All About "french" and "european"

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Roasted Ratatouille with Eggs & Cheese

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Served with plenty of crusty bread and a green salad, this is a perfect dish for brunch or a light supper. Roasting is an excellent technique for ratatouille because the vegetables retain a distinct texture, yet the flavors meld.

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Cauliflower with Gruyere Sauce

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Plain steamed or microwaved cauliflower turns into something extraordinary when you cover it with this rich-tasting twist on a classic cheese sauce.

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Chicken & Spiced Apples

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The buttery apples suit these chicken breasts, which are pounded thin so they cook evenly and quickly. You could also serve this compote with any roasted meat or vegetable.

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Mustard-Crusted Salmon

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This updated French bistro dish makes a simple dinner any night of the week. You might want to consider doubling the batch and using the remaining salmon in a tossed salad the next day, or even as the salmon topper in the Warm...

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Provencal Chicken

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Here is one simple technique that guarantees juicy results every time. First, pound the chicken: making it thinner ensures quick and even cooking.

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Mini Mushroom-&-Sausage Quiches

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These crustless mini quiches are like portable omelets. Turkey sausage and sauteed mushrooms keep them light and savory.

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Chicken Saute with Creamy Mushroom & Leek Sauce

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Here is one simple technique that guarantees juicy results every time. First, pound the chicken: making it thinner ensures quick and even cooking.

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Dark Roast Creme Brulee

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Inspired by a recipe developed by Chef Patrick Grangien at Cafe Shelburne in Shelburne, Vermont, this lightened version has less than half the calories and one-eighth the fat of a classic brulee.

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