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.
The flavors in a slow-cooked beef stew improve as it sits
for a day or two, so it is a perfect make-ahead for a dinner
party. Buy nicely marbled meat, such as chuck, for this
Soufflés may look like a restaurant-only dessert, but
they are actually easy to make. Whip them up right after dinner
and enjoy while theyre still warm from the oven.
Plain steamed or microwaved cauliflower turns into
something extraordinary when you cover it with this rich-tasting
twist on a classic cheese sauce.
We gave this classic Provençal dish a taste of summer
by grilling the vegetables traditionally used in ratatouille
(bell pepper, eggplant, zucchini, tomato). Topped with grilled
chicken, it makes an easy main course for summer...
Perfect meringues depend on totally yolk-free whites. The
seemingly fussy step of separating each egg into a small bowl
before combining them guarantees yolk-free whites for
bakeshop-quality meringues every time.
Inspired by a trip to southwestern France, this delicious comfort-food recipe is a cross between cassoulet and gratin. Even kids who revolt when their foods touch will like spooning up the creamy potatoes and mining for sausage, carrots, and beans.
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.
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...
Here is one simple technique that guarantees juicy results
every time. First, pound the chicken: making it thinner ensures
quick and even cooking.