What makes Française (“in the French style”) different from other sautéed dishes is the eggs. Anything cooked à la Française is dredged in flour first, then dipped in beaten eggs before you sauté it. Most similarly prepared dishes are dredged in flour only. The eggs add a lot of flavor and texture—but also fat. I tried using a low-fat egg substitute, and it worked like a charm. Matter of fact, enough calories were shaved off that I was able to put some butter back in and still keep it under 240 calories per serving. Now that’s what I’m talking about!
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.