A tender, buttery, rum-flavored crumb nestled with big chunks of apples makes the Classic French Apple Cake a delicious staple. Right before baking, the cake gets dusted with sugar to create a signature crackly top that makes it even more unique, all while letting the apples shine beautifully. It is a simple and timeless cake recipe, just sweet enough and with a delightful more-apple-than-crumb-ratio. A must for your French baking repertoire.
Autumn is on its way, and with it, the joyful grape harvest season – or “La Saison des Vendanges” as we call it in French. Running all throughout the end of August until November in France, grape harvest season is a celebratory time of the year that sees a frenzy of activity in French vineyards. Ripe grapes are harvested, and wine makers can finally measure the quality and quantity of their crops. Parallely, this season also sees fresh grapes making their way into French kitchens and in our seasonal recipes. …
When life gives you Apricots, make an Apricot Flaugnarde! This dessert hailing from the Limousin region, in south-central France, is a delicious variant of the Cherry Clafoutis – but made with Apricots. Resembling a large pancake, this dessert is made with seasonal stonefruits placed in a buttered dish, covered with a flan-like batter and baked until puffy. A “Clafoutis” is in fact the name given to this dessert when made with cherries, while “Flaugnarde” (also spelled Flognarde) is the name given when made with apricots, plums, peaches or apples and …
We’re in the thick of stone fruit season and this Fresh Peach Yogurt Cake is an irresistible Summer dessert recipe to celebrate these juicy, fresh fruits. As with most French yogurt cakes, it is quick and easy to make and has a dense crumb flavored with cinnamon, nutmeg, vanilla and topped with slices of fresh peaches. If you are looking for an easy, fuss-free peach dessert that’s guaranteed to please your guests, this recipe is for you!
Nothing screams mid-Summer louder than a vibrant Raspberry Tart, don’t you agree? And this couldn’t be any truer in France where you’ll find Classic Raspberry Tarts with Crème Patissiere (vanilla cream) grazing most French bakery stalls all throughout the Summer. Inspired by the latter, today’s dessert includes a layer of pistachio Frangipane instead of the classic Crème Patissiere. The creamy pistachio and almond filling (pistachio frangipane) brings richness and nuttiness that makes it a perfect canvas for fresh, seasonal raspberries. I often say it, but this dessert is far more …
Summer inevitably calls for Tapenade in France. This Provencal dark purple spread is a staple condiment made from black olives and capers that you’ll find at any market around the country. It is scrumptiously salty, and widely enjoyed as an appetizer often spread on crackers or crostini. It is so delicious, very moreish, and can also be used in many other applications: it makes a wonderful condiment to bring amazing flavors to any entrée (rub it on fish, poultry or roasts). I also love to use it in sandwiches. It …
If you are a crêpe lover like me and always look for different ways to enjoy them throughout the seasons, this recipe is a great one to add to your arsenal. This Summer-perfect dessert includes a luscious homemade Blueberry Balsamic Sauce poured on a big scoop of ice-cream and a few Classic French Crêpes underneath. The marriage of the warm, tangy, sweet Blueberry Balsamic Sauce (made with White Balsamic Vinegar) with the smooth, cold vanilla ice cream is a match made in heaven. The tender, soft crêpes bring another level …
If you don’t know it, the French Pistou is a Provençal sauce made from cloves of garlic, fresh basil, olive oil (and Parmesan, occasionally). It is quite similar to Ligurian pesto, but it omits pine nuts, which makes it most affordable and lets the basil really shine. It is creamy and so fragrant, and has nothing to envy from its Italian counterpart. Only 4 ingredients, 10 minutes, and incredible flavors… this French Pistou sauce is a must to have in your French repertoire. Traditionally, Pistou sauce is used to garnish …
If you’re attending a barbecue or outdoor get-together in the thick of Summer in France, there’s a good chance you’ll stumble on these Provence-Style Tomatoes topped with Breadcrumbs and Herbs. Known as “Tomates à la Provençale”, this typical warm-weather dish from Provence calls for fresh, seasonal tomatoes slowly confit’d on the stove-top (meaning they’re slowly cooked in their own juice). The confit tomatoes are then finished off in the oven topped with breadcrumbs, garlic and Herbes de Provence, and cooked until crisp and golden. Like most rustic French recipes, it …
If you’ve ever gone grocery shopping in France and stumbled on our French “Taboulé”, you may have raised an eyebrow… Yes, what the French call “Taboulé” is more of a loose-adaptation from the authentic Levantine “Tabbouleh” made of bulgur and a bounty of herbs – but trust me, it’s just as delicious. Instead of bulgur, the French Taboulé is made with couscous that is often cooked in chicken stock for extra flavour, and studded with diced vegetables and raisins. It also uses less mint and other herbs which gives …
Let’s bring French flavors to your kitchen! I share uncomplicated and classic recipes, lesser-known regional dishes and a few modern takes. Making French cooking easy, approachable and cliché-free is my priority.
©2023 All Right Reserved.