French Food, Recipes and Cuisine

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Narrow Results You've Selected: French Fruit Bake Remove all Source Saveur (31) Cannelle Vanille (2) David Lebovitz (2) Tartelette (2) Cafe Lynnylu (1) Show all... Chefs Gone Wild (1) Cook & Eat (1) Cooking with Amy (1) Design Sponge (1) Fabulous Foods (1) Food Network (1) Inn Cuisine (1) Leite's Culinaria (1) New York Times (1) Orangette (1) Playing House (1) Savoring Time in the Kitchen (1) Swirl and Scramble (1) The Cosmic Cowgirl (1) Visions of Sugar Plum (1) Worth the Whisk (1) cafechocolada.blogspot.com (1) Difficulty Easy (36) Medium (16) Course Dessert (52) Appetizers (2) Breakfast/Brunch (2) Main Course (2) Bread (1) Show all... Soups & Stews (1) Season Summer (19) Fall (18) Winter (10) Spring (5) Occasion Thanksgiving (5) Christmas (2) Cocktail Party (2) Backyard BBQ (1) Easter (1) Topic Recipe (55) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Bake"; var omni_prop8 = "Cuisine:French,Main Ingredient:Fruit,Technique:Bake"; var omni_pageName="saveur:"+omni_prop12; 10/17/2012 Lemon Soufflé There's something unforgettable about the soufflé—a magical blending of eggs, air, and acid. Issue #150 06/11/2012 Chocolate-Dipped Orange Financiers These moist small cakes are suffused with nutty brown butter and bright orange zest. Issue #148 04/18/2012 Fiadone (Corsican-Style Cheesecake) Typically made with brocciu, a fresh goat's or ewe's milk cheese, this rustic cake works just as well with ricotta. Issue #147 04/29/2011 Banana Tarte Tatin Try using tart, apple-like Manzano bananas for this delicious take on the classic French dessert, which is traditionally made with apples. Issue #129 09/12/2011 Plum Tart The recipe for this quick and easy tart comes from the fifth edition of Joy of Cooking (Bobbs-Merrill, 1963). Issue #126 05/07/2010 Maman’s Apple Tart This dessert comes from the chef Jacques Pépin, who learned how to make it from his mother. Continue... Issue #126 10/10/2008 Auvergne-Style Meat Loaf This dense, savory meat loaf, usually a main course, is studded with sweet prunes. Issue #115 08/23/2007 Apple–Lavender Tarte Tatin Lavender adds a delightful twist to this classic French dessert. Issue #105 03/01/2007 Lemon Meringue Tart The flowerlike swirl that crowns this tart is easy to create if you pipe the meringue through a saint-honoré pastry tip. Issue #100 03/06/2007 Fig Tart with Apricot Sorbet Sweet figs, tangy apricots, and a buttery puff pastry create a dessert beautifully layered with taste and texture. Issue #76 01/23/2001 Upside-down Apple Tart This French classic is said to have been invented by accident in the 1860s at the Hôtel Tatin, in the Sologne region of France. Issue #42 10/25/2007 Lemon Tart This scrumptious French tart is the perfect blend of tart and sweet. Issue #41 03/06/2007 Raspberry Charlotte Direct from Paris, a cool and creamy raspberry mousse sandwiched between two layers of fluffy cake. Issue #41 10/23/2000 Gooseberry Tart This is the ultimate summer dessert, best made with the first crop of gooseberries. Issue #35 10/09/2000 Pissaladière According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust. Issue #32 10/11/2007 Pumpkin Tart with Prunes This delectable French dessert pairs beautifully with pumpkin ice cream. Issue #30 03/06/2002 Apple Tart This thin crusted tart makes for a wonderfully light dessert. Issue #30 08/07/2007 Cherry Clafoutis If you mix plenty of pitted black cherries into what may be best described as a slightly thick crêpe batter, you will have the makings of clafoutis Limousin, a type of cake from rural southern central France that takes its name from clafir, a dialect word meaning "to fill." Issue #27 08/07/2007 Prune Clafoutis Prunes add an intriguing potency to this variation of a traditional French clafoutis. Issue #27 03/11/2002 French Lemon Tart The crust for this tart is very flaky. Issue #23 « Previous 1 2 3 Next »