results for "french"
Main Course (6)
This scrumptious French tart is the perfect blend of tart and sweet.
Prunes add an intriguing potency to this variation of a traditional French clafoutis.
The crust for this tart is very flaky.
Lavender adds a delightful twist to this classic French dessert.
From Sally Schmitt, of French Laundry fame, comes this California spin on a traditional French clafouti.
This delectable French dessert pairs beautifully with pumpkin ice cream.
This recipe for grilled sea bass was given to us by a French oysterman we visited in a small coastal of France.
Charentais are best at room temperature, not chilled.
Try using tart, apple-like Manzano bananas for this delicious take on the classic French dessert, which is traditionally made with apples.
Autumn-ripe pears create a tasty twist on this classic French dessert.
The infusion of orange blossom water adds a uniquely Provençal note to this dessert.
The oil in this simple preparation is used both to cook and to preserve sliced lemons.
This elegant dessert uses strawberry slices to create an edible "rose" on ones plate.
One of the prettiest dishes we’ve ever seen, these savory treats are also one of the tastiest.
This is the ultimate summer dessert, best made with the first crop of gooseberries.
This classic Breton dessert is made with either prunes or apples; we prefer the latter.
The texture of the clafoutis is more like a cake than a pudding.
Does Not Apply
The traditional melon for this dish is the French Charentais, which is small and slightly acidic (though still sweet), but it's just as good with a musk or hand melon or cantaloupe.
Does Not Apply
This French classic is said to have been invented by accident in the 1860s at the Hôtel Tatin, in the Sologne region of France.
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."