A custardy dessert that makes a lovely last course, clafoutis may be the easiest French thing that we know.
About Curtis Stone
Curtis Stone is a chef, author, and TV personality who has enjoyed sharing his passion for cooking with fans all over the world, from the US to his native Australia. He has written multiple books, including Relaxed Cooking with Curtis Stone, and developed Kitchen Solutions, a line of culinary products to help improve the home cook’s experience. Stone lives in Los Angeles with his family.
Roasted Rack of Lamb with Parsley, Dijon, and Chives
Apr 14, 2009 by
Lamb racks have the perfect ratio of meat to fat to bone, giving them a delicious flavor. They’re an easy. hassle-free way to make a meal special.
- Quick Glance
- 20 M
- 45 M
- 2
Asparagus with Raspberry-Shallot Vinaigrette
Apr 14, 2009 by
We think the asparagus are beautifully complemented by this warm-weather raspberry vinaigrette. If the spears are thick, peel the bottom third.
- Quick Glance
- 25 M
- 25 M
- 3