Don’t worry, we can’t pronounce the name either. As if it matters, seeing as we’re too busy cramming the pastry into our pieholes to say anything.
You know how clafouti came into creation? Angels got confused when making breakfast and ended up with something in between custard and pancakes.
Baguette slathered with goat cheese and baked to toasty perfection with a can’t-mess-it-up vinaigrette and salad. Easy peasy.
These flaky French pastries are dainty, diminutive, and addictive as heck (typed while licking the sugar from our fingers).
What if we told you it’s actually quite quick simple and well worth the effort to make your very own rich, flaky puff pastry? Believe it.
Oysters. Friends. Champagne. And these shucking instructions. What more could you possibly need?
Perhaps the most indulgent pie crust known to the French, this boasts the notable addition of egg, cream, and lotsa sugar.
“I’ve actually had friends lift their gratin dish and lick it clean—right at the table!” says David Lebovitz. Uh, we’ll have one of those.
With this recipe, you can assure anyone who asks “Parlez-vous poulet?” that yes, in fact, you do. Quite fluently.
Cloves of garlic are slowly simmered in oil until unthinkably tender, intensely aromatic, subtly sweet, and insanely irresistible.
Sweet but not too sweet, this simple summer dessert is sorta the French take on the crumble. God, we love the French.
Who knew these buttery, airy, delicate little cakes were so simple to make…and so irresistibly delicious?! (Well, Proust, for one…)
Stylish on any salad, this versatile little number is a staple in every discerning cook’s recipe wardrobe.
You may be stunned at just how easy this sorta elegance can be to pull off in your own kitchen.
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