Perhaps the most indulgent pie crust known to the French, this boasts the notable addition of egg, cream, and lotsa sugar.
Says David Lebovitz, “I’ve actually had friends lift their gratin dish and lick it clean—right at the table!” Good enough for us.
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 the French version of le 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.
David finally learns to make pain d’epi, the loaf of bread that he’s been lusting after for decades, and finds it to be easy peasy. Whew.
No, this isn’t quite the classic cooked-for-days cassoulet you’ll find in Gascony. This is cassoulet casserole. You’ll find no complaints here.
Quiche for one? It sounds a lot more ambitious than it actually is. It’s truly a cinch to make. So go on. Love yourself a little.
Boozy prunes. So damn good that in Gascony, you’re not invited over for coffee, you’re invited over for these little lovelies.
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