If you asked me to choose three classic French desserts for home cooks to make, I’d include crème caramel, profiteroles, and clafoutis on my list. For the first, you’d need to have a deft hand at making caramel, and for the second, you’d have to master preparing classic choux pastry for the shells. However, for the last no special skills are required. You whisk together a simple batter, then pour it over cherries arranged in a baking dish or skillet before transferring this mixture to the oven to bake. Voilà, you have a splendid dessert.

Clafoutis (pronounced kla-foo-tee) is a specialty of the Limousin, a region in the center of France, where it is typically prepared with cherries. The French are stalwart about leaving the seeds in the cherries, but since I don’t relish the idea of a cracked tooth, I pit the dark red orbs.

Classic clafoutis batter typically is assembled with eggs, sugar, cream and/or milk plus seasonings of vanilla and/or almond extract, but variations abound. I added swirls of cherry preserves to my batter after it was poured over the cherries and loved the extra hint of sweetness. (Thanks to La Grande Epicerie in Paris for mentioning this idea on Instagram.) And, although cherries are the most traditional fruit, many others work as well. Try peaches, plums, and apricots in the Summer and apples and pears (which will need to be sautéed to soften slightly) in the Fall. Also, feel free to stir in spices such as cardamom, cinnamon, or ginger. You get the idea.

The following recipe, which yields 8 to 10 servings, would be perfect to offer over the long Labor Day weekend. Serve it warm or cool. Offer it plain or topped with vanilla ice cream or whipped cream. Happy Labor Day weekend to everyone!  

One of the joys of summer in New England is the appearance in our groceries and fish shops of fresh lobsters from nearby coasts. You can buy live lobsters to cook at home or purchase them steamed and ready for the table. You can also pick up cooked lobster meat at some fish markets. I love tucking a container of tender chunks of lobster into my cart—at home it is the key ingredient for my lobster rolls, makes a perfect addition to seafood chowders, and pairs beautifully with corn in creamy gratins.

This past weekend, I used a cache of cooked lobster meat in a glorious main course salad. It was based Continue reading →

When entertaining I’ve served countless cheese and charcuterie boards, but, lately, after noticing that many of our friends, though not vegetarians, were limiting their meat intake, I’ve been offering vegetable boards (or platters) as appetizers. Since summer brings an array of vegetables to our markets here in New England, it’s easy to prepare a spread of openers featuring seasonal produce. Whipped Ricotta with Toasted Ciabatta, Sugar Snaps, Scallions, and Cherry Tomatoes is one such creation that has become a favorite.

Whipped ricotta takes only a minute to produce. For the following recipe, you spoon the cheese into the Continue reading →

This past week for a July 4^th menu, I included a creamy corn bisque in a cooking class. Today I can’t resist showcasing corn in another dish perfect for a celebration on this national holiday. Although in western Massachusetts our local corn crops are not ready for harvest yet, fresh bicolor cobs with deep yellow and pale gold kernels have worked beautifully for this simple summer corn gratin.

I sautéed the kernels with chopped leeks and julienned chard. Then I combined them with a savory Continue reading →

Last spring when my husband and I visited Greece, we spent a day on Mykonos, a picturesque island with white-washed houses and narrow cobblestone streets. After a morning of touring through the isle, we were tired, so we stopped at a seaside restaurant for lunch. The menu listed many Greek classics, but one more unusual dish– a small pita topped with a round of grilled Halloumi cheese, plus chopped tomatoes and arugula–grabbed my attention. I ordered it and was not disappointed.

I loved the idea of this Greek open-faced sandwich and vowed to try to recreate it at home. During the Continue reading →

If you’re honoring a special mother this coming Sunday with a homemade meal, try adding this glorious lemon roll garnished with fresh strawberries and mint as dessert. I first made this cake roll back in 2003 and have always loved that it can be prepared a day ahead. It needs only to be garnished at serving time.

For this special confection, a golden tender cake baked in a sheet pan is cooled, unmolded, and then Continue reading →

Every year when spring has finally arrived –-typically towards the end of April where I live in New England—I switch from cold- to warm-weather cooking. Seasonal ingredients such as asparagus, fresh peas, and watercress are included, along with mint and chives from the herb garden. The recipe for Continue reading →

Growing up in the South several decades ago, the only burgers I remember were made with beef. Covered with cheddar cheese, garnished with pickles and onions, they were embellished simply with dollops of catsup and golden mustard. It was years before I tasted other variations. However, by the time I entered the food world as a young cooking teacher, I began to experiment with new fillings and garnishes.

I paired beef burgers with chunky guacamole and smoked bacon, replaced cheddar with blue cheese in Continue reading →