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Tasting a classic madeleine right as it comes out of the oven is an unforgettable experience

Learn how to successfully make them at home using clever tips and an easy recipe. This post contains affiliate links. Full disclosure is at the bottom of the article. Some desserts are simply unforgettable once you taste them within seconds of their coming out of the oven. There’s a special place in my heart for madeleines: French, shell-shaped, light-as-air tiny cakes. Madeleines are best eaten the day they’re baked, and if you’ve ever tasted one warm from the oven with an impeccably crunchy edge, I’m sure you know how life-changing such a small bite can be. Madeleines are the epitome of what makes French pastry-making so great: the art of turning simple ingredients into outstanding creations. I love to make...

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A twist on a classic French dessert, this easy and elegant savory clafoutis colorfully highlights summer vegetables

Great for brunches and picnics! {Jump to Recipe} A quick omelet or frittata is one of my go-to weeknight meals. I love these dishes because they’re nutritious and you can make them with whatever protein, cheese, and veggies you have on hand—which means they’re never quite the same. For brunch on the weekends, I like to upgrade such egg-based dishes with a bit of forethought. Two of my favorite “fancier” brunch dishes are Frittata di Pane, or bread frittata—a savory bread pudding—or savory clafoutis, a twist on the classic cherry-studded French dessert. By fancy, I don’t mean complicated. Neither Frittata di Pane nor savory clafoutis are complicated to make (head over to my bread frittata recipe to learn more about...

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