Audrey

Known in French as a “Chou-fleur Mimosa”, this Whole Cauliflower with Crumbled Egg Vinaigrette is as easy to make as it looks impressive, and is such a fun way to enjoy cauliflower – other than in a gratin. This recipe packs on layers of flavors! The cauliflower head is poached until tender, topped with a tangy shallot vinaigrette, parsley and lastly some crumbled hard-boiled eggs (know as “mimosa” in France – nothing to do with the brunch cocktail!).  

Known in France as “Flan Coco”, this famous Coconut Flan hails from the French Antilles. With the exotic flavors of coconut milk, shredded coconut and vanilla, this recipe may be a stretch from what you would expect of a classic French dessert, yet it is a very popular flan in mainland France too. Most French, myself included, love to indulge in the cuisine from the French Antilles Islands, and this flan may be one of their most beloved recipes to recreate at home.

Spring time is a perfect moment to indulge in leeks with Dijon Shallot Vinaigrette, known in French as “Poireaux vinaigrette”. This cold starter of tender poached leeks served with a tangy vinaigrette dressing is a timeless French classic. And for good reason—it is a delicious, affordable, and uncomplicated starter to make at home. It also gives these seasonal vegetables often thought of as a supporting player, a well-deserved moment to shine.

These succulent Swiss Chard Pancakes are known in French as “Farçous”. They hail from Aveyron, a lesser-known region in Occitanie, in South-Central France. Sparsely populated and left mostly unspoiled with wild pastures and picturesque hamlets, Aveyron is often refered to as “La France Profonde” (the deep France). But its cuisine is anything but ho-hum, with many local specialties being staples all throughout Southern France, including the world-famous Pommes Aligot, Gâteau à la Broche and these little Farçous.    

Spring is here, and we are embracing a timeless basic today – the Classic French Strawberry Tart, known in French as “Tarte aux Fraises”. This traditional French dessert combines a buttery pastry crust with juicy ripe strawberries arranged on a layer of velvety crème pâtissière. Come Spring and strawberry season, you will find this tart in almost every boulangeries (bakeries) in France. This is a no-fuss tart that looks fabulous with a brushing of apricot glaze on the strawberries for a pretty sheen.

Quiche is always a good idea. The savory custard-filled deep-dish French tart is classic, versatile and a welcome addition to any table – be it lunch, dinner or brunch. I think a basic quiche recipe is a must-have in your cooking repertoire. And this is where I come in today with one my favorite versions – a Sweet Pea and Ham Quiche.

If you’re a first-time bread-baker, this recipe is for you. This Overnight No-Knead Bread is a basic loaf that doesn’t require kneading nor does it include a sourdough starter. The yeast-base dough is simply stirred together and rests overnight on your counter top to slowly ferment, rise and develop flavors. Baked the next day in a sizzling skillet, the bread grows into a crusty bakery-style loaf with a flavorful airy crumb. Trust me, it will not disappoint!

A sweet tangy filling bubbling underneath a buttery oat crumble… This Strawberry Rhubarb Crisp has to be one of my favorite Spring desserts. It just has it all: it’s a snap to prepare, it doesn’t have to look perfect and it’s a delicious crowd pleaser. It’s best enjoyed with a big scoop of vanilla ice cream on top, or just on its own.

This Creamy Leek and Potato Soup, known in French as Soupe Vichyssoise (or sometimes “Potage Parmentier) is made of puréed leeks and potatoes, enriched with cream. This is a simple soup that’s absolutely comforting when enjoyed warm on a chilly day. But I love that you can also enjoy it chilled. It makes for a perfectly refreshing bowl during warmer days too.

This Provençal Chickpea Salad is traditionally made for Palm Sunday – the Sunday before Easter. It’s quick and simple, budget-friendly, made with pantry staples, and oozes salty flavors with the addition of anchovies and black olives, and a nice crunch from the celery. Because of the protein from the chickpeas, it’s nutritious enough to be a meal on its own. But really, it can also double as a the perfect side or starter to any Spring or Summer table.