Summer

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. 

We’re back in the kitchen today with a childhood classic – the Raspberry Jam Swiss Roll! Known in French as “Roulé à la Framboise”, this nostalgic treat certainly brings a lot of people back to their childhood. Personally, it reminds me of being a kid in France and enjoying countless swirly slices if it during the “goûter” (after-school snack time). This soft and spongy Génoise cake, covered with sticky sweet raspberry jam and rolled into a pretty swirl is eye-catching, absolutely delicious – and good news, far easier to make than …

Quintessentially French, Coq au Vin (literally “rooster in wine”) is a mastodon of our cooking repertoire. Made from a whole chicken cut in 8 pieces, with bacon, mushrooms and carrots, it is traditionally cooked using red wine resulting in a purple-ish sauce. But its “Blanc” version, using dry white wine, is lighter, with brighter flavors and is just a little bit more elegant, if you ask me. 

Putting a Breton twist on Classic Chocolate Chip Cookies! Today’s recipe revisits the American classic recipe of Chocolate Chip cookies, with the use of buckwheat flour and sea salt – two staple ingredients from my home region Brittany. Buckwheat flour gives earthy and nutty flavors to these chewy cookies, boosted with sea salt that is used both inside the dough and sprinkled over top. If you think chocolate chip cookies couldn’t get any better – just wait, and try! 

Unfussy, sugary and fried. French Bakery Beignets are nothing like what you’d expect from French pastries, yet they are quintessentially French. These plump buttery pillows rolled in sugar and filled with jams are found on most bakery stalls in France and are kids’ favorites at the time of the “goûter” ( mid-afternoon snack). They are also very popular during street fairs and carnivals across the country. And like most French, I often cave in to the temptation of grabbing one whenever I hit a street festival in France.

When life gives you Apricots, make an Apricot Flaugnarde! This dessert hailing from the Limousin region, in south-central France, is a delicious variant of the Cherry Clafoutis – but made with Apricots. Resembling a large pancake, this dessert is made with seasonal stonefruits placed in a buttered dish, covered with a flan-like batter and baked until puffy. A “Clafoutis” is in fact the name given to this dessert when made with cherries, while “Flaugnarde” (also spelled Flognarde) is the name given when made with apricots, plums, peaches or apples and …