Clafoutis is a great entry-level recipe for French baking. It’s elegant in its simplicity and is a great way to use up some extra fruit you might have that risks spoiling–which is the likely origin of the recipe. Have fun experimenting with this one and let me know what fruits and liqueurs work well for you.

This recipe is a special one. I have always thought there was something otherworldly about food made with flowers. Like somehow we’re trespassing in the domain of fairies or some such. This lovely rose jam is no exception, especially made with love as Micheline made hers for Laurent.

These simple butter cookies are far more elegant than one might expect from such a simple recipe. The are called “sanded” cookies because the dough is shaped into a log, coated in egg wash, and  coated in sugar for a lovely “sandy” edge. I use vanilla sugar for an extra flavor boost, so feel free to experiment. As for our Micheline, this is a great introduction to the world of French baking.

One of my signature recipes is dark chocolate cheesecake….it is the height of rich, decadent flavor. Though this recipe is neither French, nor from A Bakery in Paris, it’s probably the sweet treat I make the most often, at the request of my darling husband.