Clafoutis has a luscious yet homey French pedigree. Pronounced kla-FOO-tee, it requires little muss or fuss to be instantly satisfying. A slightly sweet egg-flour-milk batter is poured over tiny ...

Clafoutis. It's a fun word to say, but have you ever eaten it? The eggy French dessert, dappled with juicy cherries, is simple—there's no crust, and you don't need a mixer. Just fresh or frozen ...

Perigord, France, many years ago: I sit at the oilcloth-covered table, watching the bee climb in and out of the jam jar as I listen to its buzz. The sun is a shock of gold outside the window. The ...

For clafoutis cravings in the fall months, this pear clafoutis should be your go-to autumn dessert. Start by cooking fresh pears in hot butter until nicely tender. Combine those with a sweet, ...

WHEN I FIRST read Julia Child’s “Mastering the Art of French Cooking” decades ago as a teenager, I was thrilled to discover a simple dessert called a clafoutis — essentially a fruit custard-like ...

If you are not familiar with clafoutis, please make yourself acquainted. The Institute of Culinary Education (ICE) is one of the largest culinary schools in the world, offering both professional and ...

The traditional clafoutis is the “ clafoutis aux cerises ” made from cherries. This recipe is originally from the Limousin region, near the center of France. It is rustic in appearance, with unpitted ...

Clafoutis has a luscious yet homey French pedigree. Pronounced kla-FOO-tee, it requires little muss or fuss to be instantly satisfying. A slightly sweet egg-flour-milk batter is poured over tiny ...

A mound of peppers, tomatoes and eggplants glows scarlet, gold and lavender at the farmers market, a reminder of lingering late summer. At the stand next door, the first sweet winter squash and ...