Recipes

Prunes in Red Wine for Roquefort
To be more or less regionally consistent, the prunes for this cold-weather combination would come from Agen, which, like the village of Roquefort,...
Stewed Rhubarb with Honey
Along with asparagus, morels, and a few other items, rhubarb is one of the ritual foods of spring. The old-farm rhubarb plants I’ve known in...
Clafoutis
The best clafoutis, the cherry-filled flan from the French region of Limousin, is powerfully, directly inflated ...
Pescajounes
A pescajoune is a pancake, typically lightened by beaten egg whites and, in perhaps its oldest form, made ...
Walnut Tart
The idea is a thin tart, not too sweet, with a high proportion of crust, the soft crunch of nuts contrasting with the honey-egg binding...
Unsweetened Apple Pie with Maple Sauce
This appears in Vermont Maple Recipes by Mary Pearl, a spiral-bound book that was apparently self-published, in 1952...
Torta di Nocciole
Unlike most versions of the classic Piedmontese hazelnut cake, this one is made without flour and is leavened solely by beaten egg whites...
Ciliegie al Barolo
The name is evocative but misleading: good Barolo costs too much for anyone to cook with a whole bottle of it. Instead...
Porc aux Pruneaux
This recipe is based on the dish as I saw it made in 1980 at the former bistro La Marmite in Tours...
Canard aux Cerises
This old French dish is a counterpart to duck à l’orange and, like it, is often made cloyingly sweet...
Lapin aux Pruneaux
Rabbit is cooked with prunes in southwest France as well as in the north, where the dish is sometimes called à la flamande...
Lapin à la Kriek
This modern Belgian summer dish combines elements of the carbonade à la gueuze and of rabbit with prunes. Here the fruit is cherries...
Insalata di Arance
Orange salads, which can open or close a meal, are typical of both Sicily and Spain. The oranges should be slightly tart, to play...
Soupe aux Cerises
This cherry soup from the Franche-Comté in eastern France is not, as it may sound, a dessert, but a first course...
Soupe de Châtaignes
Once, wherever chestnut trees grew, the nuts were important food for the poor, and yet their taste is luxurious...
La Tarte à la Raisinée
This markedly flavorful and delicious tart mixes cream with raisinée and egg to make a form of flan. Raisinée is sweet apple or pear juice...
Freshly Roasted Cashews
Freshly roasted cashews (barely colored, just cooled) combine that very soft crunch, exceptional among nuts, with a distinctly buttery and faintly almond...
Pears Poached in Red Wine
The sweet-acid balance of this combination depends on the particular pears and wine; you could reserve a little of the sugar and taste and adjust...