Similar Recipes
Tarte aux Pommes (French Apple Tart)
Tarte aux Pommes (French Apple Tart) features a buttery crust, nutty frangipane filling, and beautifully arranged apple slices. It's gorgeous and delicious.
Pommes Dauphine
These golden puffs boast crisp, delicate crusts with fluffy, cloudlike insides.
Custardy Apple Squares From 'Baking Chez Moi'
In her new book, Baking Chez Moi, Dorie Greenspan calls this satisfying cake her "back-pocket recipe." So easy to throw together, it relies more on the alchemy of a hot oven than on elbow-grease.
Bouchon Apple Pie: an easy to make caramel apple pie-tart!
This Bouchon Apple Pie features apples sautéed in cider caramel, a layer of almond cream, and a streusel topping. An elegant addition to any holiday table.
Apple Turnovers - with cream filled option
Easy Apple Turnovers made with puff pastry and a warm cinnamon apple filling. Only question is - dunk or fill with cream??
Apple Cinnamon Bread and French Toast
This yeasted Apple Cinnamon Bread is filled with chunks of sweet apples. It's great for French toast, and even grilled cheese!
Grilled Apples in Caramel Sauce
The grill can be your best friend during the holidays—with an overloaded oven and range, the additional cooking space outside of the kitchen can be a godsend. When I came across this dessert recipe for grilled apples, I jumped on it.
Tarte Tatin
For a more foolproof tarte Tatin, soak your apples in hot water and decrease the pH of your filling.
Apple Cinnamon French Toast
Apple Cinnamon French Toast - piled high and topped with blushing slices of stewed apple in a cinnamon syrup, on the table in 15 minutes.
Ginger-Lemongrass Choux Pastry
Designed as a replacement for the classic biscuit in strawberry shortcake, these choux puffs are light and airy, and infused with the flavor of ginger and lemongrass. They're also topped with a crackly, crunchy layer of cornflake craquelin. While they're delicious in strawberry shortcake, they're also great served with whipped cream, ice cream, or pastry cream.
Like slippers, Chaussons aux Pommes are harbingers of home and of comfort. Though it is an old-sounding word, it expresses timeless human emotion far more effectively and evocatively than the more modern "turnover" ever could. Mine start simply with Golden Delicious apples, done French--as in, without cinnamon. They are folded into a simple pocket of bought puff pastry. The American apple-cinnamon duo is completed with a slightly sweet, certainly spicy cinnamon crème fraîche in which to dip the warm chausson before munching it down burning from the oven.
Serve With
Ratatouille - French Vegetable Stew
Ratatouille is a French Provencal vegetable stew that's bursting with summery Mediterranean flavours! Simple & humble, yet a stunner!
Roasted Ratatouille Pasta
The secret to this ratatouille pasta recipe is roasting the tomatoes, eggplant, zucchini, and onion all together rather than cooking everything in a pot. Adding sun-dried tomatoes and tomato paste to really intensify those flavors.
Roasted Ratatouille Lasagna Napoleons
This light Provençal lasagna is made from roasted planks of ratatouille, fresh pasta sheets, layers of unexpected herbs, and a gratinéed crust of gooey cheese.
French in a Flash: Coquilles St. Jacques Pot Pies with Roasted Lemon
Coquilles St. Jacques are a French classic: sea scallops squatting in their own half shell beds, blanketed in a cozy, creamy sauce flavored with shallots and mushrooms and maybe some white wine. For an American version, I make them into pot pies.
Provençal Ratatouille
This classic Provençal summer stew features eggplant, summer squash, bell peppers, onion, garlic, and tomatoes, along with plenty of olive oil.
Bouillabaise (Provençal Fish Stew)
Bouillabaise is a classic seafood stew that truly harnesses the flavors of the Mediterranean. A combination of fish and shellfish, beautiful aromatics, and of course bright saffron completes this Provençal comfort dish.
Summer Ratatouille with Pasta
This summer ratatouille is made the Julia Child way: cook the zucchini, squash, and eggplant separately, then layer them together to keep the flavors bright and distinct. A light main course packed with the bright flavors of olive oil and summer vegetables.
Confit Byaldi (Thomas Keller's Ratatouille)
This elegant rendition of the classic Provençal "peasant dish" ratatouille comes from culinary genius Thomas Keller. His Confit Byaldi is beautifully composed.
Ratatouille Grilled Cheese
Ratatouille has been a favorite here on this blog, but this ratatouille grilled cheese might be the best use of this french peasant stew we've had so far.
Ratatouille
Ratatouille - a very popular (and pretty) dish that consists of a variety of vegetables cooked in a summery stew. It's a great option if you want a vegetable-based hero dish.