Strawberry ClafoutiBy wp

As easy to make as a pancake, this classic French dessert from the Limousin region involves pouring a simple batter over fresh fruit (typically cherries) and baking until puffed and golden brown. The fruit rises to the top, leaving a soft layer whose texture falls somewhere between custard and cake.

Butter Lettuce Salad with Parmesan Tuiles and AlmondsBy wpButter lettuce is crisp and refreshing, the perfect foil for a parmesan-rich dressing. Although this salad is delicious on its own, the crispy tuiles take minutes to make and are well worth the effort. Prep and Cook Time: 45 minutes. Notes: For best flavor, don't use already-grated parmesan for this recipe; buy a chunk and grate it yourself, preferably with a razor-sharp grater, such as Microplane. If you're nervous about using an undercooked egg in the dressing, seek out in-shell pasteurized eggs, available at many grocery and natural-foods stores. The salad dressing can be made a day ahead and kept, covered, in the refrigerator. Tuiles can also be baked a day ahead; store them in a tight-sealing container in a cool, dry place so they stay crisp.
Almond TorteBy wpDuring Passover, when most foods made from wheat flour are forbidden, almond desserts are popular, especially with Sephardic Jews. A version of this recipe dates back to at least 1855 and is probably much older. When baked, the batter forms a dense (but not heavy) torte, like a soufflé--only with an earthy side. We serve it here with a simple raspberry sauce, but it's equally delicious plain or with sliced strawberries. Prep and Cook Time: about 1 hour. Notes: Using whole blanched almonds saves time, allowing you to skip the boiling and peeling in step 1, but these nuts can be difficult to find. Look for them in gourmet and Middle Eastern markets.
Herbed Romaine Salad with StrawberriesBy wpStrawberries go well with tender herbs like mint and tarragon. Tossed with toasted pistachios, creamy feta, romaine lettuce, and a very light honey-lemon dressing, the berries add bright notes to a refreshing salad.
Ojai TapenadeBy wpAlice Asquith of Ojai Olive Oil gave us this thick, savory dip, passed on to her by a relative from Provence, the birthplace of tapenade. Prep and Cook Time: about 1 hour. Notes: If the olives taste too salty or vinegary, rinse them with water before using. The tapenade may be made up to a week ahead and kept chilled, covered.
Meyer-Lemon CakeBy wpCooking the lemons before adding them to the cake mellows their flavor. Prep and Cook Time: 2 hours. Notes: We also like the sharper flavor of regular lemons, which may be substituted in equal amounts.
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