The Clafoutis Limousin, or cherry clafoutis, is the best known of this traditional and simple dessert style. It can also be made apples, pears, plums, or berries. If a menu says only Clafoutis (also spelled clafouti), they mean the cherry version.

The clafoutis is not elegant or elaborate, it's simple country fare, essentially just a pancake batter poured over cherries and baked, served warm from the oven.

The flamiche is a leek quiche. It's a mild dish because the oniony leeks are first stewed until they are tender. Some cheese enriches the flavor while keeping this quiche suitable for vegetarians.

I don't know where the name comes from: leeks are poireaux. I got this recipe from Mastering the Art of French Cooking, but they make no mention of the etymology of the name.

In New England, rutabaga is often called turnip, which is a related but different vegetable. This is the most common preparation, often to accompany a Sunday roast beef or chicken during cold-weather months. In general, turnips are smaller, whiter inside, and often sweeter, while rutabagas are often bigger, yellower inside, and they usually have more of a kind of bitterness that complements a rich dinner.

The classification of turnips and rutabagas is confusing, but you might find it interesting. If so, please see New England Heirloom Turnips & Rutabagas.

I make this at least monthly. It's quick, easy, and delicious. The cornmeal brings an exciting flavor and texture that's a nice change from the usual seasoned flour dredge.

Sage adds a nice flavor that I find a good partner to the cornmeal. I cook the leaves in the hot butter first to flavor it, then I reserve them for a garnish. You can leave them out if you prefer, or if you have no fresh sage leaves in the house.

Here's how to make a sandwich the way they do in New York City Jewish delis. If you can, use calf's tongue in preference to beef tongue, but both are good.

We love fresh trout. This is an easy and delicious recipe for a weeknight. You can use either slivered almonds (shown here) or sliced almonds. The slivered ones retain more crunch and less of the buttery goodness, so it's easy to choose.

This recipe for gamberoni al forno (baked jumbo shrimp) is simple and easily expandable. It has just four ingredients, three of which you probably have in the kitchen most days.

The simple word shrimp is astoundingly confusing when you try to get into details relevant to the kitchen. Please see Shrimp.

This is a tasty soup with few ingredients. The veloute technique is easy, just like making a roux-thickened sauce, so if you find that easy then the whole thing is easy.

The French name for this fall and winter warmer is Potage Veloute aux Champignons.  The French classify soups in three broad ways: a potage is a thick soup, a soupe is a thin soup with veggies and whatever else in it, and a consomme is a perfectly translucent broth clarified from an excellent stock. This potage can be made with chicken, beef, ham, or vegetable stock, or if you use dried mushrooms then the strained mushroom soaking liquid can be used for some or all of the stock. 

For the dinner at which this was served, it was followed by the fish course and one of our diners is vegetarian, so I made a veggie stock from the trimmings of the vegetable course and added the mushroom soaking liquid from some dried wild mushrooms.

This is a simple and delicious preparation for fillets of sole or trout that is easy to make on a weeknight. You toast the sliced almonds in butter, and then pan-fry the fish in butter and dress it with the almonds.

I did the one in the photo with a full cup of almonds because Lorna likes it that way!

Here's the classic French escargot, plump vineyard snails drowning in herbed garlic butter. Old recipes are pretty slow and labor intensive, starting with purging the snails by feeding them cornmeal or something similar, then boiling and cleaning them before finally replacing them in their shells and broiling them with "snail butter". 

I did not pick plump snails from my neighborhood vineyard! I bought the snails cleaned and precooked in a can, and I bought the snail shells on Amazon. 

You see them here served in snail shells on a snail dish. I bought the dishes on Amazon for pretty small money, and special snail tongs for picking up the hot snail shells without spilling the yummy butter.

If you have the snail dishes, then you can do without the shells and the tongs and simply serve them in the wells of the dish with the melted snail butter in the wells, but this is a more eyecatching way to serve them. Please see the notes below.

This recipe is for 18 snails, because that what comes in a small can. The snail dishes that I found hold seven, but on the other hand not all of my diners was ready for a full dish of these garlicky mollusks.

Here's a beautiful and substantial salad suitable as a main course for a light lunch or on a picnic. It is full of the sunny Mediterranean flavors of southern France: olives, tuna, anchovies, tuna, tomatoes. I made this one in December for a special feast, so I used sun-dried tomatoes instead of "fresh" ones, and it was great.

The foundation of this is a bed of nice green lettuce dressed with Sauce Vinaigrette and topped with French Potato Salad and cold blanched green beans, then dressed with anchovies, hard-cooked eggs, and everything else.

This exquisite anchovy-based spread is wonderful on crudites or on toasted baguette rounds. It's the kind of recipe that leaves your guests wondering what all the flavors are. This recipe is said to come from the occultist, folklorist, and "celebrated gastronome" Count Austin de Croze (1866-1937), by way of Martha's Vineyard restaurateur, cookbook author, and cycling enthusiast Sarah Leah Chase's Pedaling Through Provence. 

Here's a tasty salty-sweet spread from Provence that is easy to make in quantity. Use good olives, not the woody canned variety. If you cannot get the figs, 1/3 cup of fig jam is an acceptable substitute. Serve this on crackers or on toasted baguette rounds, or with crudites.

Here's another great winter warmer, especially for those first frosty nights in November when you still have fresh apples. It's just bourbon mixed with applesauce and hot water, but it's delicious!

This recipe is for two drinks, and it includes baking one apple and making fresh applesauce from it. You can save half an hour by using good-quality store-bought applesauce: use a heaping tablespoon of that for a single drink.

This would look nice with a cinnamon stick garnish if you can get three or four-inch cinnamon sticks.