Pain Perdu with Poached ApricotsMark Thomas
A delicious dessert version of a favorite New Orleans breakfast dish. Pain perdu translates as "lost bread," but you'll find that this is simply a type of French toast.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.