Mache with warm brie and apples by Aspen Lee-Moulden

A friend invited us over for a BBQ and made this appetizer. I don't like brie, never have, and this is to die for! I couldn't stop thinking about it all week and decided to make it tonight. No one will be disappointed by this. It's actually a recipe from Ina Garten's Back to Basics cookbook.

Strawberry and Almond Clafoutis by PreeOccupied

Some call this something in between a cake and a custard. I call it a huge baking success. I baked these Strawberry and Almond Clafoutis pronounced (kla-foo-TEE) out of nothing. Okay, not really, because I had all the ingredients at home, so it feels it was not much of a hard work.

Roasted Loch Cuart Salmon with Chanterelle Mushrooms by Roland Passot

Plate and serve individually or family style with my Corn Fondue and Sauce Diable.

Dark Chocolate Tarts by Kiriel du Papillon

I served these tiny tarts at the wedding I catered for my friends Patrizia and Ed. (Full menu here). They were a real hit - rich and creamy and just the right size for a not-quite-guilt-free mouthful. - This is cross posted from my recipe blog at thepapillonpantry.blogspot.com

Broccoli, salmon and manchego quiche by Guest of winter

Quiches are delicious and eye-catching, this one pairs salmon, broccoli and manchego for a Spanish twist of this French classic

small almond cookies by branna

nice moister almond cookies

Zucchini & Cheese Gratin by jessica warner

Delicious and beautiful...the French way. Serves 4-6 Prepared in 25 minutes Cooks in 35 - 45 minutes.

Bistro Breakfast by Culinary Envy

Bistro Breakfast straight from France is only 5 simple ingredients that include tangy cheese and savory bacon that is comforting and show stopping all at once! Just layer and bake.

Bacon Rose Quiche by Culinary Envy

This Bacon Rose Quiche is so rich and creamy; it will melt in your mouth. It’s the best quiche recipe I have ever tried! Bacon slices made into cute roses for the top make this dish perfect for company.

Fresh Spinach Quiche by Salad Foodie

Perfect for brunch or company, and one way to use up leftover fresh spinach. Use half Swiss cheese and half mozzarella if preferred. Do not bake pie shell well ahead of time as it needs to be hot or at least very warm when filling is poured in it.

Chocolate Filled Lemony Brioche by kristy

Cherry Claflouti by Windle Grissett

The French version of a cobbler, great with Vanilla Bean Ice Cream.

Strawberry and Almond Tartlets by Karen Vivers

Bring out your inner baker with these scrumptious strawberry tartlets.