Pretty, pudding-y raspberry-almond clafoutis

Just as much fun to say as it is to eat.

View in browser|nytimes.com May 18, 2024 David Malosh for The New York Times. Food Stylist: Simon Andrews. Raspberry-almond clafoutis, roasted orange chicken and crunchy quinoa salad By Mia Leimkuhler Is there any dessert more easy to assemble — and fun to say — than a clafoutis? You simply combine your batter ingredients, tumble fruit into a buttered dish, pour in the batter and bake. The result: an eggy, puddinglike cake studded and stained with pockets of sweet-sour fruit. This new raspberry-almond clafoutis from David Tanis swaps the usual all-purpose flour for almond flour, making for a cake that has a bit more heft and a softly floral almond flavor. David reaches for raspberries here, but you could use other berries or pitted cherries. Use it to cap off your next dinner party, or — as is often the case when I cook up a clafoutis — throw it together on a Saturday morning for breakfast and snack away all weekend. Featured Recipe Raspberry-Almond Clafoutis View Recipe → Before we leave clafoutis country, I want to share this savory version with corn and swiss chard by Melissa Clark. A good dose of Gruyère provides salt and nuttiness, and sautéed leeks boost the "silky vegetable" quotient. In yesterday's Cooking newsletter, Sam Sifton encouraged us to roast a chicken this weekend — summer and its oven-prohibiting temperatures will be here soon enough. I find it's never a bad idea to do as Sam says, so I'm eyeing this roasted orange chicken from Genevieve Ko, a cross between savory Cantonese soy-sauce chicken and tangy American Chinese orange chicken. Tangerine wedges, peel and all, roast alongside the chicken, becoming soft and lending their juice to the syrupy glaze. True, we're not in peak citrus season anymore, but that's all the more reason to blast your tangerines (or clementines or mandarins) in a hot oven with soy sauce and brown sugar. It will also soon be too hot to deep-fry anything, meaning now is the time for shrimp tempura, that perfect marriage of sweet, plump shrimp and salty, crispy crust. As Naz Deravian explains in the notes for her recipe, using seltzer in the batter adds air; chilling the ingredients, including the flour, prevents gluten formation and makes the dish more delicate and light. More meals for this almost-summer moment: David Tanis's cheese-topped cauliflower steaks combine warm-weather flavors (piquant olives and anchovies) with cold-evening comfort (roasted cauliflower, melted cheese). As does this creamy polenta with snappy asparagus, peas and mint, a gorgeous vegetarian main from Melissa Clark. We started with dessert, so let's end with salad, specifically Ali Slagle's quinoa salad. Studded with cucumber, bell pepper, parsley and olives and tossed with a bracing lemon dressing, it's a sort of Greek-y, tabbouleh-y quinoa salad. Make a big batch on Sunday for pat-yourself-on-the-back lunches on Monday and Tuesday. ADVERTISEMENT IN THIS NEWSLETTER Andrew Scrivani for The New York Times Savory Clafoutis With Corn and Swiss Chard By Melissa Clark 1 1/4 hours Makes 4 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Caroline Dorn. Roasted Orange Chicken By Genevieve Ko 1 hour 15 minutes Makes 4 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Shrimp Tempura By Naz Deravian 55 minutes Makes 4 to 6 servings  David Malosh for The New York Times. Food Stylist: Simon Andrews. Cheese-Topped Cauliflower Steaks By David Tanis 1 hour 5 minutes Makes 4 to 6 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Polenta With Asparagus, Peas and Mint By Melissa Clark 1 hour Makes 4 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Quinoa Salad By Ali Slagle 15 minutes Makes 4 servings Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018