Raspberry-Almond Clafoutis

A traditional clafoutis is made with cherries, replaced here with raspberries, which have a slight tartness. The batter is made with almond flour and a little almond extract for a gluten-free version. Cool to room temperature before serving.

Makes: 6 to 8 servings

Total time: 50 minutes

1 cup almond flour

1/2 cup granulated sugar

3 large eggs

1/2 teaspoon almond extract

Pinch of salt

1 1/4 cups half-and-half

Unsalted butter, for greasing pan

3 cups raspberries (12 ounces)

Powdered sugar, for serving

1. Heat oven to 375 degrees. Put almond flour, sugar, eggs, almond extract and salt in a blender. Blend at medium speed for a minute or so, until well combined. Scrape the bowl as necessary. Add half-and-half and blend again.

2. Butter a 10-inch round baking dish or cast-iron skillet. Arrange raspberries over bottom of the dish.

3. Pour batter over berries. Bake on the top oven rack for 30 to 35 minutes, until puffed and lightly browned on top. (A knife inserted into the center should emerge clean.)

4. Cool clafoutis to room

temperature. Sprinkle top with powdered sugar. Serve directly from baking dish, in large wedges.

Pepper-Crusted Flank Steak

Coarse crushed black peppercorns coat this flank steak for a zesty burst of flavor, complementing the rare grilled meat. It’s best to crush your own, in a mortar and pestle or spice mill. Serve warm or at room temperature.

Makes: 6 servings

Total time: 35 minutes, plus 1 hour’s marinating

1 flank steak, about 2 pounds

2 tablespoons kosher salt (such as Diamond Crystal)

3 tablespoons coarse crushed black peppercorns

1. Pat steak dry. Sprinkle 1 tablespoon salt on each side.

2. Coat both sides of the steak with the crushed pepper, pressing down to coat evenly. Allow to rest and absorb seasoning for at least 1 hour.

3. Bring steak to room temperature. Grill over medium-hot coals or a covered gas grill at 450 degrees, about 4 to 5 minutes per side, until juices appear on the surface of the steak. Check with a meat thermometer; 125 degrees for rare, 130 for medium-rare. (Alternatively, cook in a cast-iron pan over medium-high heat or broil.) Let rest at least 10 minutes before slicing.)

4. With a sharp knife, slice on a slight bias against the grain, about 1/8-inch thick. Arrange on a serving platter. Serve warm or at room temperature.