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About Jennifer McLagan

Courageous, and contrarian, Jennifer McLagan has more than 35 years experience as a writer, chef, caterer, and food stylist. Equipped with a quirky sense of humor, a taste for the bizarre, and bowerbird tendencies, she is the author of two books, Bones and Fat, which delve into the history, myth, and culture surrounding food. Although both titles have won numerous awards, her publisher just wishes they’d sell better. Her next book, Odd Bits, will be published in September 2011.

Tarte Tatin

Tarte Tatin

Oct 26, 2011 by

French for “caramely apple goodness atop a buttery crust,” a tarte Tatin is nothing more than a tart turned upside down, nothing less than pastry perfection.

A Different Kind of Love: Fat and Me

A Different Kind of Love: Fat and Me

Feb 09, 2011 by

Animal fat is good for you, says author and fat advocate Jennifer McLagan. She’s hell bent on converting fat-phobes into fat fanatics. Will you change?

Salted Butter Tart

Salted Butter Tart

Feb 25, 2010 by

A ridiculously creamy–and relatively simple–homemade caramel filling graces this properly flaky pastry. Salted butter–lots of it–lends this dessert just the right amount of decadence.

Turkey and Fall Vegetables in a Saffron Broth

Turkey and Fall Vegetables in a Saffron Broth

Nov 24, 2009 by

Turkey and fall vegetables stew is a saffron broth. Underneath is toothsome couscous. The vegetables include carrots, parsnips, squash. This dish is hearty and a great way to use up leftover turkey.

Turkey Soup with Ginger, Lemon, and Mint

Turkey Soup with Ginger, Lemon, and Mint

Sep 23, 2009 by

This turkey soup is brightened by ginger, lemon, and mint. Turkey soup is a great way to use leftover turkey. Leftover chicken can be used in this soup for a quick weekday meal.

Angel Hair Pasta with Lemon Cream Sauce

Angel Hair Pasta with Lemon Cream Sauce

Sep 23, 2009 by

A perky weeknight supper tossed together from five consummate pantry staples: skinny strands of quick-cooking angel hair pasta, lemon, cream, parsley, and booze.

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Cornish Pasties

Cornish Pasties

Oct 30, 2008 by

These Cornish pasties are sturdy pastries filled with meat, such as beef, plus lots of vegetables, including potatoes, onions, and carrots. Kids love them.

Duck Fat-Cooked Fries

Duck Fat-Cooked Fries

Aug 09, 2008 by

This recipe for fries cooked in duck fat results in fries that aren’t crisp but soft, with a deep duck flavor. Excellent with grilled meats.