Tarte Tatin
Oct 26, 2011 by Jennifer McLagan
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
Feb 09, 2011 by Jennifer McLagan
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
Feb 25, 2010 by Jennifer McLagan
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
Nov 24, 2009 by Jennifer McLagan
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
Sep 23, 2009 by Jennifer McLagan
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
Sep 23, 2009 by Jennifer McLagan
A perky weeknight supper tossed together from five consummate pantry staples: skinny strands of quick-cooking angel hair pasta, lemon, cream, parsley, and booze.
- Quick Glance
- 15 M
- 20 M
- 3
Cornish Pasties
Oct 30, 2008 by Jennifer McLagan
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
Aug 09, 2008 by Jennifer McLagan
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.

