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 indulgence.
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
A tarte Tatin is nothing more than a tart turned upside down, nothing less than pastry perfection. It’s a lot of caramely apple goodness atop a buttery crust.
Pasta with Lemon Cream Sauce
This simple yet luxurious pasta supper comes together with exceptional ease thanks to skinny strands of quick-cooking angel hair pasta that are tossed with ingredients you probably already have on hand.
Why Animal Fat is Good for You
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?
Duck Fat Cooked Fries
Dunking fries in duck fat results in gently cooked, soft not crisp spuds that wield a deep, rich duck flavor.