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.

Two bowls of angel hair pasta with lemon cream sauce.

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.

  • (1)
  • 15 M
  • 20 M
  • 1
A tarte tatin on a piece of parchment paper resting on a black plate.

Tarte Tatin

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

  • (1)
  • 25 M
  • 1 H, 30 M
  • 8
A salted caramel tart on a white cake stand on a table

Salted Caramel Tart

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.

  • (4)
  • 30 M
  • 2 H
  • 32
Duck Fat-Cooked Fries

Duck Fat Cooked Fries

Dunking fries in duck fat results in gently cooked, soft not crisp spuds that wield a deep, rich duck flavor.

  • (3)
  • 15 M
  • 1 H, 15 M
  • 4