About Fran Gage

Fran Gage

Fran Gage is a writer, baker, and olive oil aficionado. She owned the acclaimed Fran Gage Pâtisserie Française in San Francisco for 10 years before she began writing for the San Francisco Chronicle, Saveur, and Fine Cooking. She’s also the author or co-author of half a dozen cookbooks, including A Sweet Quartet, The New American Olive Oil, and The Baker’s Dozen Cookbook.

A slice of pecan torte with bourbon whipped cream dolloped on the side

Pecan Torte with Bourbon Whipped Cream

This incredibly indulgent yet not too sweet dessert is crazy rich despite being made with just pantry staples and very little work. Don’t skip the game-changing dollop of bourbon-spiked whipped cream.

  • Quick Glance
  • 30 M
  • 1 H, 15 M
  • 0
Quinoa Salad with Pistachios and Cranberries

Quinoa Salad with Pistachios and Cranberries

The nutty beigeness of quinoa creates a blank canvas for pistachios and cranberries to do their spirited dance in this holiday side. (Did we mention that it’s both vegan and gluten-free?)

  • 15 M
  • 20 M
  • 6
Semolina-Olive Oil Cake

Semolina-Olive Oil Cake

This semolina-olive oil cake is a rustic cake with a moist texture, thanks to the semolina, olive oil, and wine-grape syrup. The cake can be made ahead.

  • Quick Glance
  • 30 M
  • 1 H, 45 M
  • 0