Georgeanne Brennan Susan Herrman Loomis

As appealing as an old-fashioned pecan pie but super simple with a press-in crust, this luscious pistachio tart is a nut lover’s dream dessert.

A creamy, herby, comforting bowl of seafood.

I made these cookies for my son's class at school as part of France's annual week of taste, or semaine du gout. The idea was to show how sweet and salty flavors complement each other.

This salad was inspired by a classic Salade Niçoise with its fresh anchovies, potatoes and green beans, and one offered to me by Alice Waters, owner of Chez Panisse, who comes to France every year to avail herself of, among other things, the fine green beans of summer.

This must be made in a deep, oven-proof earthenware (lead-free) bowl to have its special rich taste!

This recipe was given to me by one of my favorite farmers at my local market in Louviers, Normandy.

(COUNTRY TERRINE)

My local butcher, Mr. Delasalle, wouldn't part with his terrine recipe, though he gave me plenty of hints. What follows is a recipe that closely replicates his.

I was first tempted to serve these with a dollop of crème fraîche, or vanilla ice cream, but I resisted because I didn't want to dilute their flavor, and I was right to do so, for the balance of flavors is perfect.

Muscovado sugar is a very dark, usually organic, unrefined sugar from Madagascar. If you can't find it, simply use dark brown sugar.

Fricasse De Girolles

This makes a wonderful side dish to poultry or seafood, or a lovely dish all on its own.