egg recipe

The Miraculous and Delicious Egg

  To the music of “These are a few of my favorite things” – and  with apologies to Maria! – let’s all sing together: Soufflés & Quiches, Omelets & Crepes Clafoutis, Flans, and Croque-Madames Waffles & Cremes, Meringue & Mousse Not to mention sunnyside up […]

Gingery Custard Pear Tart

A recipe initially published in the October 2012 issue of Food-Shed Magazine. Pears start to ripen in my area in August (apples in July), but I really don’t start to pay attention to them until after the stone fruit of summer are gone. Almond and […]

The Third Day of Christmas

We make Meyer Lemon curd. Lots of it. It takes less than 30 minutes to make a quart of it, and since it freezes beautifully, you may as well make a few quarts… provided you have eggs and lemons. And we do.  

When You Have Eggs, Make Custard… or Flan

I love a good baked custard – or flan as we call in France (which is not the same as a Spanish flan – maybe a post for another day). And although the last few days have been warm, the down spiraling leaves are letting […]