Maman’s Apple Tart "This dessert comes from the chef Jacques Pépin, who learned how to make it from his mother. To form the crust, Pépin covers the dough with plastic wrap to press it neatly into the pan." ~Saveur magazine
Mollet Eggs Florentine: we did a meatless Thursday this week and had this for dinner on 3/21/13. It was really tasty. Not too difficult and it looked so pretty when it came out of the oven in the gratin pan. With a side salad, this was a nice dinner. Will definitely do this again. Mollet eggs are delish.