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
All In One Pot Bread. Mixed,Risen and Baked in One Pot! Add in whatever you like. I mixed in bulgur wheat, lemon zest, scallions and tomatoes for a Tabbouleh Salad Bread! Another favorite is 'lots of cheese' bread!
Frugal, delicious, and just the thing for an overcast day: Jaques Pepin’s Lentil, Barley, & Sausage Soup – find the recipe in our Winter Catalyst magazine, now on shelves at your neighborhood New Pi. -bp