Have fun riffing on this rediscovered French recipe
A long time friend of mine from Baltimore grew up calling gifts from out of the blue (ie: oh I saw this and thought of you so got it for you”) a “pip”. I immediately adopted her word for it and now my family uses it too (I got you a pip today!) Such a short sweet word to describe random thoughtfulness!
I have a question for Dorie. My husband and I are taking our 13 year old granddaughter to Paris in April. Aside from a cooking class that we signed up for, do you have any other suggestions. Also, restaurant suggestions. We have been to Paris many, many, many times, but she has not. Voltaire is a fav, but any others. Thank you so much....and I have at least, 3 of your cookbooks! Thank you, Arlene
Hi Dorie, This looks wonderful! I love your book Around My French Table, but I haven't tried this recipe yet. What would be a good French variety of apple to use? Also, it stirs a vague memory of a savoury endive tarte Tatin I once made, but I don't remember where I got the recipe. Time to dig through the files of clippings and books!
I have cooked from my autographed copy of Around my French Table for many years, but I have not made this dish before. Now I'm definitely making it. You are the BEST! Thank you so much for sharing this post.
I've been having this same experience all week, trying to make greens and veggies new and exciting again. I love this reminder!
I made this Friday to serve with a pork roast (Patricia Wells Paris cookbook) and it was a huge hit. Everyone around the table was an endive skeptic—until we tasted it. This recipe is so easy and simply genius.
I love your blog and cookbooks.
My girlfriend and I will be in Paris in May.
We would like to take a baking class to learn how to make croissants.
Would you be able to recommend a baking class for us in English?
I love your blog and have your cookbooks.
We’d like to take a baking class to learn how to make croissants.
Would it be possible for you to recommend a baking class for us in English?
Thanks very much,
Yes, we are all so excited. I signed us up the at La Cuisine Paris for a Macaron class because those are her favorites! I'm sure everything we do will be fantastic and wonderful in that amazing city. Now to book some dinner reservations!. Thank you for your suggestions, and if you think of anything else, please feel free to let me know. Best, Arlene
I am on a restricted heart disease diet and cannot have oil or butter. How can I modify the recipe?