Susan Herrmann Loomis

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.

Regardless of the salt you use here, whether it be kosher, rock or sea salt, it will rarely be put to better use than encasing an entire fish while it bakes. The fish emerges succulent, with every ounce of flavor and texture intact, and the salt breaks away leaving just the perfect hint of saltiness.

Try this recipe, inspired by a visit to a pizza truck in Normandy!

Trying to take a lychee off its pit is nearly impossible. I leave them on their pits which does nothing to detract from the quality of this salad! You can use canned lychees, which are surprisingly delicious.

The cod here is basically pan-roasted. If you want to increase the recipe, simply roast two one-pound pieces. To serve, cut the cod in half with a very sharp knife that will go through the bacon and the cod. Serve this with a lovely, buttery Chardonnay.

(CHOCOLATE CAKE WITH NUTS AND RAISINS) Here is a chocolate cake that will delight your palate. Use the best bittersweet chocolate you can find!

Francoise preferred not to share her specific recipe with me, but she gave me enough hints so that I could make this version of roestis, (which means twice cooked in the Jura dialect) which closely resembles the delicious dish I had at La Grangette. Try this with thick slices of gently smoked ham and a white Arbois, from the Jura, or another buttery white wine.

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.

As with all jams and jellies, make a small batch as indicated here, so that it cooks well and thoroughly for the short time indicated, preserving the pure flavor of the berries.

A bit of water whisked into the eggs tenderizes them. You may fill this omelette with anything you like, of course. It makes two very generous servings. For the mushroom and goat cheese variation, sauté 1 pound of thickly sliced mushrooms in 2 tablespoons unsalted butter until they are golden and most of their liquid has evaporated. Use about 4 ounces fresh goat cheese, and 1/2 cup of chervil sprigs (you may substitute flat-leaf parsley), which you mince at the very last minute, to take advantage of their flavorful oils.

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

This sorbet has summer in every bite. Be sure to use very ripe apricots, and don't neglect the lemon juice. The sorbet is best eaten right after it is made.

"This is one of my favorite pastas," Lisa Bonacossi said, citing its simplicity. "it is made with lemons, pine nuts, and oil that everyone has on hand." The flavors are simple and brilliant. The sauce is best served with fresh tagliatelle. I serve it with lemon wedges too for those who like to squeeze a bit of fresh juice over the pasta. Serve this with a well-chilled Pinot Grigio for a nice, bright combination.

Grated black radish salad is exquisite too. Try it with the most common black radish in the U.S. (Raphanus sativus), which is round and has a similar flavor and texture to Raphanus sativus niger.

This is the pot-au-feu from my neighbor the florist. You will find yourself making this a permanent part of your repertoire.