Susan Herrmann Loomis

Bone-in pork loin roast is a sleeper hit for holiday celebrations.

You may add 1/4 cup of lemon juice to this jam, right at the end, to give it a tart edge that sets off the flavor of the strawberries.

I often make a thick crème anglaise to serve with this compote, though it is delightful all on its own.

I made these cookies for my son's class at school as part of France's annual week of taste, or semaine du gout. The idea was to show how sweet and salty flavors complement each other.

I like to make this intensely flavored sugar and use it in all my baking. The flavor of vanilla always improves a cake, cookies or a tart, and can even add an alluring flavor to bread. This sugar is also delicious stirred into plain yogurt, sprinkled atop buttered toast and for dipping strawberries.

This pie is best made with freshly cooked kuri squash purée.

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.

Gâteau Breton aux Noix This is my variation on a traditional butter cake from Brittany. Its dense, rich, and very buttery flavor is amplified by the lightly toasted walnuts, giving it a whole other dimension. In Brittany this cake is served for an afternoon snack, with coffee, or after a meal. I sometimes put it on the breakfast table as well.

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.

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.

This is a very near replica of the small cheese quiches Madame Fromage sells each Saturday at the Louviers market.

This must be made in a deep, oven-proof earthenware (lead-free) bowl to have its special rich taste!