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.

Jean-Yves Jaulin's Mojhettes au Jambon

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

With apologies to mom, I've adapted this recipe just slightly.

This vinaigrette is delicious as is, though it can serve as a base as well. Add minced shallot or garlic, minced fresh herbs, lemon zest and juice, cracked black pepper. Use it with grated carrots or beets, fresh tomatoes, or any other vegetable mixture.

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.