I just saw a delightful crepe photo at latartinegourmande. There is a recipe, too. Think I’m going to make some soon. In France my favorites were hazelnut for dessert. Or jambon et fromage for a quick lunch…Also, check out Suzanne Tracht’s roasted french fries at The Food Section. And please, see this recent post at The Elements of Cooking, echoing my belief that the humble shallot is often the secret ingredient that takes something delicious into something eyes-rolled-back-in-your-head-insane-delicious.

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