This Summer in Normandy

fish stew

First and foremost, summer classes at On Rue Tatin will be spectacular! The garden is ready to burst into color already; the fruit trees have gotten their winter trim, and I’m testing and re-testing recipes for you to try out in the kitchen. As you make your plans, you should know this is a BIG […]

Miami and Seattle Coming Up

cabbage-and-leeks

Here’s a little reminder about French happiness coming your way! I’ll be giving you my French culinary tips and secrets in Miami January 16-18 at the amazing Gastronomicom cooking school, and in Seattle February 8-10 in a beautiful Mercer Island kitchen. There are a few spots available so step right up cookingclasses@onruetatin.com to register. Three days! Authentic French […]

Fall Classes On Rue Tatin

Summer is finally here, hot, sunny, breezy, perfect.  I love it but to be honest,  I’m thinking about autumn. Classes will be so much fun this fall, and I want to give you a little preview. You already know some of the cast and characters of my life from reading my books. This fall you’ll meet many of them. […]

Apricot Shortcake

I was preparing to make my favorite apricot tart for dessert tonight when I  stopped, as though held back by an invisible hand.  This never happens to me.  I love everything about the process of making a tart, from measuring the flour (I know, but I love to do it!), to rolling out the pastry, to […]

Lessons – and Cool Things – from California

Californians are petrified of bread.      Whisper from a displaced Iowan met at Warwick’s book signing “Help. Where can I buy good bread here?  We         LIKE bread in Iowa.” Results of butter tasting:  1.President, from France 2. Plusgra  3. Land O’ Lakes 4. 365 Whole Foods  5. Kerrygold Vegetable addiction: Kale California style taco: […]

In the Wall Street Journal!

By  ALEXANDER LOBRANO March 21, 2016 5:05 p.m. ET ON A RECENT Tuesday afternoon, a dozen tiny tartlette crusts in fluted black metal molds released a buttery gust as Susan Hermann Loomis pulled them from the oven. These were nothing fancy, she wanted me to know. “Working people do the best cooking in France,” she […]

Roasted Figs to Basil

This is the best season for cooking, when autumn isn’t quite here and summer produce is still juicy, ripe, full of flavor and color.  For my first class in Louviers since returning from the U.S. (and with fond memories of corn on the cob, grilled lamb, tomatoes galore, and oh so many cocktails!), we’ve had […]

What they are saying

About in A French Kitchen:   Hungry for Good Books: http://hungryforgoodbooks.blogspot.com/2015/06/in-french-kitchen-by-susan-herrmann.html Luxury Reading: Giveaway: http://luxuryreading.com/inafrenchkitchen/ French Village Diaries: Review http://www.frenchvillagediaries.com/2015/06/book-review-of-in-french-kitchen-by.html, Interview: http://www.frenchvillagediaries.com/2015/06/france-et-moi-with-author-susan.html Rosemary and Reading Glasses: http://rosemaryandreadingglasses.com/2015/06/09/a-tale-of-two-cookbooks/ A Comfy Chair: https://acomfychair.wordpress.com/2015/06/08/in-a-french-kitchen-by-susan-herrmann-loomis-a-review/  Beth Fish Reads: Round Up 1: http://www.bethfishreads.com/2015/05/stacked-up-book-thoughts-pre-bea-edition.html, Round Up 2: http://www.bethfishreads.com/2015/06/stacked-up-book-thoughts-catching-up.html Book TARDIS: http://booktardis.blogspot.com/2015/05/francophiles-find-yourself-in-french.html And, of course, we have your pieces on Tastebook (http://www.tastebook.com/blog/susan-loomis-perfect-food-day/), […]

Dicing and Mincing On Rue Tatin

I know, I know, dicing and mincing seem obvious, but they’re not.  Once you watch this video, you’ll have a couple of tips up your sleeve, and forever more will be a “master chef”!  Enjoy, practice, and find how much more easily you dice and mince.

Truffle Weekend – New at On Rue Tatin

Truffles, the black diamonds of the Périgord. I have never seen so many as I did last weekend, emerging from the clay-ish red soil, sitting on the kitchen counter, sifting down atop freshly sautéed foie gras, grated into tender butter, folded into slow-scrambled eggs, layered with creamy cheese. The occasion was On Rue Tatin’s first […]