When I'm developing a recipe with brown butter - I know how much butter I want in the end and I so I start with more butter than I'll need.

Real French people don't bake! At least they don't bake anything complicated, finicky, tricky or unreliable.

Meyer lemons are a splurge, but they're so wonderful. You could make a Meyer lemon curd or a jam. You could make a salad with slices of Meyer lemon. You could make a Meyer lemon tart and top the tart with candied slices of the lemons. You could use the lemons in a salsa to go over grilled fish or in a ceviche.

When I'm developing a recipe with brown butter - I know how much butter I want in the end and I so I start with more butter than I'll need.

You can use melted butter instead of oil, but your cake may be a little denser.

I often say that eggs and sugar should be beaten until they thicken and pale and sometimes, when there are lots of yolks, that's lemon colored.

The food world is more crowded these days, but I think that there are more opportunities.