She initially caught my attention with her post on 80-cent Madeleines, a recipe she contributed to Serious Eats. How can one reproduce such a sophisticated cookie on an 80-cent budget, you might ask? Saretsky uses Jiffy, the all-American corn muffin mix, as the basis for her batter "to the chagrin of the French in my family who think corn is only for feeding pigs."
So, to recap, she's a native New Yorker with French blood; a love of food, cooking, and writing; and she's thriftily minded (that's the term I'm going with these days).I wonder if Saretsky read my post about Hodgson Mills. When I meet her we'll have to bond over that one.
Check out her blog, French Revolution, where she weaves personal anecdotes, pieces of French history, and beautiful photography throughout her recipes. I highly recommend it!
