Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.
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39 Comments
MoRoMo
October 29, 2014
Jenny! You are my trusted source for weeknight dinners and a comforting read. This is my favorite column on Food52 and I'm sorry I missed your departure. I took some time off after a grueling campaign and have largely ignored the internet for 3 months. Thank you for your soy saucy chicken and your many, many ways with salmon. I haven't made those wine cookies yet, but hope to soon. Raising a French 75 to you.
sue
September 12, 2014
I learned that French 75 was made with Champagne with a brandy float! And that was it; no other additions. Try it; it's refreshing but with a kick!
Zsuzsa
August 9, 2014
I love French 75 - but this version is not as good as my go-to one, which is 1 oz. gin, ½ oz. simple syrup, ½ oz. fresh squeezed lemon juice topped with Prosecco. It is much lighter and cleaner tasting without the Cointreau.
mklug
August 5, 2014
Aw. I will miss the column--it was like checking in with a friend each week! But a wonderful cocktail to go out with--my total favorite. We had pitchers of them at our garden wedding two years ago and one sip brings back such lovely memories...and now I'll have happy thoughts of you, as well.
Cheers!
Cheers!
YellowTulips
August 4, 2014
I've enjoyed your column so much - I will miss you. Having a lot of balls in the air is always a challenge. Make memories with your family; time passes too quickly. Best wishes!
drbabs
August 4, 2014
How did I not see this? You know, I never could figure out how you managed to do everything and still write a column every week. I want you to know that I love and value you-- I could count on the recipes you chose to work, I could rely on your humor, and I deeply respect you as a journalist. You've honored me by choosing so many of my recipes, and that has given me confidence to create time and again. Thank you for all of it. I will miss your fun weekly columns, and hope that I do get to meet you in person one of these days. (If you're ever in Austin.....). Much love and gratitude. Cheers to you.
workmomcook
July 29, 2014
So very sad to not have your voice to make me smile and think and cook! Every time I come to this site, your column is the first thing I read. Good luck with all endeavors and thanks for ending with the French 75 -- an old favorite!
jessfood
July 28, 2014
i'm not sure i've ever commented and yet i have been coming to this site since it's inception. i have also been following your column since the beginning and seek it out each time i am on the site. thank you for taking the time to write it despite an already full plate. i am proud to have been a member of the jenny fan club and will keep an eye out for your name here and elsewhere in the future!
Fairmount_market
July 27, 2014
Thanks so much for sharing your wit and wisdom all these Mondays. I'll miss your column terribly.
BostonDiner
July 27, 2014
I have always looked forward to your postings -- and have even cooked quite a few of them. I understand the need to take a break, but I'll miss your by-line.
Scribbles
July 27, 2014
A French 75 is my favorite cocktail! It's brings back such fun memories of cruises with my girlfriends - we meet for cocktails before dinner and traditionally, at least one night, we have a French 75! Thanks for this recipe, the memories and all the fun recipes you've shared. Hope you are back soon cause we miss you already!! Blessings.
Chef G.
July 26, 2014
Thank you for your wit, charm & practical advice as you worked your way through these recipes. And thanks for everything else, too. I'll always be a fan.
mcs3000
July 26, 2014
You deserve a rest and a huge toast. I love this colum - will continue to cook from the recipes and your book (what other book makes one feel like they MUST make Twix at 11 PM). Jenny, you are the best!
davidpdx
July 22, 2014
I have always regretted that I moved from DC just as J was moving in. Her postings have been a delight. I have learned a lot about food, life, and good writing, and her words always made me smile. Thank you for the wonderful time.
Brette W.
July 22, 2014
What a well put and heartwarming farewell. Thank you for all of the wonderful recipes that you have shared with us over the years!!! I will never stop finding recipes that immediately make me think, "So Jenny."
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