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Rich: Thank you to you, AND your wife! I'm so flattered. I've never used my quiche to get out of sticky situations, but your wife has shown me that I have a get-out-of-jail-free card!

Alosha: Thanks, as always!

As to the foil parchment debate, I use both, but I've never noticed any issues with the foil. I love the idea of lining the foil with parchment, because the foil does allow for easier sealing. But why not use parchment if you prefer it.

As for creme fraiche, if it's not readily available in your area, use this recipe : one part heavy cream, one part sour cream, whisked together, and left covered in the fridge for a few hours. Creme fraiche.

And it's cooked fennel fronds! I'm sorry they're not as pretty after as before!

Thank you, jackiecat!

And shoneyjoe, what is it with herbs and Oxford? We had a huge--I mean enormous--rosemary plant!

Publix is the greatest supermarket of all time! Well, I love all supermarkets, but I have such a hometown affinity for my Publix. I'm allergic to chicken, but when I go home to Florida I make a point of having a piece of their fried chicken with a vat of that mac and cheese -- I couldn't live without it. I don't care about consequences! And their cakes are so fantastic that my friends and I all want Publix wedding cakes. I wish they would spread out of the South so I could go there every single day.

I am so excited by all the Place Dauphine nostalgia in these comments. And neuroid, I can't tell you how jealous I am of your aligot! I've been considering doing a version of it for this column...

You could certainly just use beef stew meat instead of short ribs--cheaper and more traditional.

And as for the name of the restaurant in Place Dauphine, I can honestly say that I have no idea what it's called even though I've eaten there so many times. I always just find it by location...on the right of the square if you have your back to the Pont Neuf.

@LiveToEat: I do think it would freeze fine, although wait to add the cream until you've reheated it, and are about to serve it. Should be okay that way!

That's the cutest thing I've ever seen.

@amandarama: Just wait until next week's recipe!!!

And all of this bird talk is so interesting. Thanks for the animal trivia. My boyfriend is a zoologist, and I think I can challenge him now. Never know what you'll learn when you're talking about food.

@Teachertalk: I'm glad you like it overwritten! That's my most frequent criticism, but I like a bit of irony with my wasabi.

Thank you, alosha!! So good to hear.

dmcavanagh: It's so funny. I left out bacon because one reader complained that it was in absolutely everything and so they couldn't avoid it. In this recipe, I would oven-crisp some jambon cru or prosciutto and crumble it over the top, rather than bake lardons into the custard. Mmm that would be good!

@ggreen: I can't attest to the prices, but you could substitute any salty, somewhat crumbly cheese. I would recommend Romano, and even Parmigiano Reggiano.

Thanks, hungrychristel! And, there's no need to substitute. Just leave out the yolk. Whirl all the other stuff together first, and then slowly drizzle in the olive oil. I actually often like to do this by hand with a small whisk, adding the oil gradually, making sure I am able to emulsify the dressing before I add any more oil. That way I can control the consistency. Whirling the dressing around in a blender also usually does the trick as well--it's a matter of preference. But the mustard in here should help the emulsification process enough, along with the proper method. I hope you enjoy it!

I am so thrilled! I was worried that readers would react negatively to the anchovy, but I'm glad I found fellow fans. If you have any great anchovy suggestions, please share them! And, thankfully, I avoided anchovy paste in all of these recipes.