| Good Saturday morning, everyone. Have you ever gotten so obsessed with mastering something that you just. Would. Not. Give. Up? I know I have — and not always with food, either. There was the stint during college when I was determined to learn how to juggle from my then-officemate/now-husband. (Funny how that works!) Or when I was bent on learning how to knit after all my roommates got into it. (I had a lot more free time in college.) And then there was my postpartum determination, in my mid-30s, to finally become a runner. Some of these fixations stuck around longer than others. (Juggling, no. Running, yes.) Many others involving food became long-term commitments, including sourdough and air frying. Tim Carman found himself falling down a culinary rabbit hole (he might even call it an obsession) when it came to making rolled omelets. It's a pricey endeavor in this economy, but one he was committed to nonetheless. And who better to learn from than Jacques Pépin? The chef, cookbook author and public television mainstay graciously welcomed Tim into his Connecticut home, and we (and Tim) get to reap the benefits with a recipe for Jacques Pépin's French Omelet, the classic rolled egg dish that, for many, is the mark of a good cook. I enjoyed collaborating on this recipe with Tim, working to translate Pépin's technique into words. But because a picture — or video — is worth a thousand words, don't miss the lovely video that will walk you through the process. As he's written about before, Aaron Hutcherson was determined to learn to love his air fryer. He's already used this popular gadget to make wings, Brussels sprouts, hand pies and a full chicken dinner. This time, he wanted to tackle another protein that can be tricky to get just right: pork tenderloin. In his Air Fryer Pork Tenderloin With Brown Sugar Rub, the countertop appliance makes it simple to achieve a crackling spiced exterior and a rosy, juicy interior. If crispy edges are your thing, let me also point you to Joe Yonan's Asparagus Caesar Tart. Store-bought puff pastry is one of our favorite kitchen shortcuts, especially when it comes to easy entertaining. Here, Joe puts that freezer staple to excellent use in a fit-for-spring dish that arranges slender spears of asparagus on the pastry before they're drizzled with a vegan Caesar dressing. I think Joe's tart would pair particularly well with Ellie Krieger's White Bean and Farro Stew With Spring Vegetables for a meatless dinner party on a beautiful spring evening when maybe there's still a bit of a chill in the air. This shoulder season dish is full of good-for-you whole grains, legumes, and fresh herbs and veggies (asparagus, carrot, onion). It's also flexible enough to accommodate the ingredients you have on hand. What else are you looking forward to making as spring weather and produce begin to arrive? Aaron and I started talking about seasonal favorites in last week's live chat, but I'd love to hear even more ideas — along with anything else about cooking that's on your mind — when we're back to hosting next Wednesday at noon Eastern. Submit your questions now and be sure to return when we kick things off. Until next week, happy cooking. | 
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