Toasted bread with sweet and nutty broiled kale, topped with a fried egg and Parmesan cheese.
'Tartine' on Serious Eats
Fat slices of heirloom tomatoes with garlicky mayonnaise, olive oil, chives, and sea salt on toasted sourdough bread.
Charred corn, avocado, and radishes on a slice of toasted sourdough bread.
If you've ever gotten the slightest bit interested in the art of making bread, chances are you've heard of Tartine, in San Francisco; they're widely known for making some of the best in the country. But the name Tartine is actually loosely translated as open-faced sandwich, and that's the sort of recipe featured in Edible Selby, a recently published compendium of photographer Todd Selby's whimsical columns regularly published in T: The New York Times Style Magazine.
This crostini, topped with pureed acorn squash, savory bits of bacon, and crispy sage, may seem fancy, but it's really easy and cheap.
Photograph from *clairity* on Flickr Last month my mother and I were talking about what babies eat and when during their first year, and she asked me if I was planning to make my own baby food. "Of course I...