[Photographs: Tam Ngo] With autumn's surplus of pears, why not make a dessert tart to go with last week's savory pear quiche? This tart, also adapted from The American Boulangerie by Pascal Rigo, uses a creamy goat cheese such...
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[Photographs: Tam Ngo] As crunchy, autumn pears make a star appearance at the markets, what better way to celebrate their arrival than with a sophisticated French-style quiche? This Blue Cheese, Pear, and Pecan Quiche, adapted from The American Boulangerie...
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You
asked for a dedicated vegetarian column, we deliver (
finally). Please join us in welcoming
Michael Natkin of
Herbivoracious as he debuts with this rich, crowd-pleasing tart.
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One of the few premade food products I am more than happy to cook with is frozen puff pastry. The stuff is magical. Making puff pastry from scratch is undoubtedly a wonderful experience (one I've never had the pleasure...
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Note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen! It’s hard out there for a pimp healthy cooking enthusiast. Everyday, we’re faced with the...
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Puff pastry is one of those indispensable pantry staples. It keeps forever in the freezer, thaws in a snap, and can be used in both savory and sweet applications. It's perfect for throwing an elegant appetizer like an asparagus...
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Pastiera is a dessert to grow into, after which it reveals itself as a marvel of balanced flavors and contrasting textures. I'm so glad my mom plugged away with this one because now I cannot imagine Easter without it.
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Today’s Cook the Book recipe comes to us from Michael Laiskonis, Le Bernardin’s dashing pastry chef. His dark chocolate, peanut, and caramel tart is perfect for anyone who likes a bit of salty with their sweet; it’s almost like...
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- serves 4-5 - From Dreena Burton. This recipe was featured in a Vegan Thanksgiving Menu. Ingredients 1 tablespoon olive oil 1 cup diced onion 3/4 cup diced celery 5 medium-large garlic cloves, minced 1/4 teaspoon sea salt 1/4...
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Editor's Note: Each week in October, we'll have an apple-focused recipe for you. Because as the doctor always said, an apple a week is, well, delicious. We start with a French-inspired pastry that's still as American as apple pie. Photograph...
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