Ramps and Halibut en Papillotes
This dish is about ramps. Ramps grow wild in higher elevations in the North American Appalachian mountains. They are somewhat hard to describe if you are unfamiliar with them. They …
This dish is about ramps. Ramps grow wild in higher elevations in the North American Appalachian mountains. They are somewhat hard to describe if you are unfamiliar with them. They …
This recipe calls for a pound of flour and adds some flour. Just barely enough for three 9.5 inch (25 cm) tarts. Somewhat impractical for the home baker, but is …
No critic goes to the theater to write about the foil. But I prefer my stocks to be a foil — a background to other flavors. It is also true …
There is definitely an art to roasting vegetables. The idea is to caramelize the sugars, intensifying the flavors. Understanding the texture is a large part of doing it right. This …
In Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat, she introduces Aaron’s Tart Dough, from her friend Aaron Hyman. In this recipe, he swaps out …
One of the Foundation Pastries It is not an overstatement to say that all savory tart pastries can be traced back to the Escoffier Fine Short Paste. Reviewing the savory …
Dorie Greenspan‘s Mustard Tart comes from her beautifully produced book, Around My French Table. The book presents wonderful recipes that can be easily incorporated into home life. Her mustard tart …
Strawberry Galette, Apple Galette, Peach Galette — Whatever you desire To be frank about it, making a tart has some pressure related to it. The tart shell can be difficult. …