Quite a few passionate Italian cooks will get indignant about the mention of spaghetti and meatballs. They insist that is not how meatballs in tomato sauce (Polpette al Sugo) should …

With the right tart shell, pretty much anything brought home from the market can be turned into a simple but impressive main dish, a starter or a dessert. But I …

One of the advantages of purchasing from a market is that the produce found is usually younger, more tender, and of course fresher. Those qualities lead to this simple recipe …

Vidalia Onions are a spring treat. This Vidalia Onions and Bacon tart made fully releases the extraordinary sweetness of this southern delicacy. Vidalias contain a very large amount of water …

This turnip and chard tart variation uses two of the most common items from spring and later summer markets. It is one of my favorite vegetable tarts. The perfect savory …

Evaluating the components of the simple flour, egg, and butter crust produced by Escoffier and the latest recommendations for a tart shell (or tart crust), a dough for a perfect …

This dish is about ramps. Ramps grow wild in higher elevations in the North American Appalachian mountains. If you are unfamiliar with them, it is somewhat hard to describe them. …

Steaming fish en papillote (paper envelopes) is an incredibly simple technique that produces intense flavors and has a wow factor for presentation. All with little effort. Use it when you …

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. I prefer my stocks to be a foil — a background to other flavors. But the foil can make …