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 …

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 …

The sugar most easily available to the home cook is sucrose — table sugar. Sucrose has a high molecular weight and when used in products like gelato the outcome is …

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 …