A spectacular crust filled with sweet onions and nutty cheese. Sounds amazing, right? A riff on French onion soup in tart form.
With this recipe, you can assure anyone who asks “Parlez-vous poulet?” that yes, in fact, you do. Quite fluently.
Forget the pan when you make this tart. The edges of the tart crust are folded around sweet caramelized onions, smoky bacon, and rich goat cheese.
Nothing says sassy like swapping pears for apples in the classic French tarte tatin. What can we say? We like to live on the edge.
A slightly heretical take on a French classic, this riff involves onion soup, bread, and cheese, but not quite like you’ve experienced it before.
St. Germain, sparkling wine, and soda water. Lightly effervescent, slightly inebriating, and thoroughly enjoyable.
A tarte Tatin is nothing more than a tart turned upside down, nothing less than pastry perfection. It’s a lot of caramely apple goodness atop a buttery crust.
Who knew that baking legend Jim Lahey’s brilliance extended not just to bread and pizza maverick but also to béchamel whisperer?
A nifty little ooh- and aah-inducing riff on the classic croque madame that’s perfect to assemble ahead of time for big batch brunches.
A pleasing riff on French cooking, apricot preserves give pork and kale a sweet twist, while olives add a briny touch.