About Gordon Hamersley

Gordon Hamersley honed his cooking skills at various French restaurants in Boston while he was still a student at Boston University in the 1970s. He opened Hamersley’s Bistro in Boston in 1987 and won the James Beard Foundation’s Best Chef: Northeast Award in 1995. His first cookbook, Bistro Cooking at Home, won an IACP Cookbook Award in 2004. @GordonHamersley

Pear cranberry crumbles in white ramekins with cinnamon sticks and pear stems sticking out, flanked by fresh pears.

Pear-Cranberry Crumble

Ripe pears and sweet-tart dried cranberries are the stars of this fruit crumble. The topping is an old-fashioned mix of oatmeal, brown sugar, and butter.


Pissaladiere ~ Olive-Onion Tart

The full-flavored saltiness of anchovies and the earthy meatiness of oil-packed black olives play off the carmel sweetness of onions in this famous French tart.