Apples, walnuts, and a drizzle of honey give these croustades, or tarts, their outrageously autumnal flair. The crispy, flaky pastry isn’t bad, either.
About Martha Holmberg
Martha Holmberg is an award-winning food writer and editor who developed her sauce, crêpe, and puff pastry-making technique at La Varenne Cooking School in Paris, then as the publisher and editor of Fine Cooking magazine and, most recently, as the food editor of the Oregonian newspaper. She’s also the author of Modern Sauces, Crêpes, and Puff. She lives in Portland, Oregon. @marthaholmberg
Cheese Enchiladas
Got chile sauce? Corn tortillas? Cheese? Sour Cream? Limes? Fantastic. Then you’ve got the makings for some of the easiest enchiladas ever.
Basic Crepes
A simple, step-by-step recipe for the classic French crepe that can easily be mastered by anyone. Yes, anyone. Including you.