05.01.15

Farm-to-table. Locavore. Seasonal. Organic. Heirloom. These are terms that have been driving cutting-edge food and enriching the culinary vocabulary in the past few decades. Before then? Not so much.

Florence Fabricant

12.11.14

The food processor does an excellent (and easy) job of cutting butter into flour to yield an ultimately ultra-flaky pastry dough.

Susie Middleton

11.14.14

This recipe first appeared in Susie Middleton's column, Fresh from the Farm.

Susie Middleton

11.14.14

This recipe first appeared in Susie Middleton's column, Fresh from the Farm.

Susie Middleton

11.12.14

I also like this tart filling with an ounce or so of goat cheese crumbled over the tart filling before the dough is pleated.

Susie Middleton

11.12.14

Cook and cool the cabbage, apples, and onions before combining with the cheese. Reserve a few tablespoons of cheese to sprinkle on the base of the tart and then again around the edges.

Susie Middleton

11.12.14

Peel, slice, and mix this filling just before assembling the tart. For a variation, skip the spices and add 1 tablespoon very finely minced crystallized ginger instead.

Susie Middleton

11.12.14

The trick is to keep a gentle sizzle in the pan so the dense veggies cook through and brown at about the same rate.

Susie Middleton

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