Before we were married, my wife, Anne, used to court me with this tart. She was a pastry chef at San Francisco’s now-razed 42 Degrees restaurant, and they sourced cheese from the same distributor as we did at the Market. Whenever the restaurant got their cheese shipment, Anne would give the delivery guy this tart, and he in turn would deliver it to me on his next stop. I guess the way to my heart truly is through my stomach! Whether you’re being wooed or not, this is a fabulous, timeless tart featuring an easy-to-mix shortbread crust and a tart, rich filling. Top it with whatever fruit is pretty and in season. If you are lucky enough to have access to Meyer lemons, you can replace up to two-thirds of the regular lemon juice with Meyer lemon juice.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.