Käsfladen

I discovered Käsfladen recently, on Karin’s food blog, The Austrian Dish. According to Karin, it’s a specialty from the mountainous western part of Austria. In my mind, it’s like a cross between flamiche and focaccia, since the topping is a mixture of cheese, onions, and egg, but the dough is yeasted. The cheese is the

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Spinach Pie

It was the photo that caught my attention on the Epicurious website. I was searching for something, and this distracted me. Spinach pie. A simple, beautiful Irish recipe. Savory tarts, pies, and quiches are some of my favorite things to serve for lunch, especially for company. They’re not much work, as long as a pie

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Flamiche

A flamiche is somewhat related to a quiche, but with the addition a a generous amount off caramelized onions. It is good. Unfortunately, I can not give you the source for the recipe, because it was from the days when I copied recipes out of cookbooks that I borrowed from the library. I changed the

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Gougère Tart

You’ve all probably heard of gougères – those fabulous bite-sized, savory choux puffs that are a Burgundian French classic. The problem is, I’ve never been able to make these for a get-together of any kind at my house, or when I catered either, because they’re really only good just out of the oven. Similar to

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Leek and Cilantro Pesto Tart

“At Mesa’s Edge” is the first book ever written by Eugenia Bone. It’s more of a memoir with recipes. I discovered it after purchasing her cookbook entitled, “Well Preserved,” which turns out is the third book she has authored. I’ve featured this cookbook before. It’s in this book where I discovered my most favorite guilty

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