3-Onion Tart with Taleggio

Everyone is familiar with Italian Parmesan, but is everyone familiar with Taleggio?! According to “House of Cheese,” by the Di Bruno Bros, owners of the famous, “pioneering specialty food retailer and importer that began with a modest shop in th e now-iconic South Philadelphia Italian Market in 1939, “Taleggio is the all-time gateway stinker.” (Which

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Mimi’s Tomato Pie

I started making this savory pie when I was perhaps a young teenager. I’m pretty sure my mother had clipped the original recipe from McCall’s magazine. I loved the pie so much that I dubbed it “Mimi’s” tomato pie, which is a bit pompous. I think I was excited to finally learn to love tomatoes,

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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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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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