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

Read More

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

Read More

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

Read More

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

Read More

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

Read More