Suzi's Blog

Honey Roasted Parsnip, Carrot and Shallot Tart from Home Grown Harvest

“You should try Home Grown Harvest, too,” the publicist for Ryland, Peters and Small said to me. She was being so cooperative and charming. I had called her to get some samples of baking books, books filled with warm, gooey, sugary things. And here she was telling me that I ought to consider vegetables. “Okay,”…

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Chile Potato Tart: Rich Tomato and Potato Flavors

Yes, that’s an empty tart shell, waiting to serve you. What you need is a delicious way to fill it to the brim. Here’s an elegant way to serve potatoes and tomatoes in a tart with with a crust that adds the flavor overtones of Parmesan and chili. “Tart” is, for me, a special word.…

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Three Onion and Leek Tart with Goat Cheese and Creme Fraiche

When you call something “rustic” it’s often done with connotations. Well, it’s not Madison Avenue but, … It’s delightful, despite … Rarely does “rustic” come across as a 110% compliment. But there are times when it should. Flo Braker, a true national treasure of baking, has created this tart that can only be described as…

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Ramp and Mushroom Tart from Kathy Gunst

When Brian and I had our class two weeks ago at Stone Turtle in Maine, one of the students was an active writer. Kathy Gunst is a fabulous cookbook author, with books of her own and co-authorship of the Stonewall Kitchen cookbooks. She appears on NPR on the Here and Now show from WBUR in…

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