Open-Face Vidalia Pie

Open-Face Vidalia Pie

  You know what an onion tart looks like. It’s the epitome of French food with those caramelizing onions densely scattered over the top. In the American South, things are a bit different. It’s a pie, not a tart, and in this particular recipe the...
Suzi’s Caramelized Onion Tart

Suzi’s Caramelized Onion Tart

If you are reading this blog on our website, Cookingbythebook.com, then you’ve discovered the site for my wife’s cooking school. Several times a week, 20 to 50 people come to our Tribeca loft and cook a meal together in our kitchen. The large group is...
Herbed Ricotta and Beet Tart

Herbed Ricotta and Beet Tart

We call them beets, but in most of the world they are known as beetroots. Mothers dread beet juice which too easily stains in spreading red blobs that are impossible to remove. Beets have wide, but often odd, use around the world. In Australia, if you order a...
Curry Onion Tart from The Cardamom Trail by Chetna Makan

Curry Onion Tart from The Cardamom Trail by Chetna Makan

I find onion tarts to be irresistible. The tart crust, gooiness of the filling, and the onion tang make for sophisticated comfort food. Sophisticated, yes, but still comfort food. It’s a recipe not to play with. And then I read The Cardamom Trail by Chetna...