Preheat the oven to 350°F. Peel the carrots if they have thick skins; otherwise, just wash them well and pat dry. Melt the butter in a large frying pan over low heat. When the butter begins to sizzle, ...

I f there’s one dessert that’s as elegant as it is effortless, it’s the tarte Tatin—a stunning French upside-down apple tart ...

Here’s how it often goes at dinner time on weeknights in my kitchen: My husband walks in, and if there’s no discernible aroma wafting across the room, he starts lifting lids on pans on the stovetop ...

Puff pastry is the ultimate shortcut to looking like a fancy baker without all the work. Those golden, flaky layers do most ...

Sadly, I recall none of the meals I had when I was in Paris. However, I do remember one dessert: a tarte Tatin, sort of an upside-down caramel apple pie, made by our host, an American woman who had ...

Chef, restaurateur and cookbook author Mawa McQueen is stopping by the TODAY kitchen to share her creative twists on two classic French recipes. She shows us how to make tarte tatin with seasonal ...

Tarte Tatin, a fruit tart composed of pastry topped with caramelized apples, has gone from being a little-known offering of restaurants specializing in provincial French cooking to a favorite in all ...

What started as a small task to find and create a recipe worth the calories and filled with autumnal flair turned into a larger lesson about patience and acceptance that caramel does in fact burn ...

Inspiration can come from anywhere. A dream, a glimpse of beauty, music. For me, it often comes mid-mouthful. I recently had such a moment at Bibou, Philadelphia. Philadelphia is in the middle of a ...

There's no arguing with centuries of French diners-but to my taste, the flavor of the apples in the standard brasserie tarte tatin is overpowered by sugar and butter. Cutting down on those two ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Like the traditional French tarte tatin, this spring pastry has caramelized fruit cooked on the stove. It then is topped with a ...

Here’s how it often goes at dinner time on weeknights in my kitchen: My husband walks in, and if there’s no discernible aroma wafting across the room, he starts lifting lids on pans on the stovetop ...