Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, actress Ali Larter stops us dead in our tracks with this ...

Whenever I play the name-the-best-meals-of-your-life game, I always include the lunch my mother took me to at La Brasserie in Washington, D.C. At age 13, I thought the restaurant, housed in a ...

Pie—whether it’s pumpkin, pecan or apple—is always invited to the holiday feast, but it’s not exactly the most original dessert idea. This fall and winter, opt for the less expected (but just as ...

The first tarte tatin is said to have been created by accident at the Hôtel Tatin in Lamotte-Beuvron, France, in the 1880s. Pastry chef Stéphanie Tatin was preparing an apple pie for her guests but ...

Place the apple quarters cut-side up over the sugar. (Remember, the bottom will become the top, so make it look pretty!) Put ...

If you’re looking for a show-stopper dessert, a Tarte Tatin will impress just about everyone. Its cobblestone look and not-too-sweet caramel apples are the perfect end to a meal. I use my go-to pie ...

When we talk about tarte tatin, we obviously think of the famous apple tarte tatin! What if today we replaced the traditional apples with well-candied shallots for a savory version? To add even more ...

If you're in charge of the pie for your Thanksgiving feast, why not try something new this year? Chef Fabiola Donnelly stopped by to share her recipe for Apple Tarte Tatin -- an easier alternative to ...

I wrote up this recipe at the end of filming for inclusion in the cast and crew cookbook that was compiled as a gift to everyone and distributed at the wrap party. It may seem long, but I am including ...

When I was in my 20s, studying wine and living on very little money in Paris, I couldn’t afford to eat in real restaurants very often. But I’d stop at a favorite wine bar a couple of times a week. It ...

1. For the pastry, combine the flour and salt in a bowl. Cut the butter into 1/2-inch pieces. Using a pastry blender or two knives, cut the butter into the flour until the butter is the size of peas.