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 ...

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

Some of the best culinary creations have come from kitchen mistakes. Such is the case with the fabled tarte Tatin, an ideal fall dessert, especially for those who are looking for new ways to enjoy ...

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 ...

Before now, I had never made a tarte tatin. It sounded just plain scary — flipping a pan over so that the fruit ends up on top and the crust ends up on the bottom. Such drama! Why would anyone put ...

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 ...

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, ...

In a blender, puree the cherry tomatoes, shallot, Dijon mustard, tarragon, honey and champagne vinegar until smooth. Slowly drizzle the oil in on medium speed until sauce is emulsified and creamy.

Autumn brings an abundance of apples, and when there are bushelsful, it’s time to make dessert. This upside-down apple tart ...

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. At age 13, I thought the restaurant, housed in a townhouse on Capitol Hill ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. Taxi cab confession: Before now, I had never made a tarte tatin. It sounded ...

Cook's note: I consider tarte tatin to be one of the most simple and elegant desserts I've ever had, and it also reminds me of my French grandmother, who made it often. The ingredients are very basic, ...