The first quiche to come to the attention of the American public was the quiche Lorraine in the 1950s. Since then we have gone through what has amounted...
Author: Craig Claiborne
The open-face Alsatian tarte flambée can be as versatile as a quiche. Most often it's given classic treatment, with bacon and onions on a pastry-lined...
Author: Florence Fabricant
This crowd-pleasing recipe by Justin Chapple comes from Kristin Donnelly's book "Modern Potluck" and makes the most of Swiss chard, using both leaves and...
Author: Tejal Rao
Kathy Tsaples, the author of the cookbook "Sweet Greek Life: My Shared Table," inspired this savory tart. The quality of phyllo dough varies hugely from...
Author: Yotam Ottolenghi
Tomato pie is just the kind of supper a Southern cook might serve in the summer: savory and rich, but vibrant with super-fresh vegetables and herbs. Virginia...
Author: Julia Moskin
There are plenty of opportunities in cooking to riff and freestyle, and many dishes that you can legitimately "set and forget" until mealtime. But this...
Author: Gabrielle Hamilton