Raspberry Tart with Hazelnut

When not developing Recipes for Health, Martha Rose Shulman can be found ghost writing cookbooks on pastry. If you’re already familiar with Shulman and her cookbooks on healthy eating, you may find this an intriguing yet confusing discovery. As she wrote back in 2013, Martha believes in a balanced diet, and even sweets & chocolate…

Thin and Crispy Cornbread

In many a glossy food magazine, you’ll see cornbread, served directly from the skillet in thick, golden wedges. These look nothing like April McGreger’s Mississippi grandmother’s thin & crispy cornbread. The crunch to tender ratio is closer to crunch, making it ideal for soaking up delicious broths like potlikker. Baked best in a well seasoned…

Potato and Sorrel Gratin

When offered sorrel from a friend’s garden, I’m always happy to accept. This green leafy vegetables’ tangy flavor is lovable, and is an instant buy from a farmers’ market. Not much is required to contribute a lemony flavor along with a healthy dose of Vitamin C, A, Calcium, Iron & Magnesium. Not a particularly creamy…

Apple Compote

The perfect accompaniment to French potato pancakes, this vanilla apple compote is sinfully delicious. Ingredients 1 tablespoon butter (unsalted) 4-6 Honeycrisp or Granny Smith apples (peel, core, cut into ½ in pieces) (Should get 6 cups from roughly 2 pounds) ¼ cup sugar (granulated) 1 vanilla pod (split in half lengthwise, and scrape out seeds)…

Petits Pois de L’Oustau de Baumanière

Ingredients 1 ½teaspoons olive oil (extra virgin) 1 tablespoon butter (unsalted) 2 ounces pork belly, sliced & uncured, or bacon (dice into ¼ inch pieces) 3 scallions, (use only white/light green parts, save the rest for another use). Slice thinly crosswise. 8 ounces fresh green shelled peas, peeling optional (view notes) 2 to 3 tablespoons…