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Weekly Roundup: Tarts
A beautiful thing happens when flour is cut with fat: the pastry is born, and with it, a variable array of appetizers, entrees, and desserts. The tart, marked by its crisp, crimped edges, is often...
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Frozen Puff Pastry, I Love You!
Photo: Gourmet/Romulo A. Yanes Even though I may know how to make puff pastry from scratch (and if you want a tutorial, Gourmet Live is ready to help you), I have no qualms admitting that a package of...
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Image of the Week: Pain au Chocolat
Christelle Tanielian of Christelle Is Flabbergasting captured this picture-worthy pain au chocolat on a recent visit to Le Fournil du Trait-Carré in Québec. Fresh croissant needs no embellishment, but...
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