Leek tart with cured olives and aged Gruyère
Making savory tarts requires a bit of patience and an unhurried stint in the kitchen, but they are well worth the effort. To me tarts are a sophisticated comfort food that’s totally irresistible and one that I love spending time crafting.

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Sautéed Swiss Chard with Lemon Zest

Swiss chard is probably the most commonly used leafy green for sautéing. And that’s for good reasons: Swiss chard is incredibly delicious when wilted and it adapts itself to many different types of dishes.

One drawback though, is that its stalks are fibrous and firm, and need a longer cooking time than the green leaves. So most of the time, the leaves are torn from the stalks and used on their own.

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