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Georgia Peanut and Brown Butter Parsnip Tart
More and more chefs are incorporating peanuts in elevated dishes, especially Georgia peanuts, being so flavorful and large with great texture. Created by Chef Rebecca “Peanut” Ayers, this tart recipe also comes with caramel ganache and salted peanut butter whipped cream recipes to add on if you’re [...]
Key Ingredient
Roasted Delicata Squash and Kale Salad in Warm Chorizo Vinaigrette
Preheat oven to 375 degrees. Cut squash crosswise into rings about ¾-inch thick and remove seeds and stringy flesh, reserving seeds. Place seeds in a small saucepan, cover with water, and add a big pinch of salt. Bring to a simmer and stir gently to loosen remaining [...]
Recipes
Nathalie Dupree’s Lemon and Berry Tart
This crust is flaky and tender and browns beautifully. The dough is most easily made in a food processor or mixer, but can also be made by hand. The only moment of trickiness is rolling out the dough, as it wants to stick and pull apart, so [...]
Recipes
Rosemary-Caramel Nut Tart
You won’t have any trouble finding takers for a slice of Kristen Hall’s nutty rosemary-caramel tart.
Recipes
Sorghum and Pecan Granola
Preheat oven to 300 degrees. Spread pecans evenly on a baking sheet and toast in oven for 10 minutes. Let cool.
Recipes
Mixed Berry Tart
Make the pastry cream: In a saucepan over medium heat, bring milk, cream, vanilla, and salt to a boil. Cover pan, turn off heat, and set aside for 10 minutes. In a bowl, whisk egg yolks, sugar, and cornstarch until mixture is thick and pale. Continue to [...]
Recipes
Tart with Roasted Garlic Ricotta and Charred Squash
Make the filling: Though the squash and garlic are used separately, it’s best to roast them together. Preheat oven to 400 degrees. Peel squash, remove seeds, and slice evenly. Place on sheet tray in a single layer. Drizzle with olive oil, and toss with thyme, salt, and [...]
Recipes
Rhubarb Cream Pies
vegetable). The verdict? Move over strawberries, rhubarb can go it alone just fine.