This shallot tarte tatin recipe comes from Martine Bauer, the chef behind Toronto’s Pompette. Caramelized shallots are paired with creamy and woodsy Adoray cheese for a decadent yet balanced appetizer that’s sure to impress and delight.
A recipe book, family photo album, and memoir all in one, this cookbook is a beautiful ode to the joy of making and sharing good food.
Norwegian graphic designer Marit Hovland may not have professional experience as a baker, but that has no bearing on the merit of her first cookbook—Bakeland: Nordic Treats Inspired by Nature.
Naturally, the debut of her latest cookbook, titled At My Table: A Celebration of Home Cooking, has us eager to test out Lawson’s new recipes.
An ocean-friendly guide to cooking seafood.