We finally visited the much heralded Flakey Tart this morning. There was nobody there when we arrived, which was good for us because we were able to park in the tiny parking lot in front. The very nice lady at the counter said...

The District has finally gotten a couple of "tart frozen yogurt" places a la Pinkberry. First there was Sweetgreens in Georgetown that opened last year. Tangysweet opened in Dupont on P St earlier this month, and this past...

Don’t forget that Tartes and Pink Rose are still going strong, too. According to the Chinatown web site, Au Fin Palais has merged with Ray’s Coffee and Tea.

We visited Montreal and its environs for two weeks researching my grandmother’s family. Stayed in Chambly, in a welcoming b&b overlooking the river. Booked a dinner at Au Tournant de la Riviere, in nearby Carignan. The...

Cooks Illustrated has a series of menus showcasing their extraordinary recipes. The one featuring coq au vin consists of the following: 1. Salad with Herbed Baked Goat Cheese and Vinaigrette 2. Coq au Vin 3. Pommes Anna 4. Tarte...

popular (to the point where it is now the object of “name dropping”) and home to sophisticated cuisine, it remains utterly casual. It looks like and has the feel of a homey-brasserie. The last time I went, I had the "...

I’m an impoverished student 'hound living in New York; this weekend I’m visiting my boyfriend in Montreal for our anniversary and we’re treating ourselves to dinner at Au Pied de Cochon. There have been several...

For a truly Quebecois type of experience, I would recommened Au Pied de Cochon.

I was reading Joanne Kates' review today of Clafoutis. She loves the almond croissants but dislikes their pain au chocolat. Where can I find the most authentic ones in Toronto? I’ve had the ones at Michel’s baguettes....

on Saturday night was at Au Fil de Saisons, a place I couldn’t resist trying after reading about it on Chez Christine’s blog (link below). This restaurant is definitely on my list of places to recommend and to...

. and was thinking about Au Pied de Cochon for Friday. Here is the thing, I love fois gras and hearty, rich foods in all their glory. However, my fiancé is NOT into really heavy foods. I really want to eat here (and did I mention...

Ref. Canned Montmorency Red Tart Pitted Cherry All, I have many 24OZ, (12oz drained), of the above and want to make a cherry pie filling to be baked in a double pie shell. I would be ever grateful if one of you could bestow on me...

...savory. I have my doubts about the “6th taste” umami. Another topic, another time. Tart taste seems relatively overlooked. Salt – we know exactly how much we want. It could be a little less, a little more, but...

Yum. Just returned to SF from first trip to Alsace where we discovered really great tarte flambe done in a wood burning oven at a little place in Saint Marie aux Mines, where we were attending the mineral show. Fabulous very thin...

duckling. http://www.ugli.com/about_us.html In addition to eating it 'au natural', they suggest serving it with a splash of sherry. If you have any recipes, here’s a link to the home cooking board....