When I have guests over, whether for a glass of wine or a cozy dinner, I like to serve a little something as an appetizer. I often use puff pastry from the refrigerated section because it’s quick to ...

What vegetables do you most associate with early spring? For me, spring's arrival is heralded by the first tender spears of asparagus poking through the soil. I developed a taste for asparagus when I ...

ATLANTA (FOX 5 Atlanta) - F&B Atlanta Chef Gabriel Camargo stopped by Good Day Atlanta to show us how to make Goat Cheese Tarts. F&B Atlanta is a French bistro, with authentic contemporary French ...

There’s something about a buttery puff pastry tart that just feels a little special, and this pea and goat cheese tart is one of those recipes that looks impressive but comes together with a handful ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and sauté until dry, about 5 minutes. Add remaining 1 tablespoon butter to skillet with shallots. Sauté until shallots ...

Featuring a crust made with fresh thyme, this tomato tart blends herbs, butter, tomato and goat cheese for a delicious, elegant savory treat. You’ll find this recipe in the pages of “Market Memories ...

Preheat the oven to 425 degrees. Toss the sliced onions with salt and pepper. Melt the butter in a large sauté pan over medium heat. Add the onions and cook, covered, for about 15 minutes. Remove the ...

Days spent lolling around the blooming fields of lavender and wild sage and hanging out in the fragrant orange orchards. A pause on the way home to lick sweet nectar from honeysuckle blossoms. A ...

Unfold puff pastry on floured surface & roll thin. Cut out circles w/ a 3 inch biscuit cutter. Prick center w/ fork. Place on pan with parchment paper Sauté onions in olive oil until clear, then add ...

JOSIAH CITRIN likes to eat flowers. Or to be more specific, the chef at Melisse in Santa Monica likes to cook with them -- but he doesn’t candy them and put them on cakes, a la Martha Stewart, or use ...