Christiana George

Happy Thanksgiving!

Bolognese sauce is bubbling away on the stove, a Biscoff pie crust is baked off and ready to go, it’s going to be a...

Ginger Fried Rice, Food52-style

This ginger fried rice I shot for Food52 last week was delicious, and definitely something I wanted to share with you all. Rice—and it needn’t be left...

Holiday Cookies For Sweet Paul Magazine

Happy December! We’re a month into a new lease in a new apartment and, while we’re still without a couch or coffee table or...

Pepe’s Cafe Key Lime Pie

Until Chris met me, he had never eaten a cherry tomato. Astounded upon learning this fact, I felt the need to remedy it immediately–he...

Kimchi: Five Ways

Kimchi weather is upon us, friends. Let’s rejoice in that fact by incorporating it into whatever we can, whenever we can. Here are favorite recipes,...

Honeycrisp Apple Salad With Walnuts And Pumpkin Seeds

Hello November. Your arrival marks the end of the surrealness that was the last half week. Subways are once again open with limited service,...

Split Pea Soup, Round And Whole And Filling

Chris and I split a can of clam chowder the other day. You know, the readymade stuff. I’d forgotten how convenient it was to...

Pear And Blue Cheese Tart

Oops, an unintentional hiatus. And now an entire week has passed with hardly a check-in. Weeks like the last can feel strange once they’re over....

Roasted Acorn Squash With Chile Vinaigrette

I feel like I’ve fallen out of grace. Your good graces, at least. You see, I’d prepared a whole bunch of posts that I...

Asparagus Tempura

I hated asparagus as a kid. My mom would often force unfair amounts on my sister and me that we would then have to...

About Me

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Welcome to The Tart Tart, my not-so-tart take on food, writing, and photography. I decided to start up this sucker after repeated nagging from Chris, my fiance, who cannot understand why the sight of a farmer’s market would send me into ecstatic convulsions (okay, total overstatement. I can be quite the histrionic at times). With that said, my interests, though chiefly in food, also span fashion, design, literature, and photography. So don’t mind the seemingly non sequitur odds and ends I toss in posts at times.

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