Christiana George
Appetizers
Brussels Sprouts, Momofuku-style
I’ve been testing out a couple Thanksgiving recipes (my contributions to Thursday’s dinner) and was floored by this brussels sprouts recipe. If you’re still...
Baked Dessert
Olive Oil Cake, or a Make-Believe Rainy Day
A thunderstorm last night sent the Family-Across-the-Street-that-Conducts-All-Its-Business-on-Its-Front-Stoop scuttling indoors. And I woke up this morning with a need—no, scratch that—a COMPULSION to bake. Cause...
Appetizers
Brussels Sprouts With Bacon And Juniper Berries
We recently sorted out that we’re hosting Thanksgiving this year. Nothing big, just some friends over for a small gathering, but still, Thanksgiving! The...
Dessert
Upside-Down Pear Cake and Second Chances
Maybe it was because I felt like jumping ahead into fall when I picked up a couple pounds of Clapp and Bosc pears at...
Salad
Summer Greek-Style Pasta With Fresh Tomatoes, Feta, and Dill
On Saturday, when the sky was all kinds of bruised, I hurried to the Meatpacking District to attend a fashion show. In the fashion...
Dessert
Chocolate Coffee Bundt Cake
What kind of cake do you bake for a friend who doesn’t like cake? Or dessert for that matter? She’s a girl (aww, woman...
Dessert
Apricot Raspberry Galette, Or Look What I Made!
Under Elisabeth Prueitt’s tutelage, I feel invincible.She’s the co-founder of Tartine Bakery in San Francisco, head pastry chef, and, purveyor of all things baked and sweet...
Breakfast
Buckwheat Crepes, Two Ways
The smell of buckwheat flour is anything but sweet. It’s pungent, it’s herbal, it’s almost medicinal. And it tastes grassy. Even its color is...
Breakfast
Lamb’s Quarters Frittata, Or Spinach’s Hillbilly Cousin
First, a confession: this frittata was merely a convenient way for me to consume my latest discovery, lamb’s quarters.I picked up lamb’s quarters from...
Appetizers
Raspberry Jam, Without A Recipe
I admit I don’t have a real recipe today. Because I didn’t exactly have any directions to follow, just some general guidelines put forth...
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.
