Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres pack a flavorful punch. Todd Coleman
Store-bought frozen puff pasty is surprisingly versatile, easily transforming any fresh vegetables and fruits on hand into elegant appetizers or desserts.
Made with ripe cherry tomatoes and fragrant herbs, this tart is both delicious and beautiful. Herbed Tomato Tart
This classic French pastry, whose name means thousand leaves (for its delicate multiple layers), is known as the napoleon. The name is probably a reference not to the diminutive Corsican emperor, but to the multilayered confections of Naples.
We adapted a simple recipe from Mark Bittman’s How to Cook Everything to make these delicate French cookies. Sugar-dusted and flaky, with a toothsome bite, they’re also a great way to use up leftover puff pastry.
Chicken Pot Pie
Classic, comforting pot pie gets an elegant boost with the addition of shaved black truffles.
Kale Tarts with Fennel and Olives
Kale and fennel lend a unique sweetness to these briny puff pastry tarts. They’re perfect as appetizers, savory breakfasts, or as an accompaniment to a bowl of warm, wintry soup.
Seafood Newburg (Lobster, Scallops, and Shrimp in Sherry Cream Sauce)
While Lobster Newburg was first served New York City’s Delmonico’s restaurant in 1876, Boston’s Union Oyster House does a first-rate job with the dish, incorporating not just lobster, but scallops, shrimp, and a vol-au-vent, a puff-pastry shell filled with creamy Newburg sauce. Get the recipe for Seafood Newburg (Lobster, Scallops, and Shrimp in Sherry Cream Sauce) »