Similar Recipes
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Blitz Puff Pastry
Homemade puff pastry is so much better than store bought. This easier version produces the same layered effect but without the stress of a traditional recipe.
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Easy Peach Turnovers
These warm, flaky pastries, filled with cinnamon-spiced peaches, are good for breakfast or dessert.
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Puff Pastry Apple Turnovers
Buttery, crisp pockets of puff pastry filled with apples and warm spices.
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Date and Nut Puff Pastry Turnovers
Think of these little pastries as drier, neater versions of baklava that you can hold in your hands without the services of a wet-nap. And since they call for puff pastry instead of phyllo dough, they come together in a fraction of the time without all the hassle of painting melted butter on tissue-thin sheets of pastry.
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Puff Pastry Breakfast Egg Tarts
The ultimate breakfast tart: buttery crisp blitz puff pastry and melted cheese form a decadent base for a gently cooked egg and roasted tomatoes.
Quick Blackberry Apple Tart
Fresh blackberries and apples are a great combination and this fool-proof blackberry apple tart recipe is an easy way to impress your family and friends!
Sweet Tart Crust (French pastry – Pâte Sucrée)
Classic Sweet Tart Crust, called Pâte Sucrée in French, this pastry is superior to shortcrust - better flavour and easier to work with.
Caramelized Pear and Blue Cheese Tart
Pear and blue cheese (like gorgonzola) is a flavour combination made in heaven. This recipe for Pear and Blue Cheese Tart is a simple way to put this classic ingredient pairing to work in a quick puff pastry tart.
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Cherry and Pistachio Frangipane Tart
Dark cherries lend sweetness and acidity to a buttery frangipane tart, made with creamy homemade pistachio paste instead of the traditional ground almonds.
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Peach Walnut Strudel
For a summer take on strudel, try this combination of peaches and walnuts.
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Juicy oven-roasted plums sweetened with cinnamon sugar top buttery and flaky puff pastry in these quick and easy tarts. Using our recipe for quick and easy blitz puff pastry, they're incredibly easy to make and still deliver tons of real butter flavor.
Serve With
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
Honey-glazed carrots
A delicious honey-glazed carrots with buttermilk dressing and pomegranate
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
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Orange-Glazed Carrots With Ramp Barley and Spinach
Tender, plump grains of barley are stir fried with ramps and orange-glazed carrots for a dish that is hearty, healthy, and seasonal.
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Peas and Carrots Salad With Goat Cheese and Almonds
A light but filling take on peas and carrots with crunchy marcona almonds and citrus-scented goat cheese, drizzled with honey and toasted pumpkin seed oil.
Great Roasted Carrots
The best way to make roasted carrots is in a very hot oven so they brown nicely. Nobody wants bland, colourless carrots that look like they've been boiled!
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Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
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Honey-Balsamic Roasted Carrots From 'The Glorious Vegetables of Italy'
Carrots are tossed in a potent mixture of olive oil, balsamic, and honey before throwing them in a hot oven until they've turned spotty brown and just barely tender. The floral honey complements the natural sweetness of the carrots, and then the balsamic adds zip to keep the sugar in check. If you use a honey and a balsamic with character, you won't regret it—the carrots are more like a provocative dessert you get to eat for dinner.
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Carrots Roasted in Coffee Beans From 'Coi'
I once went to a party featuring small bites from Daniel Patterson's Coi kitchen. (It was quite a party.) One was a version of this dish—carrots fragrant with coffee, served in a flavorful broth with minuscule herbs scattered on top.