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of my favorite stands at the farmers market is Alex Weiser's. A third-generation farmer, Alex and his
family grow a wide variety of potatoes, melons, carrots and peppers. I pick up 3 pounds of small potatoes
every week in various types: purple, gold, round or long. These tiny taters
pack loads of flavor and are quick to cook over pizza, in omelets, and even in
a savory tart.
recipe was given to me by Ruth Kennison, one of our favorite chocolatiers. Her savory recipes are as inspired as her
desserts. Be sure to use all-butter puff
pastry (or make a savory pie crust) and whatever herbs strike your fancy.
1 1/2 cups cherry tomatoes
tablespoons olive oil
pound small potatoes (we like a blend of purple and fingerling), sliced
onion, sliced thinly
sprig fresh thyme
ounces goat cheese
sheet of puff pastry or pie dough, flat
1. Turn the oven to 375. Place potatoes on a cookie sheet, covered, and cook for 25
minutes, or until just beginning to soften. Take the potatoes out, but
keep the oven on.
2. Heat olive oil with a touch of butter in a sauté pan. Place the onion
slices in the hot pan and let caramelize, without stirring too much. This
may take up to 15 minutes. Once caramelized, set aside.
3. Take an 8- to 10-inch cake pan or a cast iron skillet, and set it on your
stove. Place the sugar inside and melt over low heat until a light amber
4. Turn heat off. Add butter and stir to form a caramel. Don't worry
if it looks uneven!
5. Place back over low heat and add tomatoes. Add potatoes, thyme, salt and pepper to
taste, and cook for about 3 to 4 minutes, or just until you get a little color on
the potatoes. If this starts looking very dry, add a touch of water.
6. Turn the heat off. Add onions, followed by crumbled goat cheese.
7. Place dough over the pan or skillet, and tuck it in around the sides. Don't worry about it looking uneven, as this will become the bottom of your tart.
8. Place in oven just until the crust is a golden color.
9. Remove from oven and flip over within 10 minutes of cooling.