The sweet and savory bite of impeccably poached pear, the peppery punch of fresh arugula, all in a very good piece of ham. It’s not just the food; it is a culinary encounter, a dance of flavors and ...

Let’s Get Cooking Preheat your oven to 375°F (190°C). In a large bowl, toss the pear halves with olive oil, salt, and pepper until well coated. Place the pears cut side up on a baking sheet ...

Savory Pear Tart Makes one 9-to 10-inch tart. This cornmeal crust comes together quickly, but if you’re in a pinch, feel free to use prepared frozen cornmeal or butter tart crusts.

Arrange pear slices on top and sprinkle over a few teaspoons of brown sugar. Bake for 1 hour and 20 minutes or until a toothpick comes out clean.

Preheat oven to 450 degrees with a pizza stone in the center. Divide pizza dough in half. Shape each half on a piece of floured parchment paper into a 12- to 16-inch round (depending on how crispy ...

Place these on a lightly floured baking-sheet. Make cuts from the top of each pear, fan them out, separating the slices a little. Carefully place a pear half in the center of each circle of pastry.

From Pistache bakery in Brooklyn come four tart recipes that would serve equally well for a weeknight dinner or the Thanksgiving table By Aleksandra Crapanzano Updated Nov. 15, 2014 7:24 am ET Share ...