There’s no arguing that heirloom tomatoes are beautiful. The same fruits banished from supermarket shelves, because they were too soft-skinned, too small, too large and too otherwise old-fashioned to ...

“When summer comes, and ripe, sweet tomatoes drip from the vine like gems on a countess’ decolletage, do not overlook this recipe. It is a worthy use for Nature’s bounty.” Melissa Clark’s Pie Crust ...

The first tarte tatin is said to have been created by accident at the Hôtel Tatin in Lamotte-Beuvron, France, in the 1880s. Pastry chef Stéphanie Tatin was preparing an apple pie for her guests but ...

In the early days of August, when the cherry tomatoes begin to ripen and you can pluck them off the vine and eat them, still warm from the sun with the grit of dirt felt on your tongue, it feels like ...

To make the tomato and feta tatin, start by preparing the shortcrust pastry according to the procedure indicated here(Shortcrust Pastry). Place the sifted flour and ...

Whether blistered in a pan, caramelised in a tart or muddled into your cocktail, tomatoes are at their peak – all sunshine and acidity, ready to brighten everything from midweek pastas to alfresco ...