This Month's Best Recipes

pissaladièreDoug Filoni's pissaladière

Here are our recipe tester's favorite recipes from the past month:

Pissaladière Enjoy a taste of Provence with this traditional puff pastry–based tart, which is topped with anchovies, olives, and goat cheese.

Braised Rabbit with Herbed Dumplings Succulent rabbit, tender choux dumplings, and whatever you fancy from the farmers' market.

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Recipe: Fresh Egg Custard with Pecan Shortbread

Egg Custard with Pecan Shortbread Always stocked on the shelves at your supermarket, eggs are easy to take for granted. But if you taste a fresh yolk from a nearby farm, where chickens lay eggs only in season instead being artificially induced to produce them year-round, you'll have a renewed appreciation for what's inside those cardboard cartons. Chef Steven Hartman of Georgia's Le Vigne Restaurant at Montaluce Winery makes the best of farm fresh eggs with this pure and simple custard, then serves it with delicate shortbread cookies. Get the whole recipe here.

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Recipe: Kyoto Matcha Custard

Last month at the Beard House, John J. Shirley, executive chef at the New York Athletic Club, designed and served a menu that showcased the versatility of tea in cooking. We loved his simple but elegant custard perfumed with matcha, a fine green tea that's central to Japanese tea ceremonies. Consider it for an unexpected, luxurious dessert course at your next dinner party. (Chef Shirley uses matcha from Kyoto, but any matcha will do.)

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