Chad Robertson's olive and walnut country bread. You'll be amazed how easy it is to actually make your own bread at home.
A Conversation with Béatrice Peltre, Photographer and Author of La Tartine Gourmande
Smooth and delicious chocolate and peanut butter pots de crème!
Tartine of Fig, Prosciutto, and Goat Cheese
Warm Smoked Salmon Salad Tartines
The best lemon bars you will ever bake! Tartine's brown butter shortbread lemon bars.
La Tartine Gourmande: Food Styling and Photography Workshop at Sunday Suppers
This apricot raspberry galette is made using Tartine Bakery's flaky tart dough recipe.
A perfect light and healthy lunch or dinner - Smashed Avocado-Chile Tartines.
Crunchy tartines, perfect for summer - as a main dish or an entrée, it's fresh and there're many possible combinations
Avocado and goat cheese on toast with lime and mint. A creamy spread spiked with citrus and fresh herbs for a quick and tasty brunch.
Airy delicious Chiffon cake
Scrambled Egg Tartines With Parsley & Garlic Mushrooms.
Avocado and grilled onion tartines with roasted coriander-lime vinaigrette
Tartine Bakery, Bi-Rite Creamery and other tasty stops in Mission Dolores
Wilted Greens & Mushroom Toasts with Poached Eggs
Roasted Avocado Asparagus Tartine
Fresh tomato, basil and ricotta tartine
Galette Dough from Tartine
A simple spring lunch with endless combinations: tartines!
Wild Mushroom Tart
red beet tartine with wasabi, dill and fresh garlic
Ramp and Ricotta Tartines with Radish Leaf Pesto. The perfect spring appetizer.
Roasted Asparagus Tartine with Poached Egg and Warm Bacon Vinaigrette
Roasted Grapes with Thyme, Fresh Ricotta, & Grilled Bread
Tartines with Goat Cheese, Red Bell Peppers and Swiss Chard
Tartines with Asparagus, Fennel Confit and Sheep Milk Yogurt
Avocado and mushroom tartine
sugar buns, made with danish dough and a cupboard's worth of spices.
Grilled Asparagus Tartines with Fresh Ricotta, Pesto and Scallions
Root Vegetable Soup With Herb Goat Cheese Tartines.
Smoked Salmon Tartine
cardamom chocolate crème caramel and Béatrice Peltre's new book