I shouldn’t have to sell you very hard on the virtues of savory galettes. They are pies that you eat for dinner. Savory galettes (or tarts, if that’s what you’d rather call them) will also sit proudly ...

“Galettes,” wrote former F&W editor Margaret Eby, “are pie when you can't deal with pie.” And their rustic, unfussy charm is much of their appeal: no need to stress over making them look too polished.

I have to say, I debated whether to write this column or not since it is once again about the taste testing I did at Zehnder's Snowfest. But my sense of sharing overcame my too much of a good thing ...

It’s that time of year when, in many parts of the country, it’s not quite deep winter anymore and still not spring. It’s a time of year when we start to think about shifting what we eat and how we eat ...

In the new cookbook “Breaking Bao: 88 Bakes and Snacks from Asia and Beyond” (Oct. 22, Chronicle), pastry chef Clarice Lam offers recipes worth lingering over. Take this savory galette, a weekend ...

1. Cut each tomato into 4 to 6 slices. In a large bowl, combine the sliced tomatoes with the oil, oregano, garlic, olives, salt and several grinds of black pepper, tossing well to mix. 2. Heat the ...

This rustic savory tart makes the most of sauteed mushrooms, fennel and a creamy thyme and Gruyere-flecked ricotta. If you have no mushrooms or fennel, the ricotta also lends itself as a versatile ...

She shows us how to prepare a sweet peach and blackberry galette with toasty almonds, a jammy apricot galette and a savory summer vegetable galette. "Galettes are so versatile and a great vehicle for ...