German answer to pizza, but with a little more class and a far more exciting name - flame cake! Known in French as tarte flambée, it's a must-have on many restaurant menus in southern Germany, where ...

With slightly cooler temperatures (eh, slightly) and sunsets ablaze in gold and pink, the palate is suddenly seeking bolder flavors — sausages, bacon, sauerkraut. What better way to welcome autumn ...

What makes tarte flambée so hauntingly delicious is its brilliant simplicity — a razor thin, unyeasted dough is topped with creamy cheese, thick bacon and red onions, then baked at high heat. You can ...

This red cabbage and goat cheese tarte flambée is crispy, savory, and aromatic. Try this unusual combination now!

I was reminded how much I love Tarte Flambee a couple weeks ago in a French bistro in New York City. Bar Boulud, near Lincoln Center, serves an exquisite version of the tart, which is thin pastry ...

While it might just look like an oblong pizza, tarte flambée is a dish that dates back centuries. It was reportedly prepared by Alsatian bakers who would use it to test the heat of their ovens. If the ...

To celebrate the 2018 World Cup, For The Win’s Ted Berg is sampling various World Cup countries’ cuisines in the New York City area. To recommend a dish or a restaurant, email [email protected]. I ...

Hidden away on W. 56th St., Seppi’s is a wonderfully atmospheric bistro, with a pressed-tin ceiling, huge old French movie posters and, filling the rear wall of the dining room, a mural of a quaint ...

‘I grew up on tarte flambée,” says Jean-Georges Vongerichten, the celebrated chef and restaurateur, about the savory flatbread famous in Alsace, on France’s easternmost border. Think of it as Alsatian ...

IT MIGHT NOT be exactly mainstream, but Tarte Flambée, the Alsatian take on pizza, has been very visible lately. The first time I saw the thing, a rustic round of dough covered with white cheese and ...

Football season is finally here! With cooler temps and sunsets ablaze in gold and pink, the palate is suddenly seeking bolder flavors — sausages, bacon, sauerkraut, and potatoes. What better way to ...