To make the savory tart, start by preparing the shortcrust pastry: place the flour (1), cold chopped butter (2), and a pinch of salt in a food processor and blend until you get a sandy and floury ...

JOSIAH CITRIN likes to eat flowers. Or to be more specific, the chef at Melisse in Santa Monica likes to cook with them -- but he doesn’t candy them and put them on cakes, a la Martha Stewart, or use ...