I love a good cinnamon bun — even more with some diced apples wrapped up in the swirls.

Cooking watery or fibrous root vegetables like celery roots, turnips, carrots, rutabagas, and beets with a little white rice ensures that they will be exceptionally creamy and have a very pure flavor.

A bite of aged goat cheese, then a fresh bite of tart-sweet greens punctuated with the crunch of fresh apple—this is a perfect marriage.

Here is a rustic European hybrid of tarts and pies reminiscent of the galettes found all over France. Its charm lies in its imperfections.