Food + Drink

Love pies, but don’t enjoy making them? Then make a galette instead. A French tart of sorts, they can be made sweet or savory. And there are as many variations as there are French regions.

Holiday Pumpkin Cake Roll with Cheese Filling is bound to add cheer to your holidays and delight all your guests. This desserts needs to be chilled before serving, so it must be made ahead. In fact, it can even be made a day ahead.

‘Tis the season for truffles. Chef Kevin Ascolese of Princi Italia is celebrating with a unique while-supplies-last white truffle menu.

Raising Cane’s renowned for their focus on chicken fingers and community service just announced the opening of their 39th Metroplex restaurant in mid-March.

Photos by Stephanie Tann Have you noticed the growing number of Polynesian-inspired restaurants in Plano? Over the past year, a variety of locally owned and chain restaurants have popped up on the red-hot Plano food scene.

For a rich, winter indulgence, try Poached Pears with Chocolate-Pear Sauce. Melting the chocolate in the pear poaching liquid makes an instant sauce.

True Food Kitchen specializes in “Honest food that tastes really good.” They believe that healthy and nutritional are not mutually exclusive and in particular cater to those on an anti-inflammatory diet.

For a lighter treat this winter, try making a Raspberry-Lemon Trifle. Since it calls for purchased pound cake, it’s simple to make. But be sure to begin preparing the trifle one day ahead.

Stroll through Downtown McKinney and you’ll come across Sugarbacon Proper Kitchen just off the beaten track, right next to its sibling Butcher Board, a new sandwich shop from the same owner.

Dallas chef Ryan Carbery has partnered with Tim McLaughlin, a pit-master from Lockhart Barbecue, to open a new restaurant in Plano.