A tarte tatin is basically an upside-down pie. Showcasing the cello-like pears instead of the more traditional apples gives this French classic just the tiniest bit of haughty edge. The recipe appears in this month's GRID magazine, chock-full of recipes and of eco-inspiring articles. You can find hard copies free at businesses throughout the greater Philadelphia region. Or access the recipe and magazine online.

If the idea of quickly flipping over a pan to reveal a dramatic, all-in-one-piece tarte terrifies you, take heart. It's like riding a bike: do it once and you'll never forget how. Just follow the directions precisely and be confident.