Cookstr.com

Frank Mentesana

Frank Mentesana
Did you know?

Frank learned to cook from his Italian grandmother and learned to love food during long forays through markets with his father.

Frank Mentesana
Frank's Featured Recipe
Vegetable Stock

Click here for recipe

Frank Mentasena has spent more than a decade as owner of Once Upon a Tart. He is the creator of several cooking curricula for children and has recently broadened his involvement with food to include food styling, photography, and gardening.

 

Frank holds a degree in hotel management and met partner Jerome Audureau while working as a food and beverage director for the French Accor Hotel Group. His proudest achievement by far is his son, Matthew. Frank lives in New Jersey.

Latest Recipes

Fresh Berry Coffee Cake with Walnut Crumb Topping

The next time you're invited to brunch or a meeting of your book club, make sure to bake this Fresh Berry Coffee Cake with Walnut Crumb Topping! From the crumb topping for the coffee cake to the delicious fruit in-season fruit, this cake recipe is one you'll use again and again. You can make this coffee cake almost at the last minute, too, making it the perfect recipe if you need to bring something to an impromptu social gathering. This coffee cake is definitely kid-friendly and will be a hit at your family's next get-together.

(1 Votes)

Three-Onion Soup

Frank had to do some research to prove to Jerome that what Americans call French onion soup really is from France. Jerome never saw it wh...

(1 Votes)

Vegetable Stock

We like vegetable stock because its flavor is subtle and doesn’t overpower the flavors of the actual soup. At the store, we pile up veget...

(1 Votes)

Sun-Dried-Tomato Vinaigrette

This vinaigrette is rich and sweet from the sun-dried tomatoes, so you don’t need to use much of it. To use it like a pesto and make a pa...

(1 Votes)

Penne Pasta Salad with Grilled Fennel, Roasted Eggplant, Black Olives, and Fresh Dill

Someone gave us a version of this recipe, but neither of us can remember who it was. We’d love to give you credit, so, if you’re reading ...

(1 Votes)

Soy-Ginger Vinaigrette

We have very few Asian-inspired foods on our menu, but occasionally one of us will hop on his bicycle and go down to Chinatown to pick up...

(1 Votes)

Alsatian Apple Tart

We wanted to offer an apple pie, but, being a tart shop, we didn’t think it was right to make apple pie—exactly. So this is what we came ...

(1 Votes)

Flaky Tart Crust

The fat in our tart dough is mostly butter with a little shortening. Many people think that an all-butter crust is the goal. But even Jul...

(1 Votes)

Baked Lemon Tart

One of our most popular tarts, and also one of the easiest to make, this tart is all and only about the lemons.

(1 Votes)

Pumpkin Tart with Sugared Pastry Leaves

This tart is made with a classic pumpkin pie filling, complete with evaporated milk, thrown into a tart shell. Granted, we use a deep-dis...

(1 Votes)

Dried Cranberry Scones with Crystallized Sugar Crust

Jerome’s grandmother never misses her four-thirty tea. Every day of her life, come late afternoon, she settles down to tea, toast, and ja...

(1 Votes)

Carrot Cake Muffins with Lemon-Cream Cheese Icing

It seems like everyone has a carrot cake recipe that they insist is better than yours. Well, we insist ours is better than anyone’s. Fran...

(1 Votes)

Lemon–Cream Cheese Icing

The carrot cake muffins were for the longest time the only thing we iced. We’re not into goopy, saucy baked goods, but we felt very stron...

(1 Votes)
Cookbooks, etc

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password