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08/29/2012
Melon au Porto
The traditional melon for this dish is the French Charentais, which is small and slightly acidic (though still sweet), but it's just as good with a musk or hand melon or cantaloupe.
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02/13/2012
Coeur à la Crème with Caramelized Strawberries
A perforated coeur à la crème mold is traditionally used to form the heart shape, though a mesh sieve makes a fine substitute for the mold. Continue...
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05/20/2012
Tapenade Noir à la Figue (Olive Spread with Figs)
This classic Provençal spread made with black olives and cured anchovies gets a chewy texture and sweet flavor from the addition of dried Black Mission figs. Serve it on slices of baguette or as a spread with a cheese board.
Issue #148