[Photographs: Elizabeth Barbone] I think of tarts the same way I think of sandwiches: you can fill them with almost anything and they taste great. And just as a good sandwich requires good bread, a tart needs a good crust....
I haven’t made M&Ms cookies in years. But seeing the pretty Easter and springtime pastel candy in the stores changed all that. Something about springtime candy that’s just so inviting. Pastels are just so much prettier, and therefore tastier, than
I love canolis and have always wanted to try and make them homemade, but the deep frying of the shells is too much work and too fattening. So, I found this recipe for canoli cups instead!
Yes, you can always use instant. But food editor Margo True swears by steel-cut: "I love it because it has a chewier texture than instant or ordinary rolled oats and a deep, nutty flavor." It also freezes well (add the fruit after defrosting), so make a big batch on the weekend.
Of all the homemade food treats I gave to friends and family this season, the one that got rave reviews and disappeared all too quickly was this easy Graham Cracker Toffee.