[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....
Look for caper berries near the olives in the supermarket; they should be next to the capers, but they're much bigger and have a stem. In a pinch, substitute about a tablespoon of chopped capers. Japanese eggplants have thinner skins than typical globe eggplants, so you can leave the peel on. The light purple color is pretty, too.
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.
Cut the sprouts lengthwise to keep their shape, about four slices per sprout. They'll be thin enough to get a deep caramelized sear quickly but still keep a good crunch.
I was served this cookie at a restaurant in Springfield, MO during a business conference. Went home and made up this recipe which has been a hit at any church gathering when I take them...better than the one I had at the conference.
This tempting tangle of fettuccine, brown butter, and eggs makes paltry pantry items somehow seem perfectly lovely for brunch, lunch, or a late, late, late supper.
Thai Chicken with Cashews is my very, very, very favorite dish of all time. Whenever someone asks me what my last meal would be, I don’t even hesitate. Thai Chicken with Cashews, every single time. Add a cold glass of Thai Iced Tea and I’m in absolute heaven.
