Ready-made graham cracker tart shells hold a luscious lemon-ricotta filling. After baking and chilling, the tarts are garnished with a colorful assortment of fruit.
A graduate of the world-renown Cordon Bleu, Heather Christothoulou was a pastry chef at La Folie in San Franciso and started a catering company in her hometown Seattle. She is dedicated to bringing back the ideals of classic entertaining - as long as it
The tang in the salt and vinegar chips mellows as the fish bakes in the oven, creating a crunchy spin on fish and chips. Look to hook-and-line-caught Atlantic or Pacific cod for the most sustainable choice.
Reserve half of the citrusy-sweet ricotta mixture to dollop over the warm scones. These crumbly, cakelike biscuits are best enjoyed the day they are made.
