This Ricotta Tart Is a Canvas for Any Summer Fruit

Posted by: FCWGroup on August 7, 2015 Under: Best Of Homes And Gardens |

This Ricotta Tart Is a Canvas for Any Summer Fruit
As much as we all love fruit pies, cobblers and cakes, perfectly juicy fruit (peaches, rosy berries, taut cherries) is often better left naked and raw, maybe spooned onto a scoop of ice cream, a buttery shortcake biscuit or a slice of poundcake to add …
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Conquering the Fear of Cooking Fish
“It's a variation on the most basic restaurant recipe, the first one you learn at the fish station,” he said. In most restaurant kitchens, the cooking starts on top of the stove but is finished in a hot oven, to make room for the next table's order …
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April Bloomfield's 'A Girl and Her Greens' Delights in the Details
Her homage to that dish is a basic but stunningly good recipe, with the hot potatoes thickly glazed in butter and brightened with lemon, garlic, fresh mint and cracked black pepper. And her recipes for other dubious British classics, like boiled …
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A Taste of Taiwan
“Here's my hit on that,” he said. “I'm old enough that I learned to cook from chefs who learned to cook before the communist revolution in China. And I know that in those days, there was no one cooking food with an inch of oil on top of the dish. It …
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