The Complete Nose to Tail cookbook works a little magic on cheese curds, whipping them together with superfine sugar and eggs to make a cheesecake that's fresh, grassy, and sweetly tart.
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With a wobbly center comprised of little more than egg yolks and cream, this sweet custard tart from Nose to Tail is rich and simple, dusted with nutmeg and speckled with vanilla bean.
Eccles cakes, named after the English town of Eccles, are small, round cakes made of flaky pastry and stuffed with currants. These Nose to Tail Eccles cakes are much the same, except they use buttery puff pastry to cuddle the currants.