MIne seemed to be more bitter than tart. It does call for the addition of 1 1/2 lemons in their entirety minus only the seeds. Has anyone else made this recipe? Thanks, Mary...
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Having left New York's endless supply of culinary wonders for Boston's predictable generic parade of pubs, coffee shops and "fusion" restaurants, I often forget that there are gems to be found in Beantwon. Canto 6 bakery on Washington Street in...
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This tart (recipe in Molto Mario) is a glorious, sophisticated tart with it's wonderful combination of bitter chocolate and anise. I have made it several times. One thing about it - and it detracts little - is that the crust...
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No, I don't have one - I NEED one. I wrote a bit ago about the Meyer lemons, and made a lemon tart using an Emeril recipe, but was disappointed in the way the dough behaved and ultimately tasted. The...
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