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From Serious Eats

Cook the Book: 'The Heirloom Tomato'

During tomato season I am constantly making French tomato tarts using my home-grown heirlooms, Gruyére, French mustard and Nicoise olives. In my mind, there's nothing else that comes close to this.

From Serious Eats

Cook the Book: The Perfect Finish

My family would probably say it's my Lemon Tart with mile-high Meringue. They can't get enough of it.

From Serious Eats

Cook the Book: 'Recipes from an Italian Summer'

White Beans with Tuna and Red Onion, drizzled with the best olive oil you have.

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Cook the Book: 'Ready for Dessert'

I'm having trouble deciding on a favorite. Would probably have to choose, however, little lemon tarts with meringue.

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From Serious Eats

Cook the Book: 'The Heirloom Tomato'

During tomato season I am constantly making French tomato tarts using my home-grown heirlooms, Gruyére, French mustard and Nicoise olives. In my mind, there's nothing else that comes close to this.

From Serious Eats

Cook the Book: The Perfect Finish

My family would probably say it's my Lemon Tart with mile-high Meringue. They can't get enough of it.

From Serious Eats

Cook the Book: 'Recipes from an Italian Summer'

White Beans with Tuna and Red Onion, drizzled with the best olive oil you have.

From Serious Eats

Cook the Book: 'Ready for Dessert'

I'm having trouble deciding on a favorite. Would probably have to choose, however, little lemon tarts with meringue.

From Serious Eats

Cook the Book: 'Rustic Fruit Desserts'

It's such a difficult question! But, I'll have to say, my mother's apple crisp recipe. It's good at all times of the day!

From Slice

Pizzeria Mozza Just About as Good As You've Heard

A year ago I was fortunate enough to eat at Osteria Mozza one night and Pizzeria Mozza the next day for lunch. All I can say is, both experiences were amazing!

From Sweets

Mixed Review: Barefoot Contessa Homemade Marshmallow Mix

Eleven dollars!! Homemade marshmallows are so far and beyond anything you can buy in a grocery store and can be made for practically pennies. And... making them is not difficult.

From Serious Eats

Cook the Book: 'Kneadlessly Simple'

My favorite bread to bake and my favorite bread to eat... OLIVE

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Recent Posts

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Tomato and Corn Guacamole

From Photograzing

Wild Rice and Red Apple Griddle Cakes

From Photograzing

Vanilla French Toast

From Photograzing

Bread with Chocolate, Olive Oil, and Fleur de Sel

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Pain au Chocolat

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