Ingredients
Ingredients
Ingredients
The juicy crushed berries make a nice spread with bread, and a delicious filling for cake. But this kind of sweet preserve also has a place on the dinner table.
These tiny, soft, intensely chocolate cookies are packed with pine nuts, while a little grappa gives them a welcome bite. Called Fava of the Dead in Rome, they mark All Souls night. The dark, almost black color gives these innocent little coins a threatening edge. In the Rome of the Caesars, people believed fava beans held the souls of the dead.
This rich ice cream, adapted from one by Alice B. Toklas, is a sublime combination of honey, pistachios and roasted almonds, ingredients of the classic nougat candy made in the South of France.
The Lazy Front Porch Supper menu includes: Pickled Red Onions with Cilantro, Corn and Haricots Verts in Lime Shallot Butter, Heirloom Tomatoes with Bacon, Blue Cheese and Basil, Shellfish Watermelon Ceviche, Grilled Steaks with Red Chile Sauce, and Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream.
As clarinet soloist with more than a hundred orchestras—and as recitalist, chamber musician and innovative jazz artist—Richard Stoltzman has earned an international reputation.
Chunks of caramelized almonds look like burnished cobblestones paving the sweet cookie crust of this tart from the Emilia-Romagna region of northern Italy. There is a delightful play of textures here, a crisp but buttery crust, the crunch of toasted almonds, and the pleasing chewiness of their caramel coating. Soft scents of lemon and anise set this apart from many of the almond tarts made throughout Emilia-Romagna. Although deeply flavored, the tart is not overly rich, making it a good finale to meals of robust tastes and hearty dishes.
This cool dessert is silky-sweet ricotta flavored with espresso coffee and spices. The cheese is packed into a pie dish, chilled, and then unmolded onto a cake plate. Serve it the way they do at the hill-country trattoria on the Tuscan-Romagna border called Croce Daniele—cut into wedges and streaked with a warm espresso chocolate sauce.