I have to make this every year when fresh figs appear. If you have a blowtorch, it takes all of 30 seconds, looks really cool, and tastes great. Also delicious served over vanilla ice cream. Cut the figs in half …
Read MoreAlmost Vegetarian has a fun thread going right now about Dinner For One. I have a great affinity for those secret favorites, the ones you would probably never serve to company but can be so satisfying when you have no …
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You've got your tender biscuit people and your flaky biscuit people. I'm most definitely a flaky guy. Wait a minute, that doesn't sound right. Anyhow, there was an unbelievable biscuit recipe in the May 2007 issue …
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I don’t think anyone needs a recipe for these, just use your best olive oil for the caprese and your best balsamic and parmesan for the zucchini and tofu. I really need plain white plates for these to look right. …
Read MoreThis sounds fancy but is actually a slam dunk to make, especially if you use a packaged spice mixture. The combination of sweet, pungent and spicy is pretty addictive. You could serve it as an appetizer or as part of a …
Read MoreI've made ricotta and yogurt cheese a few times at home, but I've never tried to do anything that involved (vegetable) rennet before. I had read that mozzarella was fairly tractable, so I figured I'd give it a shot. …
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