I adored Tucci’s fruit tarts, so he shared this recipe with me one morning as we were leaving Annecy and I was already pining for my tarts.
When it comes to one of the more ubiquitous portmanteaus in cocktails— frosé, aka frozen rosé—summertime is the right time to break out the blender.
Honey-roasted peanuts are one of my secret addictions. They’re just salty-sweet enough and have an irresistible crunch. I’ve started using them in everything from salads to chocolate desserts. Consider this pie. I mean, how could you not notice my obsession when you see 2 cups of peanuts piled on top of a chocolate ganache?
This is for those times you urgently need a brownie, but don’t want to make – or, rather, can’t justify making – a whole batch.
Summer is the time for grilling and peaches! This easy dessert is great with a dry pink sparkling rose, such as an inexpensive Segura Viudas.