Summer wouldn’t be the same without this rich, creamy ice cream bursting with fresh antioxidant blueberries and just a hint of lemon.
Rustic Cherry Tart
Apr 26, 2005 by
Almonds and cherries, a welcome match, come together in a rich, fragrant almond cream checkered with row upon row of wine-purple fruit atop crisp puff pastry.
Pan Roasted Halibut Fillets and Cheeks
Apr 06, 2005 by
Halibut with English peas, snap peas, pea shoots, green garlic, fava beans, and morel mushrooms. Uh, hello spring!
- Quick Glance
- 1 H, 5 M
- 1 H, 5 M
- 0
Almond Cake with Strawberry-Rhubarb Compote
Apr 19, 2004 by
A gorgeous dessert, this almond cake has a rich, buttery flavor and toasted almond topping. Serve with strawberry-rhubarb compote or seasonal fruit.
Stuffed Zucchini Flowers
Feb 19, 2004 by
This appetizer is a favorites all over Italy. Zucchini blossoms are stuffed with ricotta cheese, seasoned with basil and lemon, batter-dipped, and then fried.
Chocolate Fondue
Apr 27, 2003 by
A steadfast classic, chocolate fondue just doesn’t let you down when you crave a silken, simple dessert to share. And with dippers galore, it could never be boring. Never.
- Quick Glance
- 15 M
- 15 M
- 1
Popovers with Strawberry Butter
Apr 15, 2003 by
Light, airy, and oh-so-eggy, each popover rises to extreme heights, thanks to this recipe from Neiman Marcus. Serve these in place of bread for a special treat.
Spring Pea Soup with Chive Oil and Crème Fraîche
Apr 02, 2003 by
Bright-green, this pureed soup is filled with peas, shallots, celery, and pancetta bits. On top is a squiggle of white-pepper cream and chive oil.
Marinated Raw Fennel Salad with Radishes, Carrot, and Spring Greens
Oct 04, 2000 by
Thin slices of anise- or licorice-flavored fennel are tossed with lettuce, radish, carrot, and red onion and topped with toasted fennel seed vinaigrette.