Silken lemon curd with a surprise layer of chocolate slathered between creamy tartness and buttery, crunchy flakiness. Any takers?
This tart, filled with roasted onions and blue cheese, is one of the finest recipes on site. None of us can ever get enough.
After tasting this richly spiced yet surprisingly nuanced recipe we asked them to try, someone suggested we change our name to “Leite’s Cauliflower.” Hmmm…
These exquisite duck breasts, accompanied by wrinkly roasted grapes and potato-bacon gratin, are from famed L.A. chef Suzanne Goin.