When tomatoes are this down-right, decadently delicious, I’m looking for ways to slip them into every kind of dish. One of my favorite recipes from Provence is the classic Tarte Pissaladiere, which typically focuses on caramelized onions. I thought it couldn’t hurt to slip a couple of slices of a Summer Gem or Japanese Truffle on top. And boy, was I right.
I decided that a party to launch the new home (url) for this blog was at least as important as those I’ve thrown for new books. And all of you would be invited to celebrate this beautiful, easy-to-navigate new spot. This post includes recipes for some of the dishes we might enjoy , all of which are in my books, too.
Following is a recipe (well, 2 actually) that put the spotlight on fresh chèvre and fresh thyme supported by a crisp, savory biscotti that stands in for a more mundane cracker.
These thin, extra-crispy onion rings make an addictive snack or side dish for grilled burgers.
