These dainty little tarts are as easy to make as they are beautiful. These diminutive desserts are perfect vessels for sliced fresh fruit, a guilty shot of ganache, pastry cream or canned pie filling. They’ll easily accommodate instant pudding (just use a little less milk when making it) or a dollop of ice cream.
Revenge, patient people tell us, is a dish best served cold. I feel the same way about soup, at least at this time of year. When it gets hot, there are few things that will whet a flagging appetite like a sip of cold soup.
DALLAS — When Angie Webb looks at the moon, she sees much more than an orb in a starlit sky, more than a silver circle at dusk or a cream-colored disc at dawn.
Summertime is full of hazards — from bee stings to muscle cramps to motion sickness.
It’s hard to believe that not everyone is a beet lover, but there are skeptics out there. And those are the very folks who should be buying fresh beets in their beautiful shades of red and gold and trying them out roasted and in salads. The freshly grown beets bear no resemblance to the canned purple slices in the grocery store, and once you make the switch, there’s no turning back.