Nothing screams spring like asparagus and eggs. Asparagus is the early riser and eggs are the perennial symbol of new life and beginnings.
It’s time for Galettes des Rois. A French cake that celebrates the holiday of Epiphany, the day when the Three Kings visited the baby Jesus.
Pasta in a dessert tart? Yes, of course. What is pasta after all? Just wheat. I’ve turned this one inside out, and so can you.
Brunch, lunch or party finger food, puff pastry is your friend. Its rich, “1000” leaves of butter laminated dough make anything you encase within it shine. Like mushrooms in a béchamel sauce for example.
Soufflé-like in its lightness and texture, but not soufflé-ish at all in its technique or shelf life, this Savory Baked Ricotta is a show-stopper for brunch, lunch or dinner.