Last Summer I was seduced by Gourmet's strawberry pie, and this year the magazine enticed me with a strawberry mascarpone tart with port glaze. This scrumptious dessert is surprisingly easy to put together — especially if you make the dough (like I did) in a food processor. Although I ended up purchasing a new pan, the delightful combination of crisp buttery crust, smooth creamy filling, plump juicy berries, and thick rich sauce was worth it. The completed tart is light and only slightly sweet, making it the perfect finish to a Mother's Day celebration. If you're traveling, make each element of the tart at home and assemble upon arrival at your destination. To look at the divine recipe, read more
Recently I went to an event with a buffet. From classic shrimp cocktail to lamb skewers with tzatziki, all of the usual suspects were present. Then, there was this mysterious casserole dish. The bottom resembles potato gratin, while the top looks like Caesar salad. I love both of these dishes by themselves, but was unsure how they would taste together. Not hungry, I didn't end up trying it. If you were at the party, would you taste it?
