This Summer, I'm all about apricots. Normally I eat more plums than apricots, but after tasting the best apricot of my life, I can't stop eating them! The soft, sweet fruit is ideal for enjoying out of hand, but it's also wonderful in dessert preparations like this easy tart. It's a no-bake tart with a pistachio-shortbread crust and honey custard. Although this tart is simple to make, the custard needs time to set, so get started on it a couple of hours before you make it. Ready for the recipe? Here it is.
Earlier this week, I shared menu suggestions for a vegetarian Thanksgiving. Now, I've got one more idea for you: this wildly delicious mushroom and leek tart! It's a beautiful dish that's absolutely scrumptious. The crust is a quick homemade salt and pepper dough, while the filling is a savory mixture of sautéed mushrooms, leeks, thyme, and gruyère cheese. The ingredient list calls for chanterelles, but they were quite expensive at my local market, so I opted for regular button mushrooms. I served this tart to mushroom haters, and they loved it! To make it for Thanksgiving or any other Fall celebration, get the recipe here.
Come to think of it, these dresses have way too much drama for your mama. Well, that is unless your mama is anything like the always avant-garde Cate Blanchett, here in Alexander McQueen. Those who display Cate's experimental nature should bust it out and show it off. Dramatic shoulders, crazy asymmetry, heavy draping, feathers, folds, leather, bold silhouettes — let them be your best friends.
Warning: Dramatic dresses require confidence. Let Cate, and other red-carpet queens of 2008, be your guides.
Refrigerated pizza dough is a great item to always have on hand. You can make instant pies with leftovers or even use the dough to make an entirely different dish. This recipe takes pizza dough and turns it into a tart crust. The crust is filled with a mashed potato, leek, and cheese mixture before being baked in a hot oven. The final result is a tart that is quick, scrumptious, and filling. This dish would also make a delicious addition to an informal brunch. To check out the vegetarian recipe from MyRecipes.com, please read more
Reese Witherspoon ditched her usually classic ensembles for something a bit more multifaceted, and I'm proud of her for expanding her horizons. While out and about with boyfriend Jake, the actress wore an airy black jersey dress, a cropped red cardigan, and accessorized with studded Tod's sandals and a woven Bottega bag. It seems more and more actresses are bringing the fedora back. Since it took a long, much-needed break, a comeback was in order.
Ami Ami carries merchandise from designers you love (Phillip Lim, Alisha Levine, J Brand, Tart, Anlo, etc.) but it's not so overstocked that you feel overwhelmed. My favorite sections are dresses (hot), cashmere (cozy), and sale (!). Now it's your turn to find your favorites. Just be sure you have extra cash to burn because prices are steep.
Given the warm LA climate, it's not surprising TART stuck to what they do best: easy, breezy, micro-modal dresses. There were oodles of flowy dresses, long and short. Prints, like exploding dots and feathers, were introduced and much appreciated.
I took note of bandeau-style bikini tops paired with high-waisted genie pants, racerback mini dresses, turtleneck frocks, and details like Grecian ruching and braiding. Most dresses came with deep V-neck bodices, halters or one-shoulders. Think Jerry Hall with a modern twist.
Though the body-hugging material used in TART clothing is not forgiving, this collection is ideal for a girl who spends much time in the sea and surf because it's light and airy.
To read my exclusive interview with the designer and owners of TART and to see the rest of the collection, read more
The magazine Cook's Country recently hosted a recipe contest where their readers sent in their old-school family recipes. The winner, a crafty "Peach Puzzle" looked delicious, but didn't really catch my fancy until I read the recipe. The whole thing is prepared like an upside-down cake - with an empty ramekin placed in the middle - and when flipped over the ramekin is surprisingly full of a sweet liquid treat! It's wonderfully old-fashioned, absolutely tasty, and I actually couldn't wait to tell everyone how it was made. If you're curious yourself, then check out the recipe now, read more