This is considered a Sicilian version of classic lemon squares. You can find blood oranges in the market in the late fall months. The blood orange lends a beautiful orange-pink color to the curd, a...
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"Ratatouille, a regional vegetable stew from Provence, is summer incarnate to us. When Beth taught French cooking out of her minute apartment kitchen, the first menu was always ratatouille, a classic salad with vinaigrette, and apple tart. This stew tastes even better the day after it is made, so you might want to plan ahead. Serve hot sprinkled with crumbled goat cheese, at room temperature with lemon wedges and freshly grated Parmesan cheese, or cold drizzled with balsamic vinegar."
Filet Mignon with Herb-Butter Sauce and Mushrooms
"The 50 percent of Americans who think filet mignon is the best way to say “I love you” will fall in love with this Filet Mignon with Herb-Butter Sauce and Mushrooms. The pairing of the filet mignon, beef’s most tender steak, and flavorful herb butter and mushrooms make this special meal the perfect way to capture a moment in time in a way that only beef can."
SWEET TOOTH SATISFACTION
Three-Layer Carrot Cake
"Carrot cake is fairly ubiquitous, but this one is a bit above the rank and file. Peanut oil, common in the Deep South, is the shortening and makes for an exceptionally moist cake. The cocoa and the large amount of pecans—another crop of the region—give a greater depth of flavor and more texture too. It will look like there’s a huge amount of frosting, but all of it will be used. No one has ever complained to me that there’s too much frosting on their carrot cake. Like many cakes, this one seems to develop more flavor if made several hours, or a day, before serving."