Cooking class in Tuscany

Sour Cherry Cake

My aunt made this every summer when sour cherries came into season. She lined a springform pan with ladyfingers dipped in milk and rum, filled it with a cream cheese and sour cherry mixture set with gelatin, and topped it with whipped cream. It went …

Grilled Beet and Arugula Salad

I grilled beets for the first time at a summer cookout where the host wrapped them in foil with olive oil and set them on the grate next to the burgers. Forty-five minutes later, the beets were tender, sweet, and smoky. Peeled, sliced, and tossed …

Heirloom Tomato Crostini

Why ricotta on a crostini instead of goat cheese or mozzarella? Because ricotta mixed with fresh herbs spreads like a cloud and does not fight the tomato for attention. It sits underneath, creamy and mild, and lets a good heirloom tomato be the loudest thing …