Recipe Page Update
I have some beautiful globe artichokes in my fridge. All I want to do is steam them up and sit around decadently dredging them in butter, leaf by leaf. Sadly, artichokes must wait. But in the meantime, I figured I'd mention that I've posted a recipe page update. I'm going back and filling in some favorite recipes that I haven't made in a while.
SPICY CARROT MUFFINS
SPICED CHICKEN WITH COUSCOUS PILAF
FETTUCINE AND TOFU WITH PEANUT SAUCE
TOMATO POLENTA-AND-GOAT CHEESE TART
SPICY CARROT MUFFINS
SPICED CHICKEN WITH COUSCOUS PILAF
FETTUCINE AND TOFU WITH PEANUT SAUCE
TOMATO POLENTA-AND-GOAT CHEESE TART
Nicole--
I often print out your recipes to try. We must have similar tastes (with the exception of your love of tofu!). Should you serve the polenta/chevre tart warm or is it also nice at room temperature?
Kris (of Jd and Kris)
I think I actually like the tart at room temperature even better than warm.