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Appears in
#96
A Platter of Figs and Other Recipes
By
David Tanis
Published
2008
About
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Recipes
Contents
Menu Seven: Too Darned Hot, Alors!
Provençal Toasts
Melon and Figs with Prosciutto and Mint
Deconstructed Salade Niçoise
Lavender Honey Ice Cream
Menu Eight: Slightly All-American
Sliced Tomatoes with Sea Salt
Grilled Chicken Breasts
Corn, Squash, and Beans with Jalapeño Butter
Blueberry-Blackberry Crumble
Menu Nine: Yellow Hunger
Shaved Summer Squash with Squash Blossoms
Grilled Halibut with Indian Spices and Yellow Tomatoes
Peaches in Wine
Menu Ten: Feeling Italian, Part I
Cherry Tomato Crostini with Ricotta
Roast Pork Loin Porchetta-Style
Fresh Shell Beans with Sage and Garlic
Nectarine and Raspberry Macedonia
