From Barbara Karklins: "This is actually is the second batch, my friends loved and it was a huge hit with my 13 year old grandson!"
Barbara Karklins sent in this pretty tomato tart.
"Cooking my way through your book...loved this. I served it on quinoa, looking forward to leftovers!"
"Yummy! Served with Ben And Jerry’s I used 1 Granny Smith, 3 honeycrisp & 1 gala apple."
Laurel Spahn writes: Our 17-yr-old once hit 9 hot-dog stands in 5 days in NYC when he was 9. He loves hot dogs. At marching-band-camp this past August, he had been a vegetarian for about a month. It was hot-dog-lunch day. We wondered what he would do. He went for the PB&J option. We peeled, shaped, and boiled carrots just like you said and ate them in solidarity with him on Labor Day. We thought they were pretty good, and better than the so-called not dogs they sell in grocery stores. Yuck. Thank you for this recipe. It's a keeper.
From my niece Laila Eskin: It was fantastic! I made it for my busy Anesthesiology Resident girlfriend and it made her 90+ hour work week a little sweeter. I'm a huge fan because it's the best chocolate pie I've ever tasted!
BBQ guru Craig Meathead Goldwyn is wood roasting my lemon pizza! Check it out here.
From Mr. Meathead himself: We often make your recipes, and the rarely disappoint. But the Smoky Lemon
Pizza is pure genius.
Message from reader Patty Eggan: My daughter got engaged a couple days ago. HUGE DEAL. Hubby and I drove into city to see them since engagement was out of town. I had clipped your Strawberry Fool recipe from a week or two ago. Decided to put in mason jars and added a graham crust. So perfect. I love, love your column and was thrilled I was able to use your recipe for such an occasion as this. Thank you!
So cute, right?!
Reader Judy Thompson writes: Just to let you know that I made the mushroom tart today. It truly is luscious! It is a bit expensive and a lot of work (I like to cut up the mushrooms by hand), but definitely worth it.
I love the crust. I made it, refrigerated it, rolled it out, then put it into a tart pan, and froze it. I did also use pie weights to make sure the crust didn't shrink much. I didn't have corn flour so I pulsed corn meal in my Cuisinart for a bit, and it worked fine. The crust was so crispy/crunchy that I am sure I will use the crust recipe for other tart recipes. NO SOGGINESS at all.
Thanks for sharing the recipe.
Carbery made apricot raspberry pie -- with a lovely lattice -- on vacation, no less. Way to go.
In summer, Rita drags her couch outside to hold court -- and brownies. Nice!