Mushroom pâtés of old were tasty but chunky affairs. This silky and luxurious version, inspired by a recipe in Gourmet, is impressive, especially on a buffet table.
Toss in a serving bowl with the lemon juice, top with the zest.
This is a bowl brimming with the fresh clear tastes of Spring.
Fresh and bright tasting these beans contrast with the deeper, richer tastes of the mushrooms and timbale.
Summer is the season for low-alcohol drinks, from session beers to spritzes. Talia Baiocchi tells Melissa Clark about how some of these drinks, long popular in Europe, are making their way to the U.S.
“I applied the theory of the drumstick and weight and balance, and that's why we have such a variety of [rolling] pins.” Vic Firth
“I applied the theory of the drumstick and weight and balance, and that's why we have such a variety of [rolling] pins.”