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We love pine nuts and rosemary together (could anything be more evocative of rolling Tuscan hills?), but the idea of combining them in brittle form struck us as groundbreaking. Ms. T has you cloak the pine nuts in a buttery caramel, and while it’s still hot you stir in plenty of chopped rosemary, which then infuses the brittle with its perfume. A shower of crunchy sea salt is the finishing touch. A word of caution: be careful, or you may find yourself demolishing half the batch in one sitting, like we did! – A&M
Anything But Watered Down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.