It may be retro of me, but I love tomato aspic. The problem? There's only one of me :) Can anyone suggest a small yield recipe or a way to cut a larger one down? There is actually canned aspic, but really...I'd rather not.
You deserve a cookie.
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better -- including recipes, how-tos, and exclusives and great gift ideas from Provisions, our kitchen and home shop.