Do you grill fruit? Marcella Hazan, that goddess Italian, introduced me to the concept. Half an apricot, peach, or nectarine, a teaspoon of sugar--charred skin, sweet stone fruit.
Wait--stone fruit gone off or just gone, grab a banana. You heard me! The embers are dying, or the grill is still hot, throw a banana (unpeeled) on. Turn once, after a few minutes, and don't panic if the skin is dark brown. Remove from heat, nip at the tips and peel, slice lengthwise, shower a smattering of brown sugar, garnish with a dollop of crema mexicana, or creme fraiche or sour cream and you are now officially in grilled dessert heaven.
Eating all the cheese . . . - Last weekend, I hosted a dinner party for some of my husband's friends and work colleagues. It turned out to be smaller than I originally thought (6 adu...
4 days ago