Recipe from 2009 NY Times(no luck with their search engine) for tomato tart. The crust is made with semolina and it is flavored with herbs de provence. It is delicious(though I have modified it).Please help-it has become a summer staple!
Cooking with a dull knife is not only a challenge, it can be dangerous. Dull knives are likely to slip while slicing vegetables and can easily cut you. Here’s a quick and easy way to straighten out that blade.