Fromage blanc has lately been acquiring fans at restaurants across the country, ... smooth product with infinite uses — the most common in France being topped with fruit or jam for dessert.

In a food processor, pulse the fruit with the sweetened condensed milk, vanilla and a generous pinch of salt until the fruit is finely chopped. Puree until smooth, 2 to 3 minutes; scrape down the ...

1/2 cup fromage blanc or fresh ricotta. ... The crisp fruit and round, intense flavors of a medium-bodied Alsace Pinot Gris should meld beautifully with this smoky, rustic tart.

Cut the butter into 1-tablespoon pieces. Continue on low speed while adding the butter, a tablespoon at a time, for about 1 minute. Stop the mixer and scrape down the sides of the bowl with a ...

Cut the oranges into the supremes, place the supremes in a bowl, and reserve the juice. Combine half of the orange juice with the cornstarch and whisk together to make a slurry. In a small pot ...

Step 3. Heat ¼ cup extra-virgin olive oil in a large skillet over medium-high. Arrange leek in a single layer in skillet and cook, undisturbed, until starting to turn deep golden brown underneath ...