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Appears in
#96
A Platter of Figs and Other Recipes
By
David Tanis
Published
2008
About
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Recipes
Contents
Menu Thirteen: Feeling Italian, Part II
Steamed Fennel with Red Pepper Oil
Roasted Quail with Grilled Radicchio and Creamy Polenta
Italian Plum Cake
Menu Fourteen: In Catalonia
Tomato Bread
Fish Soup with Mussels and Chorizo
Goat Cheese with Honey
Menu Fifteen: The Bean Soup Lunch
Salumi and Olives
Zuppa di Fagioli with Rosemary Oil
Pears and Parmigiano
Almond Biscotti
Menu Sixteen: Another Early Autumn
Roasted Pepper Salad
Double Duck Breast with Baked Figs and Duck Liver Toasts
Panna Cotta
