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Newsletters > June 23, 2010
the mix WEEKLY EDIBLE IDEAS FROM TASTEBOOK
Summer is officially here! Kick back and relax—enjoy one more week of our free shipping sale, now through June 29th. * Eat lite these hot summer nights; garden herbs, berries, summer squash and tomatoes are the stars of the table. * Bake a peach pie for someone just because. Or, yes, homemade bread. You've got the time. After all, it's summer.
SUMMER FEVER SALE FREE SHIPPING! * ONE MORE WEEK SALE ENDS JUNE 29
Just Grab & Go! Select any TasteBook and personalize it for your upcoming summer celebrations. Shop now through June 29!
coupon code: FREESHIP
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What are you looking for? june 23, 2010

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*****
Source : Bon Appétit
Almond, Apricot, and Cream Cheese Crostata
½ (7-ounce) log almond paste
3½ tablespoons sugar, divided
3 ounces cream cheese, cut into ½-inch cubes
1 large egg yolk
1 teaspoon vanilla extract
1 refrigerated pie crust (half of 15-ounce package), room temperature
5 to 6 large apricots, quartered, pitted
¼ cup apricot jam, heated
3 crushed amaretti cookies (Italian macaroons)
View full recipe on Epicurious View all "apricot" recipes
this week's searches
freshly picked
1. basil
2. blueberries
3. cherries
4. corn
5. green beans
6. peaches
7. plums
8. raspberries
9. summer squash
10. tomatoes
this week's recipes
market-to-table
1. Grilled Bread With Zucchini, Ricotta, and Basil
2. Tomato-Watermelon Salad with Feta and Toasted Almonds
3. Cucumber Soup
4. Heirloom Tomato Tart
5. Five-Herb Ice Milk
6. Grilled Shrimp Salad with Corn and Avocado
7. Almond-Apricot Chicken with Mint Pesto
8. Grilled Pork Chops with Tomato Peach Relish
9. Plum Berry Crisp
10. Honey Caramel Peach Pie
this week's TasteBooks
50 recipes starting at $29.95
Hardcover / Easy Open Binder
Just preview & personalize it!
Favorite Summer Desserts (50)
The Best of the
Farmer's Market (50)
Summertime Sweets (50)
cookbooks RANDOM HOUSE
The River Cottage Bread Handbook
by Daniel Stevens
Published by
TEN SPEED PRESS
The River Cottage farm, established by British food
personality Hugh Fearnley-Whittingstall to promote
high-quality, local, and sustainable food, has
inspired a television series, restaurants and classes,
and a hit series of books. In this new addition to the
award-winning collection, River Cottage baking
instructor Daniel Stevens shares his irrepressible
enthusiasm and knowledge to help you bake better
bread. From familiar classics such as ciabatta and
pizza dough, to new challenges like potato bread,
rye loaves, tortillas, naan, croissants, doughnuts,
and bagels, each easy-to-follow recipe is
accompanied by full-color, step-by-step photos.
There's even an in-depth chapter on building your
own backyard wood-fired oven.

TRY THESE RECIPES

Brioche
Hot Cross Buns
Scones

SAMPLE RECIPES
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