Instructions: Whisk oil, lemon juice and zest in small bowl to combine. Set aside. Lay prosciutto on work surface. Spread cheese evenly over prosciutto. Arrange fruit over the cheese, dividing and ...

1. Remove the stems from the figs, then cut the figs into quarters. Place in a 9-by-12-inch glass baking dish. Combine the port wine, balsamic vinegar, brown sugar, rosemary, shallots and salt. Pour ...

For the past two weeks, our local grocery store has featured large displays of cantaloupe melons from Guatemala. Tony mentioned them to me several times before I pointed out that we still had a ...

The culinary personality’s quick Italian sandwich recipe calls for a short list of items including sliced fontina cheese, rustic white bread, baby spinach or arugula leaves, paper-thin slices of ...

In a small saucepan, combine the figs, wine, port, balsamic vinegar and honey and bring to a boil. Reduce the heat to moderate and simmer until the liquid is absorbed and the figs are tender, 15 ...

The backbone of this tasty dish is the salty-sweet richness of the prosciutto. Its buttery texture pairs beautifully with the perkiness of the arugula and honeyed personality of pears. David ...

The simplicity of this appetizer belies its explosion of sweet-salty flavor. 'Tis the season for sweet juicy pears, and I like nothing better than to pair them with something salty. They are a natural ...