This was my first time preparing tapioca pudding. This recipe is from Heidi Swanson’s book, Super Natural Every Day. She recommends a light touch with the honey and rose water, and garnishing with chopped toasted pistachios or sliced fresh raspberries.
I’ve been experimenting with different types of marmalades and jams—practically any fruit may be used to make some form of spread. This recipe comes from Elizabeth Field’s book Marmalade: Sweet and Savory Spreads for a Sophisticated Taste.
GC introduced me to serving figs with burrata. For this dish, simply tear ripe figs in half and arrange on a platter around large pieces of burrata. Sprinkle with crispy rosemary (fresh rosemary that has been sautéed with olive oil over medium heat until crisp and then patted dry with a paper towel), season with salt and pepper, and drizzle with olive oil. Serve with fresh bread and a nice bottle of wine.