Last week the New York Times printed a recipe in their food section for a spring vegetable-inspired version of puttanesca. While the recipe sounded pretty good to me, the fresh, seasonal ingredients s ...

Pastry Shell (makes two tart shells) 2 1/2 cups all-purpose flour 1/2 tsp kosher salt 2 sticks cold unsalted butter, cubed 1 egg yolk 1/2 cup heavy cream Combine flour and salt in the Cuisinart bow ...