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« STEAMED ARTICHOKES WITH TARRAGON SALSA VERDE | Main | ANCHO CHILE, PORK & BLACK BEAN CHILI WITH POACHED EGG & CRUMBLED ROQUEFORT »

Comments

Luisa

That looks and sounds simply amazing. I'm kind of in love with Everyday Food.

riya

looks scrumptious!

Shaun

Grant - As always, your results are always top notch. I have to vouch for the Suzanne Goin cherry tart, for it is the best I have ever had, and the almond ice cream is the dreamiest partner for it.

Shaun

Grant - As always, your results are top notch. I have to vouch for the Suzanne Goin cherry tart, for it is the best I have ever had, and the almond ice cream is the dreamiest partner for it.

susan

ooh beautiful tart! i just took my cherry almond tart out of the oven. :) yay for cherry season.

Ally

Hi Grant- just finished reading the new issue of Martha Stewart Living and she suggests pitting cherries with a metal pastry piping tip! Put it on your finger and push the pits out! I thought of you when I read it and currently have a bag of beautiful cherries awaiting this recipe for tonight. Can't wait!

Anne

This is gorgeous- I much perfer uncooked cherries and can't wait to try this. I agree that almonds and cherries are a match made in heaven;)

Abby

I "clipped" this on Martha's Web site! It was just so pretty. I'm glad to know it tasted great - sometimes my Martha recipes impress, but don't pass the taste test.

Iris

It sounds and looks great - and it's cherry time around here in the South of France too, so I would like to give it a try. Only question: what is a "bar cream cheese"? Would you give me an explanation which could help me to find a French equivalent, please?

Paul

Your method doesn't mention adding the toasted almonds to the crust although it's easy enough to assume we add them into the processor with the graham crackers - yes?

Shayne

Oh I am so made I wanted to make this this week and I forgot. It looks so good!

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