While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.
Join Andy Baraghani as he makes tuna salad with crispy chickpeas. Tuna salad deserves more than to be dolloped on dressed greens for lunch. Some pan-fried chickpeas and the crunch from endive improve things tremendously.
“My elementary school grapefruit, all grown up. I like the low notes of the red pepper flakes and rosemary against the sweet-tart citrus.” —Dawn Perry, senior food editor
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Join super friends Andy Baraghani and DeVonn Francis as they make two different salads: torn burrata and persimmon salad and langoustine and melon with herb salad. These may not be every night of the week salads, but everybody deserves to treat themselves now and then.