P H O T O : A N D Y L Y O N S ; F O O D S T Y L IN G : J IL L L U S T

food

O C T O B E R

C O O K

Terrific tools and tips for people who love to cook

BY

RICHARD SWEARINGER

PRODUCED BY

NANCY BYAL

AND

JAN HAZARD

DETAILS

H IG H A N D

M I G H T Y ( G O O D )

A v e r t i c a l v e r s i o n o f p e a r s a l a a

t a k e s f r u it , c h e e s e , a n d n u t s

t o n e w h e i g h t s .

For four appetizer servings, toss two cups

of watercress, two tablespoons toasted

pecans, and two ounces crumbled blue cheese

with your favorite vinaigrette dressing. Core

four smooth-skinned pears from bottom,

keeping stem intact. Slice pears in four

horizontal slices; brush cut sides with lemon

juice. Reassemble pears with salad m

ix in

between. Drizzle with honey and serve.

BETTER HOMES AND GARDENS OCTOBER 2008

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