New:FOOD: Dessert on the BBQ

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FOOD: Dessert on the BBQ
         


            
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            Our summers are too nice to be indoors slaving over an oven. Once you've eaten, there's no reason to leave the patio to make dessert, says TORO Chef Steve Ricci. He shows us how to make a simple dessert of Grilled Figs with Brown Sugar and Vanilla Ice Cream, drizzled with 15-year-old balsamic vinegar.
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               Keywords:  <a href="/results?search_query=TORO">TORO</a> <a href="/results?search_query=Magazine">Magazine</a> <a href="/results?search_query=toromagazine.com">toromagazine.com</a> <a href="/results?search_query=Steve">Steve</a> <a href="/results?search_query=Ricci">Ricci</a> <a href="/results?search_query=food">food</a> <a href="/results?search_query=recipe">recipe</a>

               Added: November 20, 2008

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