Honey-Sweetened Mascarpone with Berries and Pistachios
Dahlia Narvaez adored the deliciously rich mascarpone cheese she ate in Umbria. "It's such a great backdrop for all the different honeys made in Italy," she says. She made this dish with delicate Umbrian wildflower honey but says stronger honeys like chestnut would also be terrific. More Amazing Honey Recipes
March 2009
