Easy made ahead, this dish is good at room temperature or reheated.
Cook to Cook: Fresh bay leaves are a beast unto themselves, with little connection to their dried counterparts. Seek them out. They freeze brilliantly, show up sporadically in markets and for gardeners, they grow easily in a pot.
When you hit the jackpot with a big bunch, pack them around a butterflied chicken, chill it overnight and then roast the bird in the bay leaves. Dreamy.
1. In a 6-quart pot with a tight-fitting cover, combine the broth, carrots, garlic, and the bay leaves. Bring to a simmer, cover, reduce heat and cook 8 to 10 minutes, or until the carrots are tender.
3. Squeeze the juice of one lemon into the pot and serve the stew with drizzles of olive oil and grated Parmigiano.
From The Splendid Table's How To Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift. © 2008, Clarkson Potter
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.