This pesto may be tossed with spaghetti, maccheroni, linguine, or the classic Ligurian pastas, trofie or trenette.
These keep in their marinade for about two weeks in the refrigerator, but are best within a couple of hours of pickling.
You will love what happens to radishes and carrots in this pickle -- one turns a sheer sunset pink while the other practically pulsates orange. Chinese pickles are a cook's great cheat. In an elaborate Chinese menu, they save you from having to pull off time-consuming appetizers while they tune up palates for what's to come. Although these pickles are Chinese in origin, they happily pair up with a burger, a bowl of beans, or a plate of grilled chicken.
Everyone in the South seems to love cheese straws - the thin, crisp pastry sticks with the tang of cayenne and sharp cheddar - and they are always served at cocktail parties and church socials alike. They are almost mandatory at weddings: I remember receptions where the only fare was a silver compote of cheese straws, another of mints, and the wedding cake. Usually cheese-straw dough is piped from a cookie press and snipped into short lengths. Miss Lewis uses the simple technique of rolling out the dough and slicing off the “straws.” Cheese straws improve as the flavors mellow, so make them a day before serving, if possible. A tin of cheese straws makes an excellent hostess gift.
Anything you do with this broth will make you proud. Sip it by the cup for a lift; simmer it into soups, stews, pilafs, curries and sauces.
This after-dinner drink is like a little ray of boozy citrus sunshine at the end of a heavy meal and should be served very cold, in little shot glasses.
Canned tomatoes add flavor and cut overall cooking time.
Use leaves from oak, fig, cherry trees or grapevines for their tannins, ensuring a crisp pickle.