Crusty with grilled bits of onion, garlic and lemon zest, these chops were my first experience with goat in Italy.
Give an American classic an upgrade. This recipe for onion dip was born of Lynne's first lonely weeks living in Brussels back in the '80s.
This is good warm and cool and keeps in the refrigerator for a day or two.
Making fromage fort is the ultimate way of using your leftover cheese.
This basic approach will accommodate just about any combination of root vegetables and/or potatoes, including parsnips, carrots, parsley root, and celery root. More strongly flavored vegetables such as rutabagas or turnips are best in combination with sweeter ones like parsnips.
This is a wonderful dinner party dish, because it takes so little work for such a dramatic effect. It is also delicious cold.
Start playing the Sam Cooke piece that Tom Moon recommends as people are midway through the peaches. They're a nice sensual segue into slow dance or just quiet murmurs. From the point of view of you, the cook, there's no cooking, just assemble, refrigerate and let it happen.
Serve the pork and green beans with a medium-bodied red wine, like a luscious Italian Ripasso di Valpolicella by Tommasi, Masi or St. Stefano, or a Chianti Classico. Make dynamite sandwiches by thin-slicing any leftover tenderloin.