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.
Slices of cool fresh peaches are served in wineglasses with a nectar-like wine syrup and surprisingly concentrated flavors. This is one of the more intriguing fruit desserts you’ll taste, and there’s nothing to it merely peaches, sugar, wine and an interesting technique. Some country people still use this old trick for making decent fruit taste better and superb fruit luscious. Macerating sliced peaches with sugar permeates them with sweetness and concentrates their flavors while drawing out their juices and turning them into a nectar-like syrup. Then, marinating the fruit in wine releases still more tastes, because certain flavors are soluble only in alcohol. Farmers may not have known the science of this technique, but they knew a day of steeping in sugar and wine in a cool cellar gave the family splendid fruit for after supper.
We're always game for a good ceremonial burning.
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.