Here, we reduce sugar and vinegar with apple cores, for delicious, intensely-concentrated essence of fall.
Gather up lobster shells and head to the stove for a simple and luxurious lesson in stock making. The briny essence of the sea that is captured in those shells is yours with a few simple steps.
Garnish each bowl with a shrimp, a drizzle of Pernod if desired, and a piece of fennel frond.
This is a bowl brimming with the fresh clear tastes of Spring.
Serve warm or at room temperature, as a side dish or an appetizer with bread or pita.