I absolutely cannot keep a plant alive. Not even the easy ones, like aloe, even though I really try. The only plant that survives my path of destruction is basil, which is really a yearly tale of resilience. Now it’s mid-August, and for those of us who don’t know how […]
Makes 2 quarts Easy recipe alert! Don’t be intimidated by the thought of making pickles, because these are seriously simple, and if you’re anything like us, you’ll make them over and over and over until the end of summer. You can reuse the pickling for your next few batches, but […]
Makes 1 1/2 cups sauce Ingredients 3 tablespoons white wine vinegar or cider vinegar 1/2 teaspoon cracked black peppercorns 3 tablespoons water, plus more as needed 3 egg yolks, lightly beaten 1 cup (2 sticks) unsalted butter, melted and kept warm 1/2 tablespoon fresh lemon juice, plus more as needed […]
Infusing flavorful liquids, such as oils and vinegars, boosts their overall flavor—making them powerful additions to any dish without affecting the nutritional content in a negative way. To make your own infused oils and vinegars, use any of the following methods: Heat the oil or vinegar very gently over low […]
Makes 6 to 8 servings
Makes 1 cup This is the most very basic mignonette to top fresh raw oysters, and you can add whatever flavors you love best to make it your own. Popular additions include minced chiles, freshly squeezed citrus juice, pomegranate seeds, cucumber, and minced herbs.
Makes about 3 cups This pickled carrot mix is shredded and prepared like a relish, for use on sandwiches, salads, and grain bowls, or as a filling for rice paper-wrapped summer rolls. Ingredients 1/2 cup rice wine vinegar 1/4 cup sugar 1 teaspoon salt 1 lb carrots, peeled and cut […]
Makes about 3 cups This relish will quickly become a refrigerator staple. Bright and acidic, this mixture of red onion and chiles is at home as flavorful garnish on tacos, but you’ll also love it mixed into the filling of deviled eggs, folded into a bright corn salad, or crushed […]
Serves 6 Polenta Ingredients 2 quarts water 2 tablespoons kosher salt 1/4 cup extra-virgin olive oil 8 oz (1 3/4 cups) cornmeal Ingredients 6 thick slices sopressata, sliced 1/4-inch thick (about 12 oz) 1/2 cup dry white wine vinegar Directions Bring the water to a simmer in a large saucepan […]
Makes 4 to 6 servings This updated take on the classic duck à l’orange is decadent enough for a special occasion, but simple enough for dinner any night. Though rich duck breast is the perfect accompaniment to the sweet and tangy citrus sauce, you can also pair it with sautéed […]
Makes 4 servings *The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural product, which comes from such an area, place, or country, which has a specific quality, goodwill, or […]
Makes 10 servings The sweet and savory bites of glazed turkey are just the upgrade Thanksgiving dinner needed! Simply omit the walnuts for a nut-free dish, and thicken the pan sauce with a corn starch slurry for a gluten-free option.