Peaches are prime right now and make lovely desserts. Clafoutis is a rustic French dessert made with stone fruit…fruit with pits. Cherries and apricots are traditional but just about any fruit will work in this custardy pancake concoction. Mark Bittmen of the New York Times makes clafouti with mandarin oranges. Could be interesting. Chef Keith Snow makes ...
Ragu is from the French word ragoûter, to revive or stimulate the appetite. Essentially, ragu is a meat stew that starts with a mirepoix or soffritto. The Spanish and the French add fish or shellfish and beans to the mix for a more rounded and robust stew. The Italians more commonly stew the meat in a soffritto and ...
Drying tomatoes in the dessert sun is super economical and far more comfortable than turning on the oven in the kitchen when it’s 108° F. outside. The process is simple and safe…the results are as good as store-bought and you know who, in what, and where they came from. Sun-dried fruits and vegetables are intensely ...
Start with a little homemade herbed-chicken stock, bring to a lively simmer, toss in some cooked noodles, add tarragon, capers, fresh basil, and finish it with chunks from the tail-end of a salmon fillet and a glob of homemade creme fraiche. Add salt and freshly ground black pepper and a dash of chili sauce for sparkle. It’s just ...
Quick and easy rustic tomato pasta sauce with anchovies, olives and capers direct from Naples. ...