An excellent wine for this recipe is an acidic sauvignon blanc. It marries well with the simple ingredients, resulting in a flavorful syrup that can be a wonderful addition to a cocktail.
This is sort of a simplified version of pasta con le sarde, a Sicilian dish that blends fennel and sardines with a flurry of other pantry ingredients, spinning any old tin of sardines into a pasta that would be worth traveling for.
Packing a massive amount of umami, anchovies have some pretty big star power straight out of the can. But when they’re suspended in butter—all the better with a smattering of fresh herbs and garlic—the sky’s the limit.
These green and red studded biscotti are a holiday tradition at my house.
HIghlighting our regional bounty
The plant-centric stuffed pasta dish Stern has shared with us will take a bit of time, but is absolutely worth it.
A very hearty, wintertime recipe that incorporates wild boar with chocolate
This recipe highlights the beautiful honey produced at Camp Joy and thyme planted to keep the bees happy, and incorporates goat cheese in honor of Camp Joy’s generous ruminants
I’ve taught Ayurvedic cooking classes for 20 years and every time we make this stew, it stops the show.
Salt highlights the rich oils found in lemon peel in this recipe for preserved lemons.
1 cup warm water (about 110° F)1 package dry active yeast¼ cup olive oil, plus more for serving if desired3 cups unbleached, …
Lemon curd is sweet, yes, but it’s so many other flavors as well: tart, piquant and buttery all at once.
