I can’t think of many things that taste better than good pork fat, as in your own homemade lard. And because of that great taste, you don’t need huge amounts.
It takes very little work to make your own stock; mostly it is a matter of being at home for the several hours it takes to cook. A flavorful money saver that is practically fat- and salt-free, homemade stock can be frozen in small quantities and used as needed.
For some people, Nutella -- a smooth chocolate-hazelnut spread found in the peanut butter aisle in most supermarkets -- is a nostalgic childhood treat. But I didn’t taste it until college, when a friend who’d been living in Europe introduced me to it, so I may always think of it as a more sophisticated sweet. The stuff from the jar is pretty darn good, although the fabulous pastry chef Gale Gand taught me how to make it from scratch, and that’s now my favorite version. You can really taste the hazelnuts and feel some of their texture. I’ve been known to eat it with a spoon, as anyone else who’s honest will admit to doing. -Christie Matheson
Real lemonade is the lemonade that sends a shiver down your back when you take that first sip. It’s a perfect balance of sweet, tart and cool. This recipe is based on the idea of one medium lemon per person. Adjustments are easily made depending on your love of sweetness. We like to make a simple syrup and keep it in our fridges during the summer months as it dissolves immediately in cool drinks, but any sweetener can step in — stevia, agave or even a big scoop from the sugar bowl.
Think of this as a foundation to build into other cuisines. For instance, evoke Morocco by adding a little sweet paprika and cinnamon; head to India with the addition of more coriander and black pepper; and channel your inner Mexican by adding more chile and cumin.
Aioli is a delicious staple of Mediterranean cuisine and personifies the flavors and cooking style of the South of France. It has a heady taste of garlic that makes it a delicious dip or sauce for crunchy crudités or poached seafood.
Who knew making candied peel was so easy, and frankly satisfying! They are quite beautiful when finished and a great gift to bring to a favorite hostess, so make extra.
Cook to Cook: Rinsing the pot with cold water before pouring in the milk will save you some serious cleanup! The reserved liquid whey can go into soups, stews and curries, and be used to cook pasta and rice. It will keep refrigerated up to 3 days.
Ingredients
Gould farm in Monterey, Massachusetts, is a farm like many others in some respects —there are acres of organic gardens along both sides of the narrow road and cows that greet you with their kind stares. Up the hill there are pigs and chickens, and there is a dairy where Cheddar is cultured and aged before traveling to stores all over this part of the state. Poke your head into any door or walk through the garden beds and you will find staff and volunteers hard at work.