Inspired by an old 19th-century American recipe, these golden peaches or nectarines are stained crimson by port wine and served in an intense vanilla cream, drizzled with their ruby cooking syrup. Make two to three days ahead and keep chilled. Assemble at the picnic site.
Ingredients
Ingredients
Chard grows easily. How gratifying that it's cut-and-come-again. If you have a plot for chard, you learn to harvest a huge quantity and steam an enormous potful at once. Then you drain and cool the much-reduced clump of greens, squeeze out the water, and form softball-size balls. What a boon for the cook. You can freeze these balls individually in plastic wrap. They're then ready for soups or this very typical saut é. Always use most of the stems, cut into small hunks. Kale works just as well in this recipe.
If the test of a great dish is that you taste something new and delicious with each mouthful, then this northern Indian masterpiece is in the first ranks. It’s special occasion food there and it should be for us too.
Man, do I love Australia. First, my oldest daughter was conceived there on our honeymoon…and while we're on the subject, have I ever shared with you that we almost named her Sydney as a nod to her... um... point of origin? In the end, I chickened out, though —I thought that might be a little corny. Or awkward to explain. Or…nevermind.
These are still a holiday favorite and are even better the next day with leftover cold cranberries. Use your favorite type of sweet potato, or mix all varieties in a single dish.
Ever eat a tree? I know, I sound like Euell Gibbons. But really, you can eat the fresh growing tips of spruce or fir trees in any number of ways. My favorite is steeped in a simple syrup. The syrup smells like a pine forest, tastes a little citrusy — moreso if you add lemon juice — and adds a wonderful woodsy note to glazed pheasant, grouse or chicken.
The beauty and delight of this dish is that it is so fresh and clean — and it is a cinch to make. It’s important to make the pesto with the best ingredients then just toss in the hot cooked spaghetti to coat it and enjoy.
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.