The holidays will be here before you know it. How about trying a pie this year that’s a little out of the ordinary? Quince and apples marry beautifully here, and you’ll bake this one off in your cast-iron skillet.
Think of this as the Italian version of bourbon peaches, only prettier because grappa is clear and won’t muddy the blush and golden color of the fruit.
I first tasted this sweet, garnet-hued jam as part of a cheese antipasto at Osteria Morini, in Washington, D.C., with extra-aged Parmigiano-Reggiano, Pecorino Toscano, and pungent Gorgonzola. I’m grateful to executive sous chef Ben Pflaumer for sharing the recipe. Tropea is an ultra-sweet red onion. If you’re a gardener, you can grow your own. Otherwise, […]
Yes, you could enjoy these cookies on their own with a cup of tea or a glass of red wine. And you could make this creamy, decadent sorbet on its own for a summer gathering or even a winter dinner party. But, at least once, try these two as we designed them: as sandwich cookies, […]
There’s nothing better than eating a perfectly ripe peach, hunched over the kitchen sink, with the juices dripping down your arms. But let’s face it, that perfect peach moment is hard to achieve, even during the height of summer. This recipe makes perfect peaches truly heavenly and the ones that are less so, close to […]