5 Ingredients or Fewer
Chinese Scallion Lamb
By Dorothy Lee
Spiced Apple-Cider Granita with Ginger Whipped Cream
By Eugene I. Cleary
A Rainbow of Grilled Peppers
If you can't get fresh oregano to sprinkle on the peppers, fresh basil or parsley is just fine.
Porcini Butter
Beurre composé, or compound butter—butter creamed with various flavorings—is a classic French accompaniment, used to top anything from broiled steak or fish to steamed vegetables. Compound butter can be frozen and a few slices cut off whenever the need arises.
Polenta Toasts with Goat Cheese and Fresh Thyme
Made with less water than is used for soft polenta, the firm polenta in this appetizer has a texture like that of dough. Make sure the work surface, rolling pin and cookie cutter are wet — otherwise, the polenta will stick.
Frosted Grapes
A pretty garnish for the Caramel-Coated Pumpkin Flan , these grapes could also dress up a platter of cheeses.
Sweet Shortcrust Pastry
This recipe is an accompaniment for Passion Fruit Tart.
This pastry is ideal for making custard and fruit tarts. It can be made in advance and will keep in the refrigerator for a week. It also freezes well. The recipe yields one 28 cm (10-inch) tart case or several smaller ones.
By Neil Perry
Beet Soup
During June through September, when the garden was most productive, Miss O'Keeffe would often walk with me to pick the vegetables she wanted for supper. She would consider what was ripe and what flavors would be pleasing,then supper would be served near six o'clock. Meals were generally prepared according to the following preferred schedule: breakfast at 7 a.m., the noon meal at 12 o'clock, and supper at 6 p.m. This schedule is one example of the patterns that suited the artist in her nineties.
By Margaret Wood