Simmer

It’s easy to grow lemon verbena in a pot inside or in the garden. The leaves themselves are bitter and unpleasant to eat, but when infused into cream, the sweet lemony flavor is a perfect pairing with white chocolate.

White chocolate and apricot complement each other perfectly. The addition of apricot brandy or Cointreau gives these truffles a special zip.

The pungent flavor of crystallized ginger blends perfectly with the richness of white chocolate. These truffles have a slightly granular texture, which adds to the pleasure of eating them.

Lime zest, cream of coconut, and white chocolate are blended together to create a scrumptious flavor in these truffles. Cream of coconut is sold in cans, and is available in the baking or specialty foods section of most supermarkets, or in large liquor stores. Be sure to stir the cream of coconut thoroughly before using.

Top-quality Scotch whisky, like Glenfiddich, is smooth and very tasty. When it’s combined with raisins and dark chocolate, the result is flavor heaven.

Making caramel is actually quite simple. To make this sweet elixir at home, you can use one of two methods: dry or wet. The dry method includes placing the sugar directly in the pan and heating it until the sugar turns into a liquid and darkens. This method requires constant stirring, or the sugar can go from just melted to burned in an instant. The wet method is safer for those new to caramel-making. Sugar is combined with a liquid (usually water) and heated until the sugar dissolves. The risk of this method is recrystallization, which occurs when undissolved crystals of sugar are reintroduced to the sugar syrup (usually in the form of stray sugar crystals that have adhered to the side of the pan or a stirring utensil). To avoid this, it is important not to stir the mixture once it is fully dissolved but rather to swirl it in the pan and brush down the sides of the pan with a wet pastry brush. The caramel sauce may be kept, refrigerated in an airtight container, up to 1 week. Let the sauce return to room temperature before using; it may be gently warmed over very low heat in a small saucepan.

Because this fish stock freezes well, you can double the recipe; use one batch, and freeze the second one for later use.

This fluffy cooked meringue makes the best pie topping. It is easiest to beat the mixture with an electric mixer fitted with the whisk attachment.

You can use the same technique to make candied lemon or orange peel. The technique for candied grapefruit peel is slightly different (as detailed below) because more pith—the bitter white layer between the outer peel and the flesh of citrus fruit—must be removed.

You can make this sauce up to 2 days ahead; press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate.

You can make any amount of simple syrup as long as you use equal parts sugar and water. If using additional flavorings, such as fresh basil, mint, or tarragon sprigs, or sliced ginger root, pounded lemongrass stalks, or citrus peel, add them to the prepared syrup, and let them steep while the syrup cools. Discard solid ingredients before using or storing the syrup.

Court bouillon, the vegetable and herb broth traditionally used for poaching fish, imparts subtle flavor to the fish as it cooks. The bouillon can be made 2 or 3 days ahead. If preparing the fish the same day, make the bouillon right in the poacher.

Be sure to make the pastry cream on the same day you plan to use it; otherwise, it has a tendency to become thin and runny.

You can ask your butcher to cut veal bones into small pieces for you.

If you plan to use the stock for a specific recipe, begin making it at least 12 hours ahead of time, and refrigerate for 8 hours so the fat has a chance to collect on top and can be removed.