Last night I set to work on poaching a quince, peeling and slicing eight Granny Smith apples, delicately rolling out pastry dough, and reducing quince poaching liquid to a stickily delicious glaze for an apple tart. 702 more words
Remember ratatouille? No, not the movie starring the mouse, but the classic late-season dish from the south of France.
Ratatouille seems to have slipped from the fashionable food radar, but this heady version will convince you that it’s the perfect dish to make right now. 495 more words