Bosc pears are a good choice for this bistro-style dessert because they have a creamy texture that holds up well during cooking. This recipe serves 4 but can easily be halved. Serve them at room temperature or reheat them just before serving; either way, this dessert will shine. See note for serving suggestions. Recipe from … Continue Reading →
Courtesy Sara Moulton 2 cups 2 percent milk, divided 3 1/2-inch stick cinnamon, smashed using the side of a knife 1/2 vanilla bean, split lengthwise 10 whole cloves 1/2 teaspoon whole black peppercorns, coarsely crushed 1/2 teaspoon ground ginger 4 cardamom pods, crushed (or 1/2 teaspoon ground cardamom) Kosher salt 2 large eggs 1/4 cup … Continue Reading →
Adapted from “Bean by Bean” by Crescent Dragonwagon (Workman, 2012). Vegetable oil 3 medium red beets with greens 2 cups dried French green lentils (lentilles du Puy) 2 cloves garlic, peeled 1 bay leaf 1 cinnamon stick 8 cups vegetable stock, chicken stock or water 1 large red onion, thinly sliced 3/4 cup store-bought citrus … Continue Reading →