Vinegar is a relationship between sugar, water, and time. The world is full of wonderful microbes that require just a nudge to begin fermenting a fine batch of your own sour brew. Begin with purified bottled water that is free of chlorine and fluorides. Most tap water is treated to sterilize it, but that also …
The lamb chops in this recipe—adapted from one by the legendary Italian cookbook author Marcella Hazan—should be cooked only briefly, to a still-vibrant, warm pink. If cooked for too long, the meat loses its juice and turns an unappetizing gray. Find this recipe in our cookbook, SAVEUR: Italian Comfort Food Equipment Calabrian Lamb Chops with …
Calabrian Lamb Chops with Tomatoes, Peppers, and Olives Recipe Read More »
Toasty, day-old country bread gets a second act in this sweet and garlicky Italian salad. Panzanella embodied the “waste not, need not” lifestyle of Tuscan villagers and originally featured onions before the 20th century. Nowadays, sweet, ripe summer tomatoes take center stage. The simple ingredients of this dish benefit from finding peak-season produce. Serve alongside …
Summer Panzanella Recipe Bread and Tomato Salad) Read More »
This campfire favorite is a spectacular way to show how tasty (and easy to cook) mussels are. Prince Edward Island is blessed with a thriving cultured-mussel fishery. Since this particular shellfish travels so well, about 99 percent of them head off-island, some no doubt to a store near you. Guests at the Inn at Bay …
Oysters are always the life of the party. To heat up an extra-special occasion, Canadian chef Michael Smith coaxes a hot wood fire into a warm bed of coals, then roasts local Prince Edward Island oysters directly in the embers. Lovage—a bright green, celery-like herb with sweet anise notes—is a striking addition to the “Love …
In Lexington, North Carolina, smoked pork shoulder is often shredded and served with a tart tomato-based sauce. Any successful barbecue relies on two things: heat and smoke. Use a kettle grill, bullet smoker, or even a gas grill. Don’t skimp on aromatic fruitwood chips, which seal their sweet smoke flavor in the pulled pork. And …
Pectin—a naturally occurring polysaccharide in fruit—is what makes jam gel. Different fruits naturally contain more or less pectin, so, while you never need to worry about a Seville orange marmalade or quince jelly getting a proper set (unless you undercook or overcook them), some low-pectin fruits, like cherries and pears, don’t gel so easily. High-pectin …
This take on okroshka, a classic summer soup named after the Russian word kroshit, meaning “to crumble,” uses tangy kefir or buttermilk as a base and is filled with heaps of torn fresh herbs. Grated horseradish and spicy mustard add a gentle backnote to the soup. If you can’t find quail eggs or don’t have …
Okroshka Recipe (Chilled Buttermilk Soup with Herbs) Read More »
Pomegranate seeds add a pop of tart juice to each bite of this buttery late-summer salad with crunchy cucumbers and a toasty sesame oil vinaigrette. Sautéing corn intensifies its natural sweetness and if you have an abundance of it left over, use them in our favorite summer corn recipes. Cucumber and Corn Salad with Pomegranate …
Cucumber and Corn Salad with Pomegranate and Poppy Seeds Read More »
This tangy relish from Nova Scotia native Florence Jackson makes use of shoulder-season produce. Serve it alongside meat and fish dishes to add a bright note of sweetness. While chow chow can be used immediately, consider making it ahead or canning a few jars as its flavor improves with time. If you still have tomatoes …