In this issue
Issue #20
The cooking time for white asparagus depends on its age and thickness. Test for doneness as you go.
A lesson in French saucemaking: Demi-glace is made by reducing sauce espagnole.
Brown stocks, such as this one made with veal, are the basis for many classic sauces and stews.
Sweet, aromatic white peaches infused with a light sauternes make a delicious, delicate dessert.
This lovely stock enhances so many recipes and stores so well, we advise keeping it on hand at all times.
Squid are a staple in Mediterranean cuisines, either cut into rings and fried or, as in this recipe, stuffed with their own chopped-up meat and/or other flavorings.
The various sea breams, including gilt-head and the variety the French call pagre, are traditionally considered among the most delicious fish in the Mediterranean.
To make it easier to pit the olives for these addictive rolls (from chef Joël Guillet at Le Mas du Langoustier), gently crush them with a rolling pin first.
Perhaps no flavor is more emblematic of Provence than that of garlic—and this recipe from chef Joël Guillet at Le Mas du Langoustier uses it without timidity. This is for serious garlic lovers only.
Borage is a mild Mediterranean herb with a faint cucumber flavor, particularly popular along the Ligurian coast of Italy.
Chef Robert Lalleman at the Auberge de Noves made us this dish with the famous ducks of Challans, in the Vendée region of western France; muscovy ducks are a more than adequate American substitute.
This recipe originally called for red raspberries and came from a Cuisinart magazine published in 1979.
