As soon as our city’s stay-at-home protocols went into effect in March, I developed a manic craving for lemon-elderflower-flavored things.
Read More
a life incredible, vivid, excellent.
As soon as our city’s stay-at-home protocols went into effect in March, I developed a manic craving for lemon-elderflower-flavored things.
Read MoreStarting at low to medium heat and increasing as the liquid gets hot, bring the water, milk and salt to a boil in a large saucepan (heating on high from the start can scorch the milk solids). Add the polenta, reduce the heat, and cook slowly, stirring occasionally, for about 30 minutes, or until the mixture is thick and creamy. Remove from heat, add butter as you see fit, then cover and let stand for up to 5 minutes. The butter should be melted at this point; stir into the polenta, then transfer to a serving bowl.
Read MoreA note about turnips and parsnips: These root vegetables often get a bad rap, but they both become lovely and sweet when roasted; turnips will have a slightly sharp or spicy flavor as well, reminiscent of horseradish.
Read Moreely. Bone-in roasts such as the Boston butt shoulder are generally more flavorful and less expensive, but then there’s the bone to deal with and subtract from the weight of the cut. There’s no bone in a pork loin, which can save time and give you more meat for your money.
Read MoreIf you can’t find blood oranges at the store or if you prefer a slightly sweeter taste (blood oranges are intense), you can use regular navels or cara cara navels, which have a lovely pink hue.
Read More