Roasting is one of the easiest ways to unlock quince’s extraordinary fragrance. This version is only lightly sweet and works equally well as a dessert or alongside savory dishes. INGREDIENTS 3 medium quince 3 tablespoons honey 2 tablespoons unsalted butter, melted 1 tablespoon lemon juice 1 small sprig fresh rosemary, finely chopped 1/2 cup water...Read More
This sweet-tart condiment is wonderful with cheese, charcuterie, roast pork, turkey, or sandwiches. It’s especially good alongside an aged cheddar, Manchego, or creamy blue cheese. INGREDIENTS: 2 medium quince, peeled, cored, and cut into small dice 1/2 cup sugar 1/2 cup water 1/3 cup apple cider vinegar 1 tablespoon yellow mustard seeds 1 teaspoon Dijon...Read More
Once you know the basic formula for sous vide egg bites, you hardly need a recipe. Start with eggs and something creamy, add cheese, choose a seasonal vegetable or other filling, finish with herbs or a flavorful accent—and suddenly one basic mixture can become dozens of different breakfasts. The secret is keeping the proportions balanced....Read More
Got tomatoes? Of course you do. By late summer, gardens, farmers markets, and kitchen counters seem to be overflowing with them. We turn tomatoes into sauce, salsa, salads, soups, and sandwiches—but dessert? Why not? Tomatoes are fruit, after all. In this old-fashioned style of spice cake, ripe tomatoes provide much the same magic that zucchini...Read More
There is something about a truly ripe tomato that makes you stop and pay attention. Juicy, fragrant, sun-warmed, and full of flavor, late-summer tomatoes bear very little resemblance to the pale, firm tomatoes found in supermarkets during the rest of the year. And here on the Central Coast, some of the very best tomatoes arrive...Read More
If you have an immersion circulator and haven’t tried making egg bites yet, put them near the top of your list. Sous vide egg bites are one of those preparations that demonstrate exactly why controlled water-bath cooking is so useful. Eggs are delicate. A few degrees can noticeably affect their texture, and conventional high heat...Read More
SEPTEMBER PRODUCE AT THE MARKET Avocados, Basil, Blackberries, Blueberries, Citrus, Eggplant, Figs, Grapes, Melons, Okra, Passionfruit, Plums, Quince, Tomatoes, Winter Squash Pears There is something wonderfully luxurious about a perfectly ripe pear. Fragrant, juicy, and meltingly tender, pears are one of the great pleasures of late summer and autumn — and here on the Central...Read More
One of the first questions new sous vide cooks ask is simple: What temperature should I use, and how long should I cook it? The answer is a little more interesting than it appears. With traditional cooking, we often think primarily in terms of time: roast the chicken for an hour, simmer the vegetables for...Read More
Fresh figs are one of those fleeting late-summer treasures that need very little embellishment. In this savory tart, their honeyed sweetness is balanced by deeply caramelized onions, fragrant rosemary, tangy Gorgonzola, and toasted walnuts, all layered over crisp, buttery puff pastry. A drizzle of honey just before serving brings everything together beautifully. Elegant enough for...Read More
Creamy, tangy, and lightly sweet, this pistachio frozen yogurt is an easy homemade dessert with just a handful of ingredients. Full-fat Greek yogurt gives it a rich, smooth texture, while maple syrup adds gentle sweetness and lemon juice brightens the flavor. Roasted pistachios bring a lovely savory-nutty contrast. For an extra-special finish, dip or drizzle...Read More
