12.09.2008 Helene Dujardin (Senior Editor) When I visited Lisa last year in October, I kept marveling at the coming of Fall, the changing nature of the landscape and the foliage. Those deep reds, perfect greens and deliciously rich golds…they were making me happy and dreamy. She got quite amused by my attitude toward something so
IngredientsMakes about 2 cups4cups unsweetend pear juice*4pounds firm but ripe Bosc pears, peeled cored, cut into 1-inch piecesPinch of salt1vanilla bean, split lengthwise in half34-inch-long fresh rosemary sprigs1teaspoon balsamic vinegarPreparationStep 1Boil juice in heavy large pot until reduced to 1 cup, about 30 minutes. Add pears and pinch of salt; return to boil. Reduce heat
09.05.2014 Helene Dujardin (Senior Editor) It’s full on Spring here in the South and I am absolutely smitten with it. Unlike in Charleston where we seem to get barely 10 days of this wonderful season, Alabama is downright gorgeous this time of year. Lush landscapes, fields upon fields of dogwoods and wild flowers. And lots
Pear sorbet (Sorbetto di pere) With a good splash of grappa Germany UK Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português?
Loaded baked potatoes with sour cream, refried beans, pico de gallo, avocado, and cheese sauce. Serious Eats / Morgan Eisenberg Why This Recipe Works A moderate oven produces a creamy, fluffy potato interior.Oiling the skin makes it crisp and flavorful, not thick and leathery.Scooping out the flesh and mashing it with butter, then refilling the
