Sage pudding offers a unique dessert option that defies traditional flavors. Rooted in 17th-century England, this dish showcases sage's versatility, transforming it from savory to sweet. Celebrated by chefs like Lidia Bastianich, sage pudding enhances fine dining by cleansing the palate and providing a rich, luxurious finish.
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An award-winning double-crusted cherry pie with a thick and jammy filling, made with fresh cherries, brown sugar and vanilla. This pie earned first runner-up in a New York Hudson Valley cherry pie contest.
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“With just 2 essential ingredients, strawberries and sugar, you can make this incredibly luscious and simple homemade sorbet to celebrate the strawberry harvest.” Homemade strawberry sorbet is easier to make than you might think. With strawberries at the height of their season right now, you’re sure to find them in abundance at the farm markets and in the local produce section of your supermarket. Ripe strawberries are the ones you’ll want to use – the ones that are deep, dark red and heavy with juice. The more ripe the strawberry, the more flavor the sorbet.
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Chilled peaches in honey and wine is an Italian remedy for a hot summer night. This peach dessert uses the ripened fruit of late summer – the heavily laden peaches, at the height of their season, that are so ripe and full that even touching them risks bruising. Those peaches are perfect for this dish. A fragrant and deeply golden syrup is prepared by simmering white wine with local honey and vanilla bean, robing the peaches in a flavor and aroma that almost requires a balmy August evening. In Italy it is called pesche al vino, and, like many recipes, it varies greatly by region and family – some recipes…
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Smoked rosemary bramble sour is a smoky cocktail inspired by an old New York City speakeasy I visited pre-lockdown. The bartender torched a plank of fragrant wood, then captured the smoke in an swirling aromatic veil that encircle the inside of my glass.
