Recipes
Poached Apricots
When poached in agave nectar, these apricots blossom in color, fragrance, and flavor. The same method can be used to poach other stone fruit such as peaches, nectarines, or plums.
Recipes
Dried Fruit & Almond Couscous
Traditionally, making couscous involves intermittently steaming, wetting down, and separating the grains, a process that takes close to an hour. On balmy, time-pressed evenings, a saucepan serves as a fine substitute.
Recipes
Turkish Coffee
In Turkey, coffee is brewed using a cevze, a small, wide-bottomed, pitcher-shaped vessel with a long handle. Although specialty coffee and cookware shops do sell these, a very small saucepan will do the trick in a pinch.
Recipes
Moroccan Mint Tea
A symbol of hospitality, Moroccan mint tea is offered throughout the day in homes, shops, and restaurants. Turning down a glass of tea would be considered quite rude. Considering its delicious taste and the beautiful gold filigree glasses in which it’s served, who could say no?
Recipes
Greek Baked Figs
This dessert tastes wonderful with brown or green figs. Brown figs are larger in size, contain fewer seeds, and are in season from May through December.
Recipes
Vegan Braised Turnip Galette
Fresh from chef Denis Cotter of Café Paradiso, these galettes are the perfect transition from summer to fall.
Recipes
Limoncello Granita
Perfect for a fancier-than-sorbet summertime dessert, this granita packs a little extra punch.