This is Fred’s mom, Suzanne’s, recipe. It is an old Belgian Walloon standard—a quick and tasty pickle that is good with pork roast and sausages. You can also mix the “brine” with nut oil as a dressing for beets. And use it to give a welcome buzz to a bland wine sauce: just a drop or two. This pickling solution works well with almost any stone fruit. The amount of liquid you need will vary according to the stone fruit(s) you use. Here, the amount has been geared to 1 pound (455 g) cherries and/or Italian plums. You may need to adjust it if you use other stone fruits. Because we are deathly afraid of preserves gone wrong (from watching an old episode of Quincy, M.E., where the culprit was botulism), we suggest using superclean plastic containers and always refrigerating the preserves.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.