Creating a whole book with lots of recipes for sorbets means that you run the risk of using the word “refreshing” too often. But this sorbet is truly the most refreshing of them all, so I saved that word to describe it. Each bite is pure, frosty bliss. I use a rosé wine that’s not too sweet, with a touch of fruitiness. You could use almost any blush wine that leans toward the dry side as well, though in saying so I risk losing cred in the eyes of wine lovers and oenophiles. Because of the quantity of wine in this sorbet, it will not freeze very firmly in your ice cream machine and will be somewhat soft when you scrape it out. But don’t worry. When you go to serve it a few hours later, you’ll find that it’s the perfect texture, and yes, very refreshing.
Your new house dressing: creamy, herby, and dangerously dippable.
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.
This piquant French sauce comes together in the blender in just five minutes.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
An oven-baked take on the Atlanta classic.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Studded with golden raisins and a crown of almonds, this yeasted Alsatian sweet bread is an ideal holiday loaf.