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Thumb_14891_Sweet Bay Leaf-Infused Bread Pudding

Thumb_14891_Sweet Bay Leaf-Infused Bread Pudding

This rich bread pudding is a thick, moist, subtly sweet treat scented with fresh bay leaves that's delicious for either breakfast or dessert. Read more about this recipe at Cook & Eat.

Thumb_17538_Pickled Quail Eggs

Thumb_17538_Pickled Quail Eggs

These pickled quail eggs take a bit of effort. Teatro Goldoni chef Fabrizio Aielli serves the little gems with a dab of Taleggio cheese and a thin slice of raw tuna. They'd work well in salads, too. Read more about this recipe at the Washington Post.

Thumb_20588_Chile-Infused Tequila

Thumb_20588_Chile-Infused Tequila

The addition of piquant and herbal flavors heightens the earthy taste of gold or silver tequila. Try this infused tequila as a solo shot or mixed with tonic water.

Thumb_10280_Seared White Nectarines And Burnt Honey

Thumb_10280_Seared White Nectarines And Burnt Honey

A quick sear in a little butter heightens the white nectarine's caramel notes, keeps raw flavors intact, and protects the fruit from discoloring, which means you can prepare this simple dessert ahead. Read more about this recipe in the Santa Monica Farmers' Market Cookbook.

Thumb_4731_Roast Pork Loin With Fennel, Coriander And Bay Leaf

Thumb_4731_Roast Pork Loin With Fennel, Coriander And Bay Leaf

To season this roast pork loin, you can grind whole seeds and bay leaf in a spice grinder or use ground spices.

Thumb_9100_Autumn Pork Stew

Thumb_9100_Autumn Pork Stew

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_4568_Grilled Orange-Rosemary Lamb Chops

Thumb_4568_Grilled Orange-Rosemary Lamb Chops

The flavor of orange is an unusual twist on your basic lamb chop, but goes wonderfully with the piney and  fragrant fresh rosemary.  Garlic, honey, and bay leaves round out the tanginess with sweet and pungent tones.  

Thumb_14345_Coq Au Vin

Thumb_14345_Coq Au Vin

Coq au vin is a classic French stew that used to mean rooster, or cock, cooked in wine. Old birds who'd been kept around for years needed to be braised slowly to soften up their meat, and the sauce for the dish was thickened with the cock's blood. These days, we use chicken when making a coq au vin, and a roux to thicken the sauce.

Thumb_8030_Chicken, Lentil And Chard Soup

Thumb_8030_Chicken, Lentil And Chard Soup

Chicken breasts, chard and a squeeze of lemon juice before serving transform plain old lentil soup into a one-pot feast.

Thumb_8344_Braised Beef Short Ribs

Thumb_8344_Braised Beef Short Ribs

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_7614_Chicken And Sausage Gumbo

Thumb_7614_Chicken And Sausage Gumbo

There are as many versions of gumbo as there are channels off the Atchafalaya. We love this classic southern dish chunks of andouille and just-cooked okra, but you can vary it in countless ways.

Thumb_12628_Bouillabaisse

Thumb_12628_Bouillabaisse

Bouillabase is a traditional Provençal fish stew originating from the port city of Marseille. It can include any variety of fish or shellfish in a rich broth. To serve this for a party, try making the broth in advance, and then asking each guest to bring 1/4 pound of their favorite seafood to share.


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