It's stew season, or at least that's what my thermometer has been telling me. Unfortunately, most stews take longer to make than an hour to make, meaning they don't often work for a frantic weeknight meal. But this one is just close enough that it's worth giving it a noble try. If you're quick and efficient this wonderful lamb stew from the New York Times can be whipped up in one hour, but it will taste like it's been bubbling away for far longer than that. More

This recipe for Vin d'Orange from Put 'em Up! by Sherri Brooks Vinton is an ideal introduction to the world of home infusions. For those of you familiar with Lillet, that lightly sweet, elegantly orange flavored French apertif, this is a do-it-yourself approximation. White wine is mixed with pieces of whole orange (including the skin and pith for a pleasant bitterness), vanilla bean, cinnamon, and a mix of vodka and sugar for sweetness and shelf life. More