Worcestershire sauce brisket. With store-bought or homemade Worcestershire sauce.
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Ginger Tarte Tatin. Because one version of the world's best apple tart isn't enough.
Southern fried apple pies, 2 ways.
Apple crisp with candied ginger and dried cherries. Good with or without a bit of salted caramel ice cream.
Roasted tomatillo salsa
Slightly larger than dormouse-sized treacle tarts.
End of summer peach curd tarts
Seeded lavash crackers. An easy and delicious addition to your meze.
Plum tart (or torte or cake). Whatever you call it, it's easy and delicious.
Call it chutney. Call it mostarda. Whatever you call it, it's pretty tasty.
Blackberry ice cream with chewy chocolate chips
Wild blackberry jam
Sweet cherry mostarda. The best condiment you'll make this year. Or maybe ever.
Refrigerator dill pickles with Indian spices. Worth the turmeric-stained fingers.
Tramezzini: delicious little Venetian sandwiches.
Maida Heatter's Blueberry Surprise Cake. Still delicious after all these years.
A sure-fire cure for CSA Swiss chard fatigue: gemelli pasta with Italian sausage, chard and pine nuts.
What do you need for the perfect burger? Fat. And homemade buns.
Sour cherry jam. Yeah, it's tedious pitting all those tiny fruits. But it's worth it.
Super simple, old-fashioned strawberry jam (with a bit of '80s nostalgia).
Spring vegetable ragout with browned gnocchi
Garbure. A delicious bean, duck and cabbage stew from SW France.
Baby artichokes. With meatballs, green olives and sage.
Rich White Bread, from Bernard Clayton's classic cookbook. Perfect for toast.
Benedictine spread. A Kentucky Derby tradition. Updated.
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