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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like coconut lentil soup and chicken stroganoff.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.