Our roasted parsnip and Jerusalem artichoke soup is ideal Jewish holiday fare. The parsnips and artichokes give the soup a deep earthy flavor. Keeper soup.
For this veal ragout ragout recipe, veal is slowly braised in a flavorful ragout liquid. The veal ragout can be made ahead and reheat just before serving.
Slightly underripe fruit–peaches, plums, and apples, oh my–are poached in sweetened wine. Simple. Sophisticated. Stunning.
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