The Art of Eating

Home
Food
Cheese Anthology
Recipes
Resources
Restaurants, Shops
Wine, Beer, Cider, Spirits
Thoughts, Books, People, Poems
Archive
About

Fruit & Nut Recipes

Pears Poached in White Wine
A Fall and Winter Classic
 • 
Edward Behr
6
Rhubarb as a Spring Drink?
The Raw and the Cooked
 • 
Edward Behr
5
Blood Orange Ice
It’s still citrus season, and today I made a blood orange ice.
 • 
Edward Behr
Beet, Fennel, Clementine, and Rocket Salad
Not Our Usual Mix of Flavors
 • 
Edward Behr
’O Siccjhe ra Munnezza (the “Garbage Pail” Pasta Sauce)
By Carla Capalbo
 • 
The Art of Eating
Well-Baked Pineapple
The pineapple is very good after 2 hours of baking, but 3 hours is transforming.
 • 
Edward Behr
Brussel Sprouts with Chestnuts
“For aggressiveness and determined lack of subtlety, sprouts have no peer,” Richard Olney wrote; he advocated “shock treatment” with “bacon, anchovy…
 • 
Edward Behr
Lettuce Salad with Roquefort and Walnuts
When I serve a lettuce salad, I almost always put it after the main course, if only because my parents did, and that spot makes particular sense for…
 • 
Edward Behr
Cranberry Sauce
The native North American cranberry, Vaccinium macrocarpon, lives in bogs and is commonly grown in artificial ones, although water isn’t required.
 • 
Edward Behr
Carrot-Walnut Salad
For this raw salad, the carrots can be shredded using a Cuisinart shredding blade or a hand grater with about 1/8-inch holes (3 to 4 mm).
 • 
Edward Behr
Rumtopf
This is a recipe for something I’ve never made — Rumtopf — but I’ve become more and more focused on fruit and I’m about to make it, this late spring…
 • 
Edward Behr
Apple Bread Pudding
For all its hominess, an apple bread pudding complements a sweet, botrytized wine, including a great one.
 • 
Edward Behr
© 2024 The Art of Eating
Privacy ∙ Terms ∙ Collection notice
Start WritingGet the app
Substack is the home for great culture