Note: This dessert was developed by Charles Perry to showcase the exotic perfume of pickled lemons for his story on the history and many uses of pickled lemon in Arabic cuisine.
Note: Budapest-born Tamas Vetro gave The Times Test Kitchen this recipe in which 2-inch deep cuts are made all over the surface of the lamb then filled with slivers of garlic that have been rolled in small pieces of bacon.
Note: After years of trying to make a good clafoutis, Russ Parsons finally figured out a way to get the usually tough pancake-like crust to be more like the ideal he imagined when he first saw a picture of clafoutis, something tender and almost custard-like, puffed and brown and dotted with melting fruit.
Note: When Michelle Huneven started thinking about recipes to serve at a fund-raising dinner that she was to cook for her church, a friend suggested this traditional French country dish.
Note: It takes about five pomegranates to make one cup of juice, and it takes six cups of juice to make the pomegranate molasses from Paula Wolfert’s “The Cooking of the Eastern Mediterranean” that’s used in this dish.
