Late-summer fruit, such as pears and plums, give a mild sweetness to this chili. Ripe, in-season field tomatoes are the best choice.
A classic cocktail gets a festive twist with a special simple syrup. You'll use only 1 tbsp of the syrup in each cocktail, so store the leftovers in a jar in the fridge to sweeten chai tea or to make a specialty coffee.
Perfect for warding off the winter chills, this quick and easy soup is ready in half an hour.
You can roast more than one colour of beet, such as golden and red, at the same time. Just remember to wrap each colour individually in foil to prevent them from bleeding into each other. Garnish with fresh tarragon, if available.
This soup is so tasty that you may want to try it not only as a quick weeknight vegetarian supper (with crusty bread and a salad) but also as a first course when entertaining.
