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www.kingarthurflour.com

135 US Rte. 5 South

Norwich, VT 05055

800-827-6836

HERBS FOR VERMOUTH AND BITTERS

Mountain Rose Herbs

Dandelion root, angelica, pau d’arco

www.mountainroseherbs.com

PO Box 50220

Eugene, OR 97405

800-879-3337

SPICES

Kalustyan’s

Vadouvan powder, Aleppo pepper

www.kalustyans.com

123 Lexington Ave.

New York, NY 10016

800-352-3451

Penzeys Spices

Aleppo pepper

www.penzeys.com

12001 W. Capitol Drive

Wauwatosa, WI 53222

800-741-7787

ACKNOWLEDGMENTS

For testing recipes, sharing recipes, walks, and friendship, thanks to Melanie Hamburger, Layne Huff, Kathy Kirkham, Chris Myers, Mary Ann Myers, Mary Pols, Tom Russell, Laura Smoyer, Lisa Swanson, Stephanie Trimble, and the DOT sisters—but especially Marleen Roggow and Debra Turner. Thanks to Thom Geier, who, whether he knows it or not, got the ball rolling, and to my agent, Steve Troha, who kept the ball rolling. My wonderful editors, Leslie Meredith and Donna Loffredo, gently pointed me in the right direction, and Suzanne Fass raised my game. Thanks to my father, John Reese, a better cook than I ever knew, who appreciates my vermouth. Thanks to Isabel, my favorite baking companion; Owen, a fellow chicken enthusiast; and Mark, who put up with the goats, the ducks, the hulking prosciutto, and me. I could not have gotten through the last eighteen months without my sister, Justine Reese. Writing a book wasn’t the half of it. Justine, thank you.

INDEX

Ad Hoc at Home (Keller), 118

Aidells, Bruce, 86

almond(s)

butter, homemade, 16

granola, 44–45

angel pie, 258

Animal, Vegetable, Miracle (Kingsolver), 103, 224

anisakis, in salmon, 22, 23

apple(s)

applesauce, 151–52

crisp pie, 152–53

-sage breakfast sausage, 186

applesauce, 151–52

apricot

cake, Skippy’s, 282–83

-ginger bread, 14–15

-orange preserve, 239–40

Aquavit (Samuelsson), 181

Around My French Table (Greenspan), 247

Artichoke to Za’atar (Malouf and Malouf), 48

Artisan Baking Across America (Glezer), 13

The Art of Cookery Made Plain (Glasse), 57

asparagus, in duck egg ravioli, 194–95

avocados, making guacamole with, 80

The Backyard Beekeeper’s Honey Handbook (Flottum), 159

bacon

homemade, 174–75

pancetta, 176–77

bagel(s)

chips, 19–20

cinnamon raisin, 19

homemade, 17–19

baguettes, buying, 13

baked beans, 169–70

Baking (Greenspan), 262

baking powder, buying, 74

Baking with Julia (Greenspan), 64

Balinksa, Maria, 17

The Ball Blue Book of Preserving, 239

banana ketchup, 242–44

banh mi, buying, 83

barbecue, 84–86

barbecue sauce, Dr Pepper, 86–87

barbecue spaghetti, 87

Barr, Nancy Verde, 250, 251

basil, making pesto with, 143–44

bay leaves, buying, 107

Bayless, Rick, 80

beans

baked, 169–70

dried chickpeas, cooking, 29

hummus, 28–29

beef

braised, 88–89

burgers, 140–41

hot dogs, 187–89

jerky, 164–65

making pastrami with, 180–81

steak tartare, buying, 102

beekeeping, 157–59

Beranbaum, Rose Levy, 276

berry vinegar, 139–40

Bertolli, Paul, 177

birthday cake, 276–78

biscuit pudding, 76

biscuits, 73–75

bitters, homemade, 231–32

Bittman, Mark, 14

Blume, K. Ruby, 104

Bon Appétit, 126

Bonita Myers’s wiener wraps, 116–17

The Book of Jewish Food (Roden), 181

The Book of New England Cookery (Jones and Jones), 241

botulism, 164

Bourdain, Anthony, 55

bovine spongiform encephalopathy (mad cow disease), 189

Boyce, Kim, 45, 262

Bracken, Peg, 277

braised beef, 88–89

bread crumbs, homemade, 11–12

breads

apricot-ginger, 14–15

bagel chips, 19–20

bagels, 17–19

baguettes, buying, 13

biscuits, 73–75

buying yeast for, 9

cinnamon raisin bagels, 19

cornbread, 30–31

corn tortillas, 147–48

croutons, 137–38

eggnog French toast, 42

English muffins, history of, 57

English muffins, homemade, 56–57

everyday, 8–10

flour tortillas, 146–47

hamburger buns, buying, 25–26

hot dog buns, 24–25

leftover biscuits: biscuit pudding, 76

maple