ruth cousineau


Plum Butter

Red or purple plums work equally well. Because fruit butters are slowly cooked down to a thick paste, they require a good deal of stirring to prevent scorching.
July 2001

Tricolor Pickled Peppers

I like to serve these colorful peppers, drizzled with extra-virgin olive oil, as part of an antipasto platter.
July 2001

Marinated Halibut on Radish Sprout and Fennel Salad

The agrodolce (tart-and-sweet) flavors of vinegar and raisins used in marinating the fish are typical of Jewish-Italian cooking.
April 2001

Gratinéed Chicken in Cream Sauce (Poulet à la Fermière)

As the name suggests, poulet à la fermière contains a farmwife's bounty—chicken, cheese, vegetables, and herbs.
March 2001

Walnut Cheesecakes with Tokay Syrup

Each serving has about 187 calories and 6 grams fat.
October 2000

Warm Pasta Salad with Roasted Corn and Poblanos

Pasta in summer is easy cooking. Adjust your flavors slightly—and you've not only switched continents, you've got an easy new way to serve pasta.
July 2000
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