This morning, I wandered down to the lobby of my hotel in search of a hot breakfast, and when I requested poached eggs, the lovely gentleman behind the stove suggested I have them "basted." I have never heard of this in my life, so of course I said yes.
So if you end up making the peach sorbet pictured below for some dinner party or another, please do heed my advice and save all that delicious peach flesh that you've scooped out to make some frosty Bellinis for brunch the next AM.
You can make this at home in a pinch, and it's such a beautiful, elegant - and surprising - dessert to serve your guests.
This light, fresh salad, which I based on a recipe sent to me by reader Kate, should most definitely be made in enormous batches and eaten straight from the refrigerator on hot summer nights. It also takes approximately five minutes to make, so we're talking minimal kitchen time - and zero stove time - making it perfect for a steamy late-July dinner.
Because Melissa is awesome and knows that things like gourmet salts are inexplicably exciting to me, she sent me home from our beer & cheese tasting with a wonderful gift: three jars of Artistan Salt.
