Make Ahead

You can use the same technique to make candied lemon or orange peel. The technique for candied grapefruit peel is slightly different (as detailed below) because more pith—the bitter white layer between the outer peel and the flesh of citrus fruit—must be removed.

You can make any amount of simple syrup as long as you use equal parts sugar and water. If using additional flavorings, such as fresh basil, mint, or tarragon sprigs, or sliced ginger root, pounded lemongrass stalks, or citrus peel, add them to the prepared syrup, and let them steep while the syrup cools. Discard solid ingredients before using or storing the syrup.

Court bouillon, the vegetable and herb broth traditionally used for poaching fish, imparts subtle flavor to the fish as it cooks. The bouillon can be made 2 or 3 days ahead. If preparing the fish the same day, make the bouillon right in the poacher.

Frangipane, an almond-flovored paste, is a classic filling for tarts, such as the Sugar Plum Tart on page 462.

You can ask your butcher to cut veal bones into small pieces for you.

If you plan to use the stock for a specific recipe, begin making it at least 12 hours ahead of time, and refrigerate for 8 hours so the fat has a chance to collect on top and can be removed.

This pastry dough may be stored in the freezer for up to 1 month. Defrost by refrigerating overnight or letting stand at room temperature for 1 hour.

In Argentina, garlicky chimichurri, a condiment as prevalent there as ketchup is in the United States, is spooned over all manner of grilled meats, especially steak. Make chimichurri at least 1 hour ahead to allow the flavors to meld.

The silky texture of this puréed sauce belies the kick of its chipotle and cascabel peppers, which are similar in heat to cayenne. Serve it with chips or crudités.

The pie dough may be made 1 day ahead and refrigerated, well wrapped in plastic, or frozen, up to 1 month.

To achieve a uniform consistency, grate the carrot on the small holes of a box grater before pureeing in the food processor. We like to serve the colorful dressing in its own dish and let each person spoon some over a salad of butter lettuce, sunflower sprouts, sliced radishes, and edamame.

This recipe make 1 1/2 times Martha’s Perfect Pâte Brisée (recipe page 647).

Homemade spice mixtures are more aromatic than store-bought. Rub curry powder on poultry, lamb, and beef, or use it to flavor dips, marinades, and spreads.