Marmite Dieppoise

fish stew

SPECIAL EQUIPMENT: large, heavy saucepan
DIFFICULTY LEVEL: simple but requires attention

Caramel Sauce

apricots caramel

This is a dessert sauce everyone swoons over. It is rich with caramel flavor, bright with salt, and so good you’ll want to lap it up from a teacup. I love to use it with grilled pears and pound cake, or over just about any ice cream. You’ll find many uses for it, too, and since it keeps in the refrigerator for at least a week, you can take your time!

ASTUCES: don’t move one inch from the pan while the sugar is caramelizing!!! It can burn in the blink of an eye, so keep watch over it. When you whisk in the warm cream the mixture will boil up; be brave and courageous and just keep whisking until it calms down.

SPECIAL EQUIPMENT: whisk, medium-sized, heavy-bottomed pan
DIFFICULTY LEVEL: medium (well, easy, but intimidating)