No need to reach for a jar of Asian plum sauce now that the stone fruits are in season. These juicy slices cook down quickly to a jammy sauce that’s much more tangy and refreshing. Smothered on tender chunks of chicken, with a splash of soy sauce, it’s savory and satisfying, too. I’m now convinced that the old sweet-and-sour stir-fry routine must have been prompted by fresh plums.
If you find yourself oddly annexed between two seasons (spring and summer) with ingredients (shell peas and red plums) by way of travel (to upstate New York and back to NYC), then this is what you might make. Especially if you’ve just discovered an ingredient from Italy called fregula, small granules of toasted semolina pasta that tastes a bit like burnt crumbs.
There is always a good way to use up leftover bread in Tuscany and that, of course, I applaud. Or should I say aspire to. I toast to that good food conscience. Whatever. The point is: panzanella. It sounds like the sweet baby girl name that you would never choose for fear she would take it as permission to wear skin-tight tube skirts and ride on the backs of motorcycles with guys named Marco whenever she’d tell you she was … Read More