While cookies made from almond flour and egg whites have been around since at least the 16th century, the concept of filling them and sandwiching them together to create what we know as a macaron is a 20th century invention, popularized by the Parisian pastry shop Ladurée.
You’ll find no shortage of yogurt brands on supermarket shelves these days. Still, as far as we’re concerned, nothing beats homemade; doing it yourself allows you to make creamy, fresh-tasting yogurt that’s exactly as tart as you like.
Canned peaches have a deep, concentrated flavor that brightens dishes like braised pulled pork sandwiches and cold peach soup. Store-bought versions can be delicious, but during the summer, when fresh peaches are plentiful, it’s easy enough to can them yourself.
As olive oil mingles with white wine and the sweet juices of clams in this classic pasta dish, it creates a fragrant sauce that coats the pasta. Be sure to undercook the pasta slightly so it can finish cooking in the sauce.