Honey and Lemon Verbena Poached Pears. Photo by Felicia Orth
Food On The Hil
My friend Kok Heong McNaughton grows an extraordinary variety of vegetables, fruits, herbs and flowers in her yard.
She recently gave me part of her harvest of lemon verbena leaves. I considered tea or other infusions before settling on a recipe for poached pears, adapted from a recipe by Daniel Orr to reduce sweetness. The recipe does not call for any alcohol in the poaching liquid, and is easily made ahead to be chilled before serving.
Served with berries Read More









Smart Design With Suzette
By ROGER SNODGRASS





