A New Collection of Basics

Our brief drama over, it is now time to begin cooking again. Here, as in Part 1, I will start with some basics—more stocks, infused oils, condiments—that will enhance our second, and more advanced, selection of recipes. I am also including several basic preparations—two ham and three poultry recipes—that can, like the braised mushrooms, be prepared earlier, be eaten and enjoyed as they are, or be used as harmonious ingredients in a variety of other recipes.