Eugenia Bone
Food writer
Recipes
Crostini With Porcini Butter and Summer Truffles
Eugenia Bone · NYT Cooking
Ginger Syrup
Eugenia Bone · NYT Cooking
Grenadine
Eugenia Bone · NYT Cooking
Imagine the best grenadine you ever tasted, a grenadine that transforms a Shirley Temple or a Tequila Sunrise. That is the difference between most store-bought grenadines and this one, made with 3 ingredients in 10 minutes.
Panna Cotta With Ginger Syrup
Eugenia Bone · NYT Cooking
Eugenia Bone
Pomegranate Syrup
Eugenia Bone · NYT Cooking
Pomegranate syrup begins with juice: Grind the arils (the seeds plus their red pulp) in a food mill, then pass the juice through cheesecloth. Or grind them briefly in a blender and strain through a cheesecloth. The latter can cloud the juice but it does not affect the flavor. A large pomegranate will produce from three-quarters to one cup of juice.
Scallop Carpaccio With Ginger
Eugenia Bone · NYT Cooking
Scallops With Pomegranate Syrup and Foriana Sauce
Eugenia Bone · NYT Cooking
Scallops, yes, and pomegranate, but the real delight of this recipe is in the Foriana sauce, a sweet walnut, pine nut, garlic, raisin and oregano sauce I learned from my dad. The original recipe calls for minced anchovies and the sauce served on thin spaghetti. Either version is delicious.