, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.
If you asked me which cookbooks I’ve gone back to most often in the last couple of years, Amy Chaplin’s ‘ ’ would be high on that list. The book is packed with hundreds of gorgeous and nutrient-packed recipes that are gluten-free, sugar-free, and dairy-free. And while I am none of those things—I assure you I amof gluten, sugar, and dairy—I love to consult it whenever I want to add a few more fruits, vegetables, legumes, and whole grains into my diet.
One chapter of the book is devoted entirely to “Simple Compotes,” with recipes to turn virtually every fruit from quince to plums into a quick stovetop compote for spooning over morning oats or yogurt. That’s where I got the inspiration for this freezer blueberry compote, which I make any time I miss eating fresh berries.compote? Think of it as jam’s chunky cousin, a mix of gently-cooked fruit and sugar with pieces of fruit intact.
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