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The delicious fond (the brown bits leftover in the pan) will be dislodged while cooking the pancetta and vegetables, with the flavor ultimately permeating throughout the braising liquid when you add the wine.Here, the browning step also begins the process of rendering the fat under the skin of the chicken legs and gives them an attractive golden color that translates beautifully in the final dish.

Skip it and the chicken will be noticeably paler, and you'll run the risk of flabby skin.. Notes from the Food & Wine Test Kitchen.Carmellini calls for Peppadew peppers, a brand of pickled sweet piquanté peppers.Also known as "Juanita" peppers, they are a small, round, bright-red chile cultivar from South Africa's Limpopo province (though fairly widely available in the U.S.).

Jarred cherry peppers, which are slightly less sweet but very similar, are a great substitute..Firm, cherry-rich Nebbiolo d'Alba.. Cook Mode.

roasted red peppers from a jar.

, cut into strips.When it comes to truffles, less pungent varieties incite comments from guests like, “It’s not as aromatic as I’ve had in the past.”.

Rucker has some tricks up his sleeves for enhancing truffle aromas, like grating them over hot.“Steam helps the aromatic value of the truffle,” he finds..

So what did I do with that six-ounce native black truffle from the Pacific Northwest?.The truffle from McGee emits a. strong whiskey aroma.