Combine all ingredients except the garnish in a mixing glass filled with ice.

You know, the one on page 287 when Harry admits that he and Meghan Markle are big-time Food & Wine fans, and that one of our recipes was the centerpiece of an early date..“...I grabbed a basket, walked casually up and down the aisles.

Beside the fruit and veg I felt her stroll past me.Actually, it was more a saunter than a stroll.We slid our eyes towards each other, just an instant, then quickly away,” Harry wrote of a secret trip to the grocery store.

“ Meg had cut out a roasted salmon recipe from Food & Wine and with that we’d made a list and divided it in two.She was in charge of finding a baking sheet, while I was tasked with finding parchment paper.”.

And with that graph, our 15 minutes of royally adjacent fame was over.

But it did get us thinking, which recipe did they make anyway?.(Carmellini also stirs in a splash of red wine vinegar right before serving for the same reason.).

Do I need to brown the meat before braising?.Browning is a fundamental part of the ideal braising technique for meat, helping create flavor through the Maillard reaction.

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.