Makes 8 servings Persimmons are sweet and mild in flavor with a plump texture that pairs beautifully with ice cream and a crisp topping. If you like, crumble gingersnaps in place of the baked crisp topping. If you can’t find ripe persimmons, you can substitute apple, pear, quince, or virtually […]
Pomegranate Gimlet
Makes 1 serving Ingredients 1 1/2 oz gin 3/4 oz pomegranate liqueur 3/4 oz lime simple syrup 1 thin slice lime, for serving Fill a cocktail shaker or mixing glass with ice. Add gin, pomegranate liqueur, and simple syrup. Shake vigorously for 10 seconds, then strain into a chilled martini […]
Pork Braised in Milk
Makes 6 servings Substitute any color onion for the shallots, if needed (you’ll want about 1/3 cup finely chopped) or chicken broth in place of the beef broth. The herbs are a welcome addition, but you can still make this dish if you don’t have any on hand. Ingredients 2 […]
Prosciutto with Peaches and Balsamic Vinegar
Makes 8 small-bite portions Of course the classic combination is melon and prosciutto, but peaches are a special peach-season treat, and this fresh approach to an old standard will blow you away. If your peaches are not perfectly ripe, or it is not peach season, try it with mangos or […]
Pumpkin Bread Pudding
Makes 8 Servings
Pumpkin Spice Crème Brûlée
Makes 6 servings This recipe combines the classic crème brûlée with the popular pumpkin spice flavor we all know and love (especially in lattes!). Don’t let its reputation as a high-end dessert fool you—crème brûlée is actually not too difficult to make! In fact, baking and pastry students learn to […]
Quiche Lorraine
Makes one 9-inch quiche; serves 6 to 8
Raspberry Jam
Makes 4 pints
Raspberry Lemonade
Makes 8 servings Ingredients 1 1/4 cups raspberries 6 2/3 cups cold water, divided use 1 cup sugar 1 cup freshly squeezed lemon juice 16 raspberries, for garnish Directions Push the raspberries through a wire-mesh sieve into a small bowl to make a purée. Set aside. Combine 2/3 cup of […]
Ratatouille
Makes 4 servings
Red Salad
Makes 8 portions Chef’s notes: The salad may be served on a bed of spinach or chiffonade Tuscan kale. For crunch, add a sprinkling of lightly toasted chopped pistachios, hazelnuts, or almonds. If you can’t find opal basil, you can substitute any type of sprout, such as pea shoots, broccoli […]
Risotto with Scallops and Asparagus
Makes 8 servings Ingredients 4 cups chicken broth 1/4 cup olive oil 1 cup finely chopped onion 2 cups uncooked Arborio rice 2 cups white wine 1/4 teaspoon pepper, or to taste 2 tablespoons butter 1/2 cup grated Asiago cheese 24 asparagus spears, cut into pieces 2 1/2 pounds sea […]