Cornbread dressing (or stuffing, if that’s your style!) is a southern specialty that we love beside a tangy cranberry sauce and turkey, whether it’s roasted, fried, or grilled. We put poblanos and jalapeños in ours, but other green chiles, like serranos or hatch, will work great, too! Check out this […]
Cornmeal Pastry Dough
Makes one disc, enough for one 9-inch single-crust pie This crispy cornmeal crust was developed to be used for both savory and sweet pies. It is especially good paired with stone fruit pies and galettes—just be sure to purchase a high-quality, stone-ground fine cornmeal for the best flavor. Ingredients 1 […]
Crêpes
Makes 24 crêpes Ingredients 3 cups all-purpose flour 1/3 cup sugar 3/4 teaspoon salt 3 cups milk 3 large eggs 1 1/2 tablespoons butter, melted 3/4 teaspoon vanilla extract 1/4 cup butter or vegetable oil to coat pan, or as needed Directions Sift the flour, sugar, and salt together into […]
Crêpes Suzette
Makes 10 servings Ingredients 10 tablespoons sugar 1 1/2 cups (24 tbsp/3 sticks) butter, cubed 1 tbsp orange zest 3/4 cup fresh orange juice 30 Crêpes 3/4 cup Grand Marnier 3/4 cup brandy or cognac 1 orange, sliced into segments or supremes Whipped Cream, as needed Directions Sprinkle the sugar […]
Culinary School: How to Make Béchamel Sauce
Béchamel is classical white sauce that is made with milk thickened with a roux. Blond roux is traditionally used, and the amount of roux will determine the sauce’s consistency. Vegetables or aromatics are sometimes added to strengthen the flavor, but they are normally strained out after cooking to preserve the […]
Dark Chocolate Truffles
Makes 60 truffles Hints for truffle-making success: • To guarantee the most flavorful truffles, use top-quality chocolate. • Make sure the ganache has enough time to firm in the refrigerator. An hour is a good guideline, but it is okay to leave it in longer, even overnight if desired. • […]
Diabetes-Friendly Pecan Cookies
Makes 22 cookies Ingredients 4 ounces chopped pecans (about 1 cup) 4 ounces (1 stick) butter 1/2 teaspoon vanilla extract 1/4 teaspoon kosher salt 1/4 cup sucralose granulated sweetener 1 1/2 teaspoons brewed coffee, cooled 1 cup white whole wheat flour, sifted 1 teaspoon ground cinnamon 2 teaspoons granulated sugar […]
Eggnog Bundt Cake
Makes one 9-inch loaf cake This recipe makes enough batter for one large bundt cake or one 9-inch loaf pan. If your bundt pan or loaf pans are on the smaller side, fill the pan about 2/3 of the way full. You can transfer any remaining batter to another cake […]
Frittata Con Asparagi (Asparagus Frittata)
Serves 4 Ingredients 8 oz green or white asparagus Kosher salt, as needed 5 large eggs 2 tablespoons grated Parmigiano-Reggiano 3 tablespoons whole milk 1/4 teaspoon kosher salt 2 tablespoons unsalted butter Directions Preheat the oven to 325°F. Trim the asparagus by snapping off the hard portion of the stalk. […]
Fudge Brownies
Makes one 9×13-inch pan Ingredients 3/4 lb (3 sticks) unsalted butter, cubed 8 oz unsweetened chocolate, finely chopped 3 1/3 cups sugar 5 eggs 2 teaspoons pure vanilla extract 1/4 teaspoon kosher salt 2 cups cake flour, sifted Directions Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan […]
German Chocolate Brownies
Makes one 9×13-inch pan Brownies Ingredients 3/4 lb (3 sticks) unsalted butter, cubed 8 oz unsweetened chocolate, finely chopped 3 1/3 cups sugar 5 eggs 1/4 teaspoon kosher salt 2 teaspoons pure vanilla extract 2 cups cake flour, sifted Topping Ingredients 1 1/ cups evaporated milk 1 1/4 cups packed […]
Gnocchi alla Fiorentina (Gnudi)
Makes 4 to 6 servings We like these gnocchi with a simple butter-and-sage sauce, but you might like to replace it with a simple tomato sauce. Ingredients 1 lb fresh spinach, blanched, squeezed dry, and chopped 12 oz (1 1/2 cups) fresh ricotta, drained if necessary (see Recipe note) 1/2 […]