Makes 6 small-bite servings Any place where squid swim you will find a different version of fried calamari. Be sure to rinse and dry the squid thoroughly before seasoning it. You can use both the tubes and the tentacles, but you may want to fry them separately. Sprinkle with sea […]
Makes 8 to 10 servings Come summertime, we think any cocktail can be made better by freezing, and the Aperol Spritz is no exception. Though it is perfect just the way it is, experiment with this recipe to make it just right for you! Add fruit juice, berries, or a […]
Makes one 9-inch pie The filling for this pie is reminiscent of a fudgy, dense brownie studded with walnuts and bittersweet chocolate chunks. The crispy chocolate crumb crust is an added bonus in both flavor and texture. If you prefer a moister, denser texture to the filling, bake for 35 […]
It may seem like rosé has become extra trendy in the last few years (rosé all day!), but come summertime along the coast of France (and, well, all over Europe!), rosé is simply a fact of life. And why shouldn’t it be? Rosé (rosato in Italy and rosado in Spanish-speaking […]
Makes 4 pints Pickle Mixture Canning Process Chef’s Notes: To prepare jars for canning, read over your recipe to determine what size and how many jars are needed. Be sure each jar has a lid and the circular band that holds the lid in place, and that they fit properly. […]
Makes enough for 1 gingerbread house or about 3 dozen cookies, depending on size This is a very mild gingerbread dough, great for kids and those who don’t typically love molasses-heavy gingerbread. You can use this recipe to make a decorated house or any shape cookie you like. Ingredients Flourless […]
Makes one pie, 8 servings Gluten-Free Pie Crust Ingredients 1 1/8 cups white rice flour 1 1/8 cups tapioca starch 1/2 cup plus buckwheat flour 1/2 cup sorghum flour 1/2 cup brown rice flour 2 1/4 tablespoons potato starch 4 sticks plus 4 tablespoons (18 ounces) cold unsalted butter 1 […]
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 […]
Makes 4 to 6 servings This recipe is a favorite of our students in our Cuisines of the Mediterranean class at The Culinary Institute of America. The main ingredient in the dish is the gnocchi, served with a perfectly made duck ragoût to accent those fluffy little pillows. Ingredients Gnocchi […]
Makes 48 pieces Matcha green tea not only flavors this ganache, but also provides its distinctive green color. Different green teas have different flavor nuances; try different teas and vary the amount to fi nd your own cup of tea. Ingredients 4 oz (1/2 cup) heavy cream 2 tsp matcha […]
Makes 6 Servings
4 Servings Grilled Vegetables Chef’s Note: You can use any of the sauces below to dress your grilled vegetables. Charmoula Chef’s Tip: Preserved lemon is an iconic ingredient of the region and has a very different flavor profile than lemon peel or lemon juice due to the salting and curing […]