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 […]
Poaching Pears
Apples get an unfair amount of attention during the fall, but pears want to be covered in caramel, too! Pears are kind of the dark-horse of the fall produce scene. Some people don’t like their mealy texture, and we’ve probably all bitten into way more bad pears than bad apples. […]
Polenta Cake with Grappa, Berries, and Minted Mascarpone
Makes 6 servings This cake is dense and not too sweet, almost like a sweet cornbread. I like to use coarse polenta so that it also has an interesting texture, but if you have to use regular cornmeal, that works as well. Ingredients Polenta Cake 1/4 cup unsalted butter, at […]
Polenta Gnocchi with Truffled Cheese Fondue
Makes 6 servings Unlike potato gnocchi, these dumplings are a bit more dense and toothsome, though still nice and light. The truffled cheese sauce is decadent and rich, making it perfect for a special occasion. Ingredients Polenta Gnocchi 1 quart water 4 teaspoons kosher salt 1/4 cup extra-virgin olive oil […]
Pomegranate Gimlet
Makes 1 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 glass. Float the lime slice on top of the cocktail before serving.
Porchetta
Makes 6 to 8 servings Traditional porchetta can be made several different ways. This simplified preparation calls for a boneless pork loin cut into quarters, surrounded by Italian sausage with sautéed onions and fennel added, and wrapped in a butterflied pork belly. The whole thing is then tied and slowly […]
Potato Gnocchi with Asparagus, Rabbit, and Liver
Makes 6 servings This recipe has many steps and ingredients, but the techniques are simple and worth the finished dish! Be sure to read the recipe all the way through to plan your time, since you will need the broth to make the ragú.
Potato Gnocchi with Taleggio
Ingredients 1 1/2 lb Idaho or other starchy potatoes Kosher salt, as needed 1 cup all-purpose or “00” flour, or as needed 1 large egg 1 egg yolk 1/2 cup grated Parmigiano-Reggiano (2 oz), plus more for serving Pinch of grated nutmeg 8 oz Taleggio, cut into strips Directions Put […]
Potato, Po-tah-do: Know Your ‘Taters
Potato varieties differ in starch and moisture content, skin and flesh color, and shape. Sweet potatoes and yams, although not botanically related to the potato, share several characteristics with it and can be treated in the same manner. Each cooking technique produces a markedly different texture, flavor, and appearance in […]
Potatoes Anna
Makes 10 servings Ingredients 4 lb russet potatoes 1/2 cup clarified unsalted butter, or as needed 1 tablespoon kosher salt, plus more as needed Pinch of freshly ground black pepper, or as needed Directions Preheat the oven to 400°F. Scrub, peel, and trim the potatoes into uniform cylinders. Using a […]
Potatoes au Gratin
Makes 4 to 6 servings Ingredients 1 3/4 lb russet potatoes 5 garlic cloves 2 cups whole milk Freshly grated nutmeg, as needed Salt, as needed Freshly ground black pepper, as needed 3/4 cup heavy cream 4 tablespoons butter, cut into small pieces Directions Preheat the oven to 350°F. Butter […]
Pressure Cooker Osso Buco
Makes 4 servings Osso buco used to be an all-day recipe, saved for the most special of occasions. While we still think it’s a special dish to serve for a holiday or dinner party, preparing it in an electric pressure cooker makes it quick and easy. If you don’t have […]