Makes 8 servings We use delicata squash because it’s beautiful, but you can use any squash for this dish. Delicata and acorn don’t need to be peeled, but be sure to remove the tough peel from heartier-skinned squashes, like butternut or pumpkin. Ingredients 2 lb 12 oz delicata squash 4 […]
Makes 1 cup Ingredients 3 unpeeled garlic cloves 1/3 cup canola oil, plus more as needed 1/3 cup red wine vinegar 1/3 cup extra-virgin olive oil 1 tablespoon sugar 1/2 teaspoon kosher salt 1/4 teaspoon freshly cracked black pepper Directions Preheat the oven to 350ºF. Roast the garlic inside its […]
This tart makes the best of in-season plums, but you can substitute any stone fruit, like halved cherries, apricots, or nectarines. Makes one 9-inch tart Ingredients Vanilla Tart Dough, fitted into a 9-inch tart pan and chilled 1 1/2 lb plums (7 to 8 medium), rinsed, halved, and pitted 1/2 […]
Farofa Natalina Directions:
Makes 10 servings The sweet and savory bites of glazed turkey are just the upgrade Thanksgiving dinner needed! Simply omit the walnuts for a nut-free dish, and thicken the pan sauce with a corn starch slurry for a gluten-free option.
Makes about 3 dozen cookies, depending on the size of the cookie cutter You are an artist, and the holiday cookie plate is your canvas! This year, we would like to give you the gift of sugar cookies that are easy to make, hold their shape when baked, and are […]
Makes 8 to 10 servings Ingredients Pumpkin and Chestnut Stuffing One 3-lb pumpkin Kosher salt, as needed 5 oz peeled fresh or frozen chestnuts 1 rosemary sprig 1 garlic clove, crushed 2 tablespoons grated Parmigiano-Reggiano 4 amaretti cookies, crumbled 2 egg yolks Zest from 1 orange Freshly ground black pepper, […]
Makes 12 servings This recipe is adapted from the menu of the Gatehouse restaurant on the CIA’s Napa campus in St. Helena, California. It is sweet and savory (mostly sweet!) and is the perfect way to showcase in season strawberries, though we think peaches would also be delicious. The whipped […]
Makes 2 cups This honey can be made 1 month in advance. Store wrapped in the refrigerator. If it becomes too thick, set in a bowl of warm water or microwave on low power for 30 seconds at a time until it thins out. Ingredients 1 1/4 cups honey 2/3 […]
Makes 4 servings This is one of the most aromatic ways to cook sea bass. The crust forms a nice cooking vessel for the fish and citrus, and when you crack the crust the smell is incredible. Bring the fish to the table in the crust and then crack it […]
Makes 8 – 10 servings Filling Ingredients 1 1/4 cups heavy cream 10 oz roughly chopped bittersweet chocolate (not more than 65% cacao) Caramel Topping Ingredients 1/3 cup heavy cream 1/2 cup sugar 1 teaspoon light corn syrup 2 tablespoons unsalted butter Fleur de sel or other high-quality flaked sea […]
Makes one 9-inch pie The flavor combination of caramel and apples is a natural pairing that has become a popular choice for pies—a trend that hopefully is here to stay. The salt in this recipe enhances th flavors. Use a high-quality flaked sea salt, such as Maldon. Ingredients All-Butter Pie […]