If you have ever been to a really great dinner party, you might already know that the distinction is in the smallest details. The perfectly paired wine, a hard-to-find cheese at just the right temperature, or maybe something as simple as pre-sliced limes and lemons for your water. And while […]
Makes 6 servings Soft-shell crabs are in season in the spring, so keep your eye out because the soft-shell season doesn’t last that long. Be sure to have the apron, lungs, and eyes removed by your fishmonger and use the crabs as soon as possible. Ingredients Preserved Lemon Zest 3 […]
The week after Thanksgiving is the unofficial start of winter, as far as we’re concerned. With twinkling lights appearing around the neighborhood and the smell of fireplaces crackling in the distance, there is nothing greater than a pot of soup or stew simmering on the stovetop. Try one of our […]
Makes one 9-inch pie Pie Filling All Butter Pie Crust Makes two 11-inch rounds Hand Method Food Processor Method Stand Mixer Method
Makes 3 cakes Ingredients 4 1/2 cups cake flour 2 1/2 teaspoons baking powder 1/4 cup heavy cream, room temperature 8 eggs, room temperature 1 tablespoon vanilla extract 1 1/4 cup sour cream 1 1/2 cups (3 sticks) butter, room temperature 2 1/4 cups sugar 1/3 cup honey 2 teaspoons […]
Makes 2 cocktails Heat levels can vary widely in jalapeños, so always test the heat before adding them to the recipe. If using mild jalapeños, you may use 2 chiles in the recipe. Ingredients 1/2 lime, cut into 4 wedges Tajín or other chili-lime seasoning, for the rim 2 ½ […]
Makes 8 servings Lamb Kebabs Ingredients 10 cloves garlic, minced 1/4 cup plus 2 tablespoons olive oil, plus more as needed 2 tablespoons fresh lemon juice 1 tablespoon minced flat-leaf parsley 2 tablespoons minced oregano 1 tablespoon ground coriander 2 teaspoons minced fresh ginger 2 teaspoons Spanish-style paprika 2 teaspoons […]
Makes 6 servings Spit-roasting is one of the earliest cooking techniques. A duck on the spit emerges from the grill with a crackling crisp skin and meat that is less greasy than you might anticipate. Cutting the skin helps to render out the fat for lots of flavor without as […]
Makes 4 servings Squab is one of our favorite birds, although we do prefer the breasts. Don’t waste the legs, though. Make the sauce from them, and after they are cooked you can strip the meat off the bone and make a little squab salad, just like a chicken salad. […]
Makes 6 to 8 appetizer servings Cold, highly seasoned, and luxuriously raw beef with crispy fried potatoes is an inspired combination of textures and flavors that goes marvelously with a light, slightly chilled cru Beaujolais, or even better, Champagne. Serve this appetizer with gaufrettes (waffle-style potato chips), spicy mustard, and […]
Makes 4 servings In Northern California, spring brings a brief and coveted local halibut catch of fish so moist and sweet that the mild effect of steam is all a piece of this beautiful fish needs. Wherever you are, try to find halibut or another rich white fish that has […]
For many, a well-stocked bar means a lot of space— and money. Rather, a well-stocked bar is not a matter of quantity, but instead has meaningful selections available for those who are using it. Think about the last banquet you attended, even for hundreds of people. The bar had one […]