Makes 4 servings This simple egg dish is an amazing, flavorful dish as long as you use the very freshest eggs and the best good quality tomatoes. This is no place to use generic canned tomatoes!
Vanilla Fudge
Makes one 9-inch square slab A vanilla bean cooked with the batch gives this fudge an ethereal vanilla fragrance, with the added bonus of tiny black vanilla seeds throughout the fudge. It is like perfect vanilla ice cream transformed into candy. Ingredients 2 lb (4 cups) sugar 6 oz (1/2 […]
Vanilla Sponge Cake
Sponge cake, whether you know it as génoise or pan di Spagna, is a light, sweet, delicate cake rich in eggs. These cakes are made from egg foams with very little or no added fat. To add moisture, sponge cakes are often liberally brushed with sugar syrup. Fill the cake […]
Vanilla-Scented Pear Strudel
Makes 12 servings The unbaked strudels can be made in advance. Immediately store wrapped in the refrigerator for 2 days or in the freezer for 3 months. The strudel does not have to be thawed before baking. Ingredients 2 cups crushed sugar cookies (from about 8 oz cookies) 1 1/4 […]
Venison with Apple-Vanilla Compote and Foie Gras Bread Pudding
Makes 6 servings Venison’s rich flavor and color has made it one of my favorite meats. It is also low in fat and is now fairly easy to purchase. If venison is unavailable, this recipe can be made using any dark game or poultry; duck is virtually interchangeable with venison. […]
Vietnamese-Style Fried Spring Rolls
Makes 20 pieces Spring roll wrappers usually can be found in the produce section. We opted to panfry these spring rolls, rather than deep fry them. Be sure the oil is heated properly. Ingredients 2 tablespoons peanut oil 2 teaspoons minced ginger 1/4 cup thinly sliced scallions, white portion only […]
Warm Gingerbread Pudding
Makes 8 servings Sweet, warm spices like cinnamon, nutmeg, clove, and allspice give gingerbread and many other baked goods their unmistakable aromas. Spices are generally understood to be dried aromatic ingredients, typically the bark or seeds of a plant; they are sold whole or ground. Whole spices may be toasted, […]
What I’m Cooking (and Freezing!): Roasted Salsa Verde
I live in a city, in a pretty small house with an especially small kitchen. When I fantasize about the next house I’ll live in, a big kitchen is key, of course, but the thing I romanticize the most (well, other than a pool) is the space for a big […]
What I’m Cooking: Herb-Rubbed Roasted Pork
This recipe is really more about the rub than the roast, since it’s all-purpose and surprisingly versatile. Inspired by the seasoning typically used in porchetta, this rub is incredibly flavorful on its own, but a chameleon when paired with virtually any ingredient. Meaning you can eat a dish like this […]
What I’m Cooking: Instant Pot Pulled Pork (An Underdog Story)
My husband was craving pulled pork, so I ordered a pork butt that I planned to cook in my Instant Pot—a tool I mostly reserve for chicken stock. But as the days get warmer, I find myself turning to it more often to avoid using the oven or stove, which […]
What I’m Cooking: Not Brisket
I’ve never celebrated Passover, but I am not immune to cravings for Mrs. Maisel-quality brisket when all of my friends are preparing for Seder. I put all of the ingredients for a tasty braised brisket on my grocery store order this week, and well, unfortunately, this will be a brisket-less […]
Whiskey Sour
Makes 1 serving We call it a whiskey sour, but other classic variations may use gin, vodka, or even Amaretto, an Italian liqueur made from the pits of apricot that tastes strongly of almond. Ingredients 2 oz whiskey, gin, vodka, or Amaretto 1 oz fresh lemon juice 1 oz simple […]