This roulade is great for a compact Thanksgiving dinner, with the addition of a veggie side, cranberry sauce, and nice crusty bread. Follow along with this video for more guidance on butterflying, pounding, rolling, and tying. Makes 12 servings Ingredients Italian Sausage Stuffing 1 tablespoon olive oil 1 lb sweet […]
Makes 2 quarts Ingredients 1/4 cup extra-virgin olive oil 5 oz minced shallots 1/2 teaspoon kosher salt, plus as needed to adjust seasoning 2 tablespoons (about 6 cloves) minced garlic 1/4 teaspoons red pepper flakes 3 tablespoons unbleached all-purpose flour 1 cup dry white wine 3 cups fortified chicken stock […]
Makes 10 servings These sliders take the mess out of the east-coast favorite sausage sandwich! We’ve included a pinch of red pepper flakes, but if you like spice, you can add more, or even start with hot Italian sausage. Once grilling season is over, you can use this mixture to […]
Makes one 9-in by 13-in pan You can use any nuts to finish this bar—pecans, walnuts, almonds, cashews, or even a mixture. Ingredients Shortbread Crust 2 cups all-purpose flour 3/4 cup confectioners’ sugar 7 oz (14 tablespoons) unsalted butter 1/2 teaspoon pure vanilla extract 1/4 teaspoon kosher salt Brownie Filling […]
Makes 60 pieces These classics can be made using cashews or pecans. Soft caramel is the glue that cements the turtle into shape, and chocolate makes the shell. Coat just the tops in chocolate if you know you are using them right away, or dip them entirely in chocolate if […]
Makes 1 1/2 quarts This soup is a winter favorite. It pairs one of our favorite spices, cardamom, with white onions, crispy prosciutto, and shaved Parmigiano-Reggiano for a combination of sweet, salty, and buttery that will knock your socks off. Ingredients Soup 1/4 cup olive oil or unsalted butter 2 […]
Makes 1 serving This cocktail is visually beautiful with deep red wine literally floating on top of the orange-hued blend of sake, sweet vermouth, and orange juice. It is refreshing enough to enjoy during a cocktail party on your back patio, but also transitions beautifully as an aperitif before a […]
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! Ingredients 2 lb ripe plum tomatoes 2 tablespoons extra-virgin olive oil 2 garlic cloves, […]
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 […]
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 […]
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 […]
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. […]