Makes 8 servings To make a savory filling for stuffed mushrooms, sausage and ham are added to the chopped stems, along with onions and garlic. The mushrooms are then topped with breadcrumbs or a combination of grated cheese and crumbs. For even cooking, quickly sauté the mushroom caps in olive […]
Where I grew up in New Jersey, there was a local candy shop that sold macadamia nut brittle that was a prized possession in my house. It was, as you can expect, expensive as kids candy went, and my parents/Santa only got it once a year to sneak into our […]
Makes approximately 3 dozen cookies Egg Wash
Makes 40 pieces This classic appetizer is always a crowd pleaser, and we love it with a little extra crispy bacon on top. Ingredients 4 oz bacon, diced, plus more for garnish, if you like (see note) 1/2 cup diced onions 1/3 cup minced green bell pepper 1/3 cup minced […]
Makes 6 to 8 servings Many variations on lasagna may be found all over Italy. If you go toward the south of Italy, you will see cooks using ricotta instead of béchamel. This is the classic lasagna Bolognese; try this version and you won’t be disappointed. If you want your […]
Makes one 9-inch pie Ingredients Single crust recipe Pie Dough 3 cups whole milk 1 1/4 cups sweetened shredded coconut, plus 1/4 cup, toasted 1 cup sugar 1 vanilla bean, split lengthwise, seeds scraped 1/3 cup cornstarch 2 eggs 3 egg yolks 2 tablespoons butter 1 cup whipped cream Directions […]
Makes about 1 1/4 quarts, or 8 servings Freshly ground coffee gives this Philadelphia-style ice cream a bold flavor. Coffee beans are sold by variety or as a blend, and in varying degrees of “roast,” from a light, or American, roast to inky black and shiny espresso roast. Coarsely grinding […]
Lime Chili Butter, Scallion Butter, and Roasted Garlic Butter are three of our favorite compound butters, which can be used to top grilled meats and vegetables, as a toasted sandwich spread, or as an accompaniment on a brunch table. Create your own variations, adding spices, minced chiles, smoked salt, or […]
Cooking food in pouches can seem gimmicky, but it’s actually a great method for preparing quick and easy meals for one person or a party for ten! Cooking in pouches, known in French as en papillote, or “in paper,” is a method of steaming foods with their own juices, with […]
Makes 12 servings
Makes 1 cocktail This recipe features some of the season’s favorite flavors, with a special ingredient that may be new to you. Before we even get to the shrub, though, we add just enough apple brandy to make it count, fresh apple cider (often produced with sweet Cortland apples, hence […]
Makes one 9-inch tart In many regions of the United States, fresh pasteurized lump crabmeat is readily available April through November, but it also can be purchased flash-frozen or canned. Here the delicate, sweet flavor of the crab is complemented by mild chives, sweet red bell peppers, and Old Bay […]