Use this recipe as a stuffing for your turkey or a dressing you can bake separately. Additions like browned sausage, smoked ham, or pecans are natural variations for a hearty option.
Balsamic of Modena PGI Goat-Cheesecake
*The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural product, which comes from such an area, place, or country, which has a specific quality, goodwill, or other characteristic property, […]
Balsamic Vinegar of Modena PGI and Ginger Refresher
Makes 4 servings *The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural product, which comes from such an area, place, or country, which has a specific quality, goodwill, or […]
Beef Broth
Makes 2 ½ quarts broth Ingredients 4 lb bony beef cuts, such as short ribs or shank 1/2 cup tomato purée 3 qt cold water, plus more as needed 1 large yellow onion, cut into medium dice 1 leek, chopped 1 celery stalk, cut into medium dice 1/4 cup celery […]
Braised Brisket with Persillade
Makes 10 servings The key to the brisket is the marinade, and a handy way to marinate it is to place the meat in a large zipper-locked plastic bag. Pour in the marinade, and seal the bag. Turn the bag a few times to thoroughly coat the meat. Ingredients 3 […]
Chicken Liver Pâté With Apples & Cognac
Makes 2 quarts Ingredients 1 lb chicken livers, cleaned and dried Kosher salt, as needed Freshly ground black pepper, as needed 2 tablespoons olive oil 1 cup unsalted butter, cubed 3 shallots, sliced 1 garlic clove, sliced 1 thyme sprig 1 bay leaf 1 apple, Gala or Fuji, peeled, cored, […]
Chicken with Almond and Orange Dressing
Makes 4 servings The flavor of almonds in this dish is from the almond butter, which is made like peanut butter, and from almond oil, which is removed from the almonds by pressing. The almond butter and oil add a richness to this dish that would pair well with a […]
Crusted Beef Tenderloin
Makes 12 servings This roast is perfect for holidays and dinner parties, because it’s quick to cook, including a few minutes on the grill. While you can sear your roast in a pan on the stove, using the grill your house free from smoke and grease, so you can finish […]
Eggplant Ravioli with Candied Tomatoes and Olives
Ingredients Candied Tomatoes 1 pt ripe cherry tomatoes 1/4 cup extra-virgin olive oil Kosher salt, as needed Sugar, as needed 2 thyme sprigs, plus additional leaves as needed 4 garlic cloves Eggplant Filling 1 large eggplant (about 2 1/2 lb) 1/4 cup extra-virgin olive oil 1 garlic clove, smashed 8 […]
Farro with Chicken and Chanterelle Ragu
Makes 6 to 8 servings Ingredients 1/2 cup extra-virgin olive oil 4 small chicken legs (8 to 10 oz each) Kosher salt, as needed Freshly ground black pepper, as needed 1 small yellow onion, chopped 1 small carrot, chopped 1 celery stalk, chopped 1/2 teaspoon chopped rosemary 2 teaspoons chopped […]
Fedelini with Broccoli Rabe, Pancetta, Parmigiano-Reggiano, and Toasted Bread Crumbs
Makes 6 servings Ingredients 1 1/2 oz pancetta, julienned 1 cup diced onion 3 garlic cloves, minced 1 tablespoon chopped thyme 1 teaspoon red pepper flakes 1 bunch broccoli rabe, trimmed and chopped 1 3/4 cups chicken broth 1 tablespoon lemon juice 1 lb dried fedelini or other pasta 3/4 […]
Founders’ 1946 Punch
Makes 1 cocktail Combine the ingredients in a shaker with ice. Strain into a rocks glass over fresh ice. Garnish with the rosemary sprig. Honey-Herb and Tea Base Makes about 1 1/2 cups In a saucepan, combine the water, honey, thyme, and rosemary. Bring to a simmer and cook for […]