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In addition to dipping truffles, you may use this procedure to dip squares of nougat, fudge, Honeycomb Candy, or any other type of candy center. If you…
8 arepas (4 servings) From Venezuela and Colombia, arepas are made with precooked corn flour, the most widely available brand being P.A.N. Stuffed arepas…
4 servings Superlative comfort food from northern Thailand. Tender egg noodles and fall-apart chicken lurk in the coconut-curry broth; the optional crispy…
2 pounds This recipe can be scaled up depending on how much salmon you wish to smoke. Black cod (sablefish), sturgeon, and mackerel are also excellent…
A classic French fish stock (fumet) made from white fish bones, aromatic vegetables, white wine, and herbs. Simmered gently and strained for a flavorful…
A silky baked caramel custard made with eggs, half-and-half, and a deep amber caramel, finished with a pinch of flaky sea salt if desired.
About 10 cups; 5 to 6 servings A family favorite, and an inspiration to use greens in many of our soups. For a soup with even more character, swap in…
4 servings A superlative treatment for poultry that results in deeply browned birds with flavorful meat and skin. This procedure may be used with a whole…
About 2 cups Stir in chopped roasted peanuts to taste, or sprinkle them over the finished cake, if desired. This is excellent with chocolate cake.
About 6 cups; 4 servings This soup is claimed by both Virginia and Georgia, but its roots are undoubtedly in the peanut stews of Senegal and Gambia.
4 servings A breakfast classic. For those who desire the texture of shredded potatoes, see Potatoes Rösti.
A simple asparagus salad tossed with a sesame-soy vinaigrette. Serve warm or chilled as a light side.
9 servings These informal pastries are much easier to make than their puff pastry counterpart, Mille-Feuille. They can be filled as directed with pastry…
6 to 8 servings Could the Emperor conceivably have had these in mind when he contended that “an army marches on its stomach”? A classic napoleon, or…
About 6 cups; 4 servings Irma and Marion used grünkern, or freekeh, in place of the barley called for here. To substitute freekeh, add whole grains 20…
Frog legs coated in breadcrumbs or cracker crumbs and deep-fried until golden. Served with tartar sauce for dipping.
About 1 ½ cups Wonderful with roasted meats, and a good alternative (or supplement) to Cranberry Sauce for serving with a Thanksgiving turkey.
Tender salsify tossed with olive oil or brown butter, fresh herbs, and optional hazelnuts and chives. A simple, elegant side dish.
4 servings You can steam any clam you like, but soft-shell clams are the traditional steamers, in large part because it is difficult to purge them…
About 4 cups; 4 servings Cooking polenta for less time results in a toothsome texture. Some American brands of polenta are done in as little as 5 minutes…
A baked pearl tapioca pudding made with rich milk, egg yolks, and fluffy egg whites, flavored with lemon zest and juice or vanilla. It puffs up golden in…
A versatile recipe for poaching fresh summer fruits in a spiced syrup. Choose from apricots, cherries, peaches, pears, apples, pineapple, or plums and…
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