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4 servings Ceviche is raw shellfish or fish marinated in an acidic dressing. Though not technically cooked, the acid causes the shellfish to turn opaque…
About 1 ½ cups Here the richness of mayonnaise is tempered by the addition of cooked, mashed potato and/or ground nuts. Both versions are excellent as a…
About twenty 3 ½-inch cookies Preheat the oven to 300°F. Line 2 baking sheets with parchment paper (do not use silicone liners).
About 2 pounds Please read Making Sausage at Home. Although it has much less fat than conventional breakfast sausage, it remains juicy if not overcooked.
4 servings Also known as pasta in bianco or fettuccine al burro. To make it cacio e pepe, use Romano cheese and a generous amount of freshly ground black…
4 servings Developed at the Brown Hotel in Louisville, Kentucky, in 1923, this delight remains on the menu to this day.
A hearty lentil soup variation with diced gold potato and cured Spanish chorizo or kielbasa. Simmered until the potatoes are tender and the sausage is…
A rich pecan pie variation with chocolate chips or chunks folded into the filling. Baked until set, chilled, then gently warmed to soften the chocolate…
1 pound This strongly flavored delicacy is a boon to the adventurous or to those who hanker for pungent cheeses but cannot eat them. Like Kombucha, this…
A light yet buttery orange sponge cake soaked with dark rum and finished with a bittersweet chocolate glaze or a dusting of powdered sugar.
About ¾ cup Use this icing, flecked with golden brown, on spice cakes.
4 servings If using shrimp, the idea is to eat them shell and all. We are especially fond of the crispy shrimp legs after frying. Using head-on shrimp…
6 servings Cacciatore means “hunter’s style” in Italian. There are countless versions of this dish, some made with rabbit (which seems more appropriate to…
About 35 cookies Preheat the oven to 375°F. Lightly grease or line 2 baking sheets or cookie sheets with parchment paper.
1 ½ to 2 pounds This recipe produces small curd cottage cheese with a delicate tang.
4 servings Gentle cooking—and lots of butter—is sometimes the best approach for treasured backstrap and tenderloin medallions.
About 2 cups This delicate, buttery stuffing can be used to stuff a range of seafood, from sole fillets to whole baked trout; it also makes a fine…
About 1 ½ pounds This is an emulsified sausage with a smooth, springy texture. Please read Making Sausage at Home and Grinding Meat at Home.
About 8 cups; 4 servings For Mushroom Barley Soup, omit the beef. Begin by heating the butter or oil over medium heat. Add the mushrooms and shallot and…
40 ravioli; 8 servings Often served with a complementary sauce like any other pasta, cooked ravioli may also be sautéed in butter or olive oil until…
2 ½ pounds or ten 5-inch sausages A lamb sausage with North African spices. We particularly enjoy merguez as a breakfast meat with Shakshouka with Tuscan…
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