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Varies When made with Tabasco chiles, hotter cayenne varieties, or red serranos, this sauce is a good approximation of the classic Avery Island condiment…
About fifteen 3-inch cookies Marion considered these “the height of elegance.” We are especially fond of Florentines made with candied ginger, candied…
About eight 6-ounce servings This eggnog is quite boozy, which is how we like it, but feel free to scale back on the rum, if desired.
4 servings A classic combination with scores of variants around the world. This Spanish-leaning version is tinted with fragrant saffron; for the broth-y…
2 round loaves While this recipe is long, the process is really quite simple. There are different stages at which the dough can be retarded if you need to…
About 3 quarts This tangy, crisp, fermented take on giardiniera was an instant hit in our house. We like to set out a bowl of it, drizzled with olive oil…
6 servings Mujadara is a simple, frugal, and satisfying dish that is popular throughout the Levant, particularly as a Lenten staple for Orthodox…
About 4 pint jars Dulse adds a savory, briny flavor to the turnips, but this pickle is still delicious without it. Please read about pickling and How to…
A moist, delicate spice Bundt cake flavored with cinnamon, nutmeg, and cloves, enriched with brown sugar, butter, eggs, and yogurt or buttermilk.
A classic French sponge cake (biscuit) that is light and airy, made with cake flour, eggs, and sugar. It is used as a base for layered tortes and can be…
A creamy water-bath cheesecake with a graham cracker crust, enriched with heavy cream, sour cream, vanilla, and lemon zest. The water bath ensures a…
About 1 quart This dark brown Italian liqueur is made with green English walnuts. The walnuts should be immature enough that they are easy to cut in half…
About 2 pounds Traditionally served with cheese, especially Manchego. If using a food mill, the pulp left in the mill may be boiled with sugar and water…
A refreshing fruit punch combining black tea, citrus and noncitrus juices, crushed pineapple, and club soda. Served chilled over ice, it yields about…
A step-by-step guide to creating a bound bread crumb or cracker coating for fried foods. It covers two methods: a thin batter dip and a traditional flour…
About 48 puffs Pass these on a tray and serve with Champagne. Please read About Choux Paste.
12 to 15 servings This decadent casserole is Megan’s grandmother’s recipe. It is served as a side dish on holidays, but could almost be considered dessert.
About 3 pint jars Please read about pickling and How to Process.
One 9 ½- or 10-inch tart The same formula can also be used for smaller tartlets, but slightly more or less glaze, pastry cream, and fruit may be needed.
About 9 cups; 5 servings A Philadelphia specialty dating from the founding of our nation, this tripe soup was sold on the street with cries of “All hot!…
6 to 8 servings A clafoutis is a simple French country dessert. It is similar to an old American dessert called batter pudding and is made by pouring…
A light, airy French meringue cake layer made with toasted nuts and cornstarch. Baked at a low temperature until crisp, it is used as a component for…
4 servings Freekeh’s subtly smoky flavor is an excellent partner to the toasty browned Halloumi in this dish.
4 servings Please read about Cooking en Papillote. The seasonings can be varied to your taste; for a packet that serves as a whole meal, see Chicken Hobo…
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