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4 to 6 servings For well-browned, crisp chicken skin, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat and brown the chicken, skin…
About 24 crullers Crullers were brought to America by Dutch immigrants. They have a twisted or knotted shape and are richer than doughnuts. Please read…
6 to 10 servings Roasting wild turkey in a bag keeps it from losing precious juices. Please read About Wildfowl and About Wild Turkey.
About 2 pounds This recipe is one of Marion’s, presumably written after a trip to Mexico. It is essentially milk fudge, but made by creating an…
A comprehensive guide to making jerky from various meats including beef, venison, pork, fish, and poultry. The process involves slicing, marinating…
Fresh corn on the cob boiled or steamed until tender, then served hot with butter, salt, and black pepper. A simple summer side dish that lets sweet corn…
4 sandwiches Originating in New Orleans, the po’boy is a large sandwich made with French bread. Popular fillings include hot Italian sausage, ham, fried…
About 1 quart Fior di latte means “flower of milk.” It is an incredibly simple flavor that relies solely upon the highest quality milk you can buy…
A creamy tuna noodle casserole with peas and prosciutto, cooked in a skillet and finished under the broiler for a golden, cheesy crust. This comforting…
These fish morsels make a superb appetizer on their own or as part of a Fritto Misto.
24 pieces No angels, no horses; a fanciful name for a time-tested combination.
About 1 ½ cups An enriched velouté to be used with poached chicken or vegetables. It becomes Poulette Sauce if, as a final step, you add finely chopped…
Fresh melon halves or a watermelon basket filled with a colorful mix of oranges, peaches, pineapple, blueberries, and melon balls, lightly sweetened and…
About 1 quart The optional honey or syrup will yield a slightly smoother, less icy texture. For a vegetarian version, the gelatin may be omitted (use 1 ¾…
2 round loaves or 3 baguettes Leavened with a sponge starter, above, these free-form loaves are crusty and have a moist, chewy crumb.
Five 3-inch tartlets If you use the filling for Chess Pie, these are very much like Canadian butter tarts, which also sometimes contain walnuts, pecans…
4 servings This preparation treats tough collard greens with a light hand rather than the usual long simmering. Since they are sliced thinly, the greens…
6 to 8 servings The classic French preparation, Gratin Dauphinois, is made with little more than raw potato slices and cream, which reduces, browns, and…
About 1 pound Before beginning, you may want to polish your molds with a cotton cloth; this will lower the incidence of air bubbles and produce glossy…
Classic French toast made by soaking bread slices in a sweetened egg and milk mixture, then pan-frying until golden brown. Serve hot with a dusting of…
A simple tart plum jelly made by simmering chopped plums with water and following a standard fruit jelly method. Yields about three half-pint jars.
A frozen berry mousse made from Bavarian Berry Cream with extra sugar, set in a mold or parfait glasses. Topped with whipped cream and fresh berries.
Homemade filled chocolates made by tempering chocolate, forming shells in molds, and filling them with caramel, marzipan, peanut butter, ganache, or…
Tender blintzes filled with a quick blueberry-lemon jam and served with sour cream, crème anglaise, or lemon curd. A simple summer dessert or brunch dish.
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