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4 servings Saltimbocca means “jump into the mouth,” which is precisely what these delicious stuffed and sauced cutlets do. Prosciutto and sage are the…
About 6 cups We first encountered mushroom confit in a Thomas Keller cookbook, and we’ve been tweaking the recipe for years. In our opinion, this is the…
About 1 cup Traditionally, this dip is served with Steamed Artichokes or young cardoons, celery, and fennel. But, really, any tender vegetable is enhanced…
2 servings Roasted whole pheasant is traditionally stuffed with wild rice and mushrooms and served with Sauce Chasseur. We think this classic preparation…
One 9-inch single-crust pie Use 3 eggs for a soft, custardy filling, 2 for a firmer pie with a pronounced pumpkin flavor. To prepare this with sweetened…
Onions are hollowed out, steamed, and filled with a savory mixture of sausage, spinach, and cream, then baked until golden.
A sweet and gentle prawn curry from Aunty Geeta, featuring English mustard and tomatoes. Quick to prepare with a fragrant panch phoron base.
4 to 6 servings Serve this flavorful dish with small boiled potatoes or Spätzle.
4 to 6 servings Serve this delicious stew with rice, beans, and tortillas or use as a filling for tamales, burritos, tacos, or enchiladas. You can make a…
4 servings Do not judge these fries by potato standards; sweet potatoes do not have as much starch, and will never be as crisp. Sweet, moist, orange…
Twenty-four 2 × 1 ⅓-inch bars A chewy brown sugar–pecan toffee layer spread over shortbread and topped with chocolate. These bars are best made a day…
About 1 ½ cups Think of this as a “twofer”: You get meltingly tender cloves of garlic for garnishing, adding to sauces, or spreading on toast, as well as…
About 1 ½ cups Doubled, this makes an excellent cheese ball (see here).
Two 9-inch round or oval loaves The dough for this lightly sweet bread is very sticky, so if you have a stand mixer, use it. We like to eat toasted slices…
6 to 8 servings For those determined to make this out of season, please read About Tomatoes for tips on choosing and serving tomatoes in the winter. To…
12 servings These old-fashioned Italian desserts get their almond flavor from amaretti cookies, which are traditionally made from apricot kernels.
About twenty 1 ½-inch meatballs SHALLOW-FRIED The tried and true way to brown meatballs is in a skillet. Feel free to experiment with the meats used; the…
4 servings Preheat the oven to 350°F. Butter a shallow 2-quart baking dish.
These miniature quiches are made with store-bought phyllo cups and a simple egg custard. They can be filled with ham, broccoli, or roasted red peppers…
A quick jus made from pan drippings and stock to enhance the flavor and juiciness of roast beef.
About 8 cups, or 4 servings If you make your own kimchi, this stew is a great way to use up the last of a batch. A combination of pork and tofu is…
A baked meringue dessert made from French, Swiss, or Italian meringue, shaped into layers or shells and dried in a low oven until crisp.
4 sandwiches To make an Italian Beef Sandwich, divide ½ cup drained Chicago-style giardiniera, store-bought or homemade, among the sandwiches, top with…
A spiced Cincinnati-style chili with ground beef, chocolate, and cinnamon. Serve with oyster crackers and a York Peppermint Pattie for an authentic…
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