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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…
Foil packets filled with shrimp, andouille sausage, corn, and red potatoes, seasoned with Old Bay and butter, then grilled for an easy summer meal.
About 1 ⅔ cups Tart and tangy, this makes a sensational filling for sponge rolls or Angel Food Cake. You can also swirl it into a plain cheesecake before…
A butterflied pork loin stuffed with a pancetta, garlic, and rosemary paste, rolled and roasted, then seared in a cast iron skillet. Finished with a…
About 3 cups A savory stuffing that can stand up to the flavors of rich-tasting fish such as trout, salmon, bluefish, and mackerel. This stuffing can also…
4 servings This decadent method of preparing fish infuses it with the rich flavors of the fat. It is ideal for leaner fish like halibut, cod, freshwater…
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