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Tender frog legs are dredged in seasoned flour, browned in butter, then braised with onions and chicken stock. Finished with a creamy sauce and a toasted…
A classic burnt sugar cake with deep caramel flavor, layered and frosted with fluffy white or vanilla butter frosting. This vintage recipe from 1931…
About 40 cookies The dough for these rich chocolate cookies is rolled in powdered sugar, then baked, resulting in a crackle-patterned exterior. We think…
Whole unpeeled onions baked in the oven or buried in embers until soft and sweet. Seasoned simply with butter, salt, pepper, and optional Parmesan or sour…
About ½ pound sprouts Avoid potato and tomato seeds, which, when sprouting, are poisonous, and fava, lima, and kidney beans, which are extremely toxic…
8 to 10 servings Prepare the white sauce and meat sauce a day or so ahead, if you like.
Cooked wheat berries combined with sautéed onions, mixed dried fruits, and a hint of cinnamon. A hearty side dish that can be made with butter or olive…
15 servings This traditional Swedish method of curing salmon is easy to do at home. The fish must be impeccably fresh. Gravlax keeps well, covered and…
Crispy fried fish fillets or chunks, either deep-fried or shallow-fried until golden brown. Serve very hot with tartar sauce, chutney, raita, or cocktail…
One 9-inch 4-layer cake; 16 servings This tall cake is a tour de force, based on one made by Megan’s grandmother.
8 ounces ham per person A delicious treatment for brine-cured ham. To use country ham, reduce its saltiness as suggested in Country Ham Steak with Red-Eye…
6 servings This simple pudding is made by curdling cream with citrus juice. The absence of eggs or starches makes for a surprisingly light, bright-tasting…
Double-chocolate cookies flavored with peppermint extract and studded with semisweet chocolate chips. They are portioned, flattened, optionally sugared…
6 to 8 servings Pork belly roasted with the rind on is a memorable treat. The thicker, meatier end of the pork belly is ideal here. If your knife is not…
About 1 ¼ cups A wonderful accompaniment to game or beef filet. Dry sherry or port may be substituted for the Madeira. For Sauce Périgueux, stir in 1…
6 servings Vary the fruit, nuts, and sweetener to suit your family’s tastes. Preheat the oven to 375°F. Butter an 8-inch square baking dish.
About 7 cups; 9 servings Perfect for pork. Please read About Bread Stuffings and Dressings.
4 servings If you catch your own trout, there is nothing better. To ensure that the bacon renders and crisps, don’t rush the grilling process. While the…
Hard-cooked eggs pickled in a vibrant beet-infused brine with onion, garlic, and pickling spices. The beets tint the eggs a striking magenta and add a…
A classic German mandeltorte—a not-too-sweet almond cake with a hint of citrus and cinnamon. Lightened with beaten egg whites, it can be baked as two…
4 servings Wildfowl is variable in size and a hunt may net only one bird; feel free to halve the sauce mixture. In general, for whole wild ducks and…
A rich caramel ice cream made by blending deep amber caramel into a warm vanilla cream base. Smooth, sweet, and custardy, it's a classic frozen dessert.
8 to 10 servings For Vegetarian Posole, omit the chicken and add two 15-ounce cans pinto beans, drained. Reduce the simmering time to 30 minutes. To make…
Fresh strawberries dipped in tempered semisweet or bittersweet chocolate, then chilled until set. A simple, elegant dessert or snack.
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