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4 servings This dish, usually served as an appetizer, is all about contrast: creamy, mild tofu coated with a crisp cornstarch shell, swimming in a salty…
6 servings Beef shank meat is a common ingredient in this dish, as is veal—substitute at will.
A classic French vanilla bean custard sauce, gently steeped with vanilla and thickened into a silky pouring cream. Perfect for drizzling over desserts.
About thirty 5-inch wafers To make these fabulously thin Scandinavian wafers, you will need a krumkake iron, which fits over a gas or electric burner…
About sixty 1 ½-inch cookies When Marion and John were traveling in Normandy, they sampled a famous local specialty, sablés (sablé is French for “sandy”)…
4 servings Instead of pounding the steak, you may substitute 1 ½ pounds cube steak. For tips on pounding meat, see here.
About four hundred ¾-inch wafers These little cakes will be the size of a quarter when baked. Our recipe tester told us she fantasized about piling them…
2 servings If shelling fresh peas, you may add two or three pods to the pan for extra flavor. If fresh peas are unavailable, substitute one 10-ounce…
16 tamales Tamales can be wrapped in corn husks or banana leaves (see variation) and baked or steamed. (If neither is available, you can use 8 × 10-inch…
8 to 12 servings Sucking pig must be special ordered. Have the butcher prepare the pig for you by cleaning it well and removing all the organs. A 20-inch…
A hearty Cajun rice dish with bone-in chicken and andouille sausage, flavored with the holy trinity of onion, bell pepper, and celery, plus tomatoes and…
A tender, moist sponge cake sheet that rolls without cracking. Perfect for making roll cakes with your favorite filling.
A classic Black Forest cake featuring layers of chocolate génoise brushed with kirsch syrup, filled with whipped cream and cherries, and frosted with…
A hearty beef potpie made with beef stew topped with a pastry crust or biscuits, baked until bubbling and golden brown.
About ½ cup Catch-in-the-throat Chinese and German mustards are made by blending dry mustard to a paste with a cold liquid such as water, flat beer, or…
6 servings When stiffened with a small amount of gelatin, chocolate mousse can be set in a mold and unmolded or used as a filling for a chocolate…
4 servings A stellar breakfast or brunch dish courtesy of David Barber, chef and owner of the much-missed Three Square Grill in Hillsdale, Oregon. For a…
8 to 10 servings The picnic shoulder is among the tastiest of pork roasts. Try to find a whole picnic roast with the skin left on. Brushing it with water…
About 1 ½ cups A sophisticated glaze or frosting for rich chocolate or nut tortes. For an even more bittersweet effect, substitute 1 ounce unsweetened…
4 servings Ceviche is raw shellfish or fish marinated in an acidic dressing. Though not technically cooked, the acid causes the shellfish to turn opaque…
About 1 ½ cups Here the richness of mayonnaise is tempered by the addition of cooked, mashed potato and/or ground nuts. Both versions are excellent as a…
About twenty 3 ½-inch cookies Preheat the oven to 300°F. Line 2 baking sheets with parchment paper (do not use silicone liners).
About 2 pounds Please read Making Sausage at Home. Although it has much less fat than conventional breakfast sausage, it remains juicy if not overcooked.
4 servings Also known as pasta in bianco or fettuccine al burro. To make it cacio e pepe, use Romano cheese and a generous amount of freshly ground black…
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