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4 servings In this simple method, artichokes are braised in white wine until tender. When the wine evaporates, the artichokes brown in the garlicky olive…
A simple, comforting cornmeal porridge cooked with water or milk until smooth and creamy. Served warm with melted butter and a drizzle of molasses, maple…
Homemade peppermint patties made with creamy fondant flavored with peppermint and coated in chocolate. They are refreshing candies that taste especially…
A classic seven-layer dip with refried beans, creamy avocado, spiced sour cream, chiles, olives, tomatoes, and sharp Cheddar. Served with tortilla chips…
4 to 6 servings We love to make this with chickpeas, lots of fresh herbs, and celery or fennel for crunch.
About thirty 2-inch squares or diamonds If desired, substitute about 15 ounces frozen spinach, thawed, for the fresh. The important thing is to press as…
A rich and soothing chicken broth simmered with soy sauce, Shaoxing wine, ginger, and shiitake mushrooms. Perfect served over rice or as a base for wonton…
2 to 4 servings An 8-inch skillet comfortably holds 4 eggs; you may add up to 6 eggs to a 10-inch skillet, or 10 eggs to a 12-inch skillet. For an…
5 cups This extra-crunchy granola uses pureed ripe banana in place of some of the sugar. The resulting granola is lightly sweet, with no real banana…
About thirty 3-inch wafers Almost paper-thin, with a subtle almond flavor, tuiles are curled by being draped, while still warm and pliable, over a rolling…
4 to 6 servings A specialty of Upstate New York, this deeply satisfying dish can serve as a side, but it is hearty enough to carry a meal if accompanied…
A rich, concentrated sauce made by slowly reducing brown stock until it becomes a light syrup (demi-glace) or honey-like glaze. This umami-packed base…
Please read About Buttercream. 3 to 3 ½ cups This egg white buttercream does not require a cooked syrup. Have the butter and egg whites at room…
This recipe provides two fillings for filled cookies: a fruit-and-nut filling with dried fruit and citrus, and a coconut-lime filling. Both are quick to…
6 servings A classic side dish with enchiladas, burritos, or chiles rellenos. The beans are easier to mash when they are warm.
Live lobsters boiled in heavily salted water until bright red, then served with melted butter and lemon wedges. A straightforward method for cooking…
A light, airy Italian custard sauce made with egg yolks, sugar, and sweet wine or orange liqueur. Serve immediately as a dessert or chilled and folded…
About 5 pint jars An American invention, crunchy and refreshing. The 3-day process is well worth the wait, especially to homesick Southerners. Please read…
Varies When made with Tabasco chiles, hotter cayenne varieties, or red serranos, this sauce is a good approximation of the classic Avery Island condiment…
About fifteen 3-inch cookies Marion considered these “the height of elegance.” We are especially fond of Florentines made with candied ginger, candied…
About eight 6-ounce servings This eggnog is quite boozy, which is how we like it, but feel free to scale back on the rum, if desired.
4 servings A classic combination with scores of variants around the world. This Spanish-leaning version is tinted with fragrant saffron; for the broth-y…
2 round loaves While this recipe is long, the process is really quite simple. There are different stages at which the dough can be retarded if you need to…
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