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Fresh corn on the cob boiled or steamed until tender, then served hot with butter, salt, and black pepper. A simple summer side dish that lets sweet corn…
4 sandwiches Originating in New Orleans, the po’boy is a large sandwich made with French bread. Popular fillings include hot Italian sausage, ham, fried…
About 1 quart Fior di latte means “flower of milk.” It is an incredibly simple flavor that relies solely upon the highest quality milk you can buy…
A creamy tuna noodle casserole with peas and prosciutto, cooked in a skillet and finished under the broiler for a golden, cheesy crust. This comforting…
These fish morsels make a superb appetizer on their own or as part of a Fritto Misto.
24 pieces No angels, no horses; a fanciful name for a time-tested combination.
About 1 ½ cups An enriched velouté to be used with poached chicken or vegetables. It becomes Poulette Sauce if, as a final step, you add finely chopped…
Fresh melon halves or a watermelon basket filled with a colorful mix of oranges, peaches, pineapple, blueberries, and melon balls, lightly sweetened and…
About 1 quart The optional honey or syrup will yield a slightly smoother, less icy texture. For a vegetarian version, the gelatin may be omitted (use 1 ¾…
2 round loaves or 3 baguettes Leavened with a sponge starter, above, these free-form loaves are crusty and have a moist, chewy crumb.
Five 3-inch tartlets If you use the filling for Chess Pie, these are very much like Canadian butter tarts, which also sometimes contain walnuts, pecans…
4 servings This preparation treats tough collard greens with a light hand rather than the usual long simmering. Since they are sliced thinly, the greens…
6 to 8 servings The classic French preparation, Gratin Dauphinois, is made with little more than raw potato slices and cream, which reduces, browns, and…
About 1 pound Before beginning, you may want to polish your molds with a cotton cloth; this will lower the incidence of air bubbles and produce glossy…
Classic French toast made by soaking bread slices in a sweetened egg and milk mixture, then pan-frying until golden brown. Serve hot with a dusting of…
A simple tart plum jelly made by simmering chopped plums with water and following a standard fruit jelly method. Yields about three half-pint jars.
A frozen berry mousse made from Bavarian Berry Cream with extra sugar, set in a mold or parfait glasses. Topped with whipped cream and fresh berries.
Homemade filled chocolates made by tempering chocolate, forming shells in molds, and filling them with caramel, marzipan, peanut butter, ganache, or…
Tender blintzes filled with a quick blueberry-lemon jam and served with sour cream, crème anglaise, or lemon curd. A simple summer dessert or brunch dish.
About 4 cups Whereas sautéed onions can still have some pungency and texture, caramelized onions are meltingly tender and savory-sweet with—as their name…
A simple sautéed corn side dish with optional bacon, peppers, and herbs. Quick to prepare and perfect for summer.
A warm salad of pearl barley tossed with sauteed mushrooms, shallots, and asparagus, brightened with lemon zest and juice. A hearty side dish or light…
About 1 ¼ cups This is traditionally used to marinate pork and chicken, but it is also a good flavoring for goat, mutton, or lamb steaks and chops. The…
A savory sauerkraut and mushroom filling cooked with onion in butter or olive oil. Use it to stuff pierogi, pastries, or savory crepes.
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