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10 rolls; 5 to 10 servings The ingredients in this recipe can be used to make 5 crab, tuna, or salmon rolls and 5 vegetable rolls, or 10 vegetable rolls…
5 or 6 servings The most common argument against tongue has nothing to do with its superlative flavor, but its uniquely tender texture. The best…
About ¼ cup This pungent, slightly sweet mixture of ground spices sometimes contains cardamom or ginger, and black peppercorns can be substituted for the…
About 4 cups Shrimp and lobster are the most flavorful shellfish to use here.
A gluten-free pizza crust made with a blend of rice flours, tapioca starch, and xanthan gum. The dough is spread thin, pre-baked, then topped and finished…
A classic Cuban cocktail made with light rum, lime juice, and Coca-Cola. Serve over ice with a lime wedge garnish.
A classic Bloody Mary cocktail made with vodka, tomato juice, and spices, garnished with a celery stalk.
About 2 cups This cooking process is similar to how apple butter is made: The ingredients are all simmered together until the tomatoes are broken down…
Chicken livers are coated in seasoned flour and fried until crispy and golden. A simple, savory dish that's ready in about 25 minutes.
About 5 cups; 3 servings If using fresh green peas, they may need a longer simmering time to soften.
4 to 6 servings Please read about Stir-Frying. If desired, substitute asparagus, trimmed and cut into 2-inch pieces, for the broccoli.
About 1 pint jar For tacos, nachos, sandwiches, salads, or anywhere a punchy pickled garnish is needed. Feel free to vary the seasonings. For instance…
A classic cocktail made with gin, Triple Sec, lemon juice, and orange bitters, shaken and strained into a chilled glass.
About forty 2 ½-inch cookies This dough also makes a good filled cookie, or rich drop cookie; see About Drop Cookies or About Filled Cookies.
Varies These are not the fire-truck red “maraschino cherries” of banana split fame, but rather extremely boozy sour cherries that are as much at home as a…
10 rolls A brioche à tête, literally, brioche with a head, has a small topknot that sits on a larger base. These are traditionally baked in fluted molds…
6 servings If fresh chestnuts are not available, use 8 ounces vacuum-packed chestnuts. For a crispier treatment, prepare Roasted Brussels Sprouts using…
About sixty 1-inch cookies As with Lebkuchen, these cookies will keep for a very long time in an airtight container. In fact, we think the flavor and…
3 to 4 servings You can flavor these with a variety of spices and seasonings, including nutritional yeast, garlic or onion powder, paprika, or curry…
About sixty 3-inch wafers Much of the appeal of these see-through wafers is in their brittle, caramelized texture, so be sure to make them on a dry day…
8 to 10 servings As with all stews, the flavors deepen if chilled overnight and reheated. Also, once chilled, the fat is easily skimmed from the top.
Chicken breasts are pounded thin, stuffed with a savory breadcrumb mixture featuring olives, raisins, pine nuts, anchovies, and capers, then baked until…
4 to 6 servings A comforting Hawaiian dish best served on a steaming mound of rice, which will soak up the rich, sweet, and gingery poaching liquid. We…
6 servings Gumbo z’herbes is often made during Lent, which happens to be a very good time of year to find a variety of greens. Authentic versions of this…
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