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4 servings This easy method results in a moist piece of fish, and it works well with all types: whole fish, steaks, or fillets. Choose the smallest pan…
About 1 quart You may substitute 1 cup (about 9 ounces) thawed frozen berry puree for the homemade puree in this recipe.
Beets are baked until tender, then peeled and tossed with butter or oil and fresh herbs. Optionally roasted for a browned finish.
3 servings Versatile poached rhubarb is delicious with pork or duck, or spooned over vanilla ice cream. For dessert applications, use the larger amount of…
4 servings This dish makes a satisfying meal when paired with cooked lentils and Naan.
These chocolate clusters combine melted semisweet or bittersweet chocolate with dried fruit and toasted nuts. They are easy to make and perfect for a…
3 to 6 servings For this recipe, the birds can be skinned and in parts. Please read About Small Game Birds. Preheat the oven to 300°F.
6 to 8 servings Use any combination of sturdy cooking greens as a substitute for the spinach and mustard: Amaranth, lamb’s quarters, collards, turnip…
1 loaf Babka can be made with a variety of fillings, from a simple cinnamon-sugar mixture to the nut-chocolate mixture here. If the brioche dough is too…
A creamy, cheesy hot crab dip seasoned with crab boil and Worcestershire, baked until bubbly and golden.
About 11 cups; 6 servings Callaloo is not only the name of this dish, which varies from country to country, but also refers to a number of different leafy…
A hearty chicken noodle soup with vegetables and egg noodles, simmered in chicken broth. Perfect for cold days or when feeling under the weather.
About 2 pounds or eight 5-inch sausages FRESHLY GROUND The seasonings below are our favorite for a savory breakfast sausage. For one tasty alternative…
About ½ cup Best known for bestowing “everything” on bagels, this mixture of seeds, dried alliums, and salt works wonders when used as a topping for…
About ¼ cup This toasty, tart, and herbal Middle Eastern blend may be sprinkled on grilled flatbread, roasted vegetables, salads, kebabs, or hummus. For…
A classic French dessert of rum-soaked yeast cakes, studded with currants and optionally filled with whipped cream or pastry cream.
Paupiettes are elegant stuffed fish fillets baked in ramekins and served with a lemon beurre blanc or white wine sauce.
Crunchy, fine noodles made from gram flour, essential for chaat dishes. Gluten-free with a nutty flavor, typically fried until golden.
6 servings Paella gets its name from the broad, shallow pan (paellera) traditionally used to cook this classic Valencian dish. True Valencian paella is…
A classic butter cake adapted for high altitude, yielding layers, a sheet cake, or cupcakes. The simple formula of butter, sugar, flour, and eggs is…
Tender artichoke halves stuffed with a savory breadcrumb, Parmesan, and anchovy filling, baked until golden. A classic Roman-style side dish.
30 pieces To prepare these in advance, stuff the dates as directed, place in an airtight container, and refrigerate until ready to serve. Bake as…
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