Makes one 10×15-inch sheet Ingredients 8 ounces (1/2 cups) candy canes (crushed) 1/8 teaspoon peppermint oil 8 ounces (3/4 cup) dark chocolate, tempered, or dark chocolate candy melts, melted 8 ounces (3/4 cup) white chocolate, tempered, or white chocolate candy melts, melted Directions Line a 10×15–inch sheet pan with parchment […]
Makes 6 to 8 servings This flavorful beef stew comes from Tuscany, where it’s ideal with the region’s famed red wines. Guanciale is cured pork jowl, which you can find in some Italian specialty markets. Pancetta makes an acceptable substitute. Ingredients 4 oz guanciale or pancetta 8 oz cipollini or […]
Makes about 3 dozen cookies Pignolis, also called pine nuts, make a delicious, toasty-tasting cookie. Ingredients 2 1/4 cups sugar 2 cups almond paste 1/2 teaspoon almond extract Pinch kosher salt 1 teaspoon pure vanilla extract 1 cup egg whites 1 cup pine nuts, or more as needed Directions Preheat […]
Makes 6 to 8 servings Traditional porchetta can be made several different ways. This simplified preparation calls for a boneless pork loin cut into quarters, surrounded by Italian sausage with sautéed onions and fennel added, and wrapped in a butterflied pork belly. The whole thing is then tied and slowly […]
Makes 6 servings This recipe has many steps and ingredients, but the techniques are simple and worth the finished dish! Be sure to read the recipe all the way through to plan your time, since you will need the broth to make the ragú. Ingredients Rabbit Ragù 1 whole rabbit […]
Potato varieties differ in starch and moisture content, skin and flesh color, and shape. Sweet potatoes and yams, although not botanically related to the potato, share several characteristics with it and can be treated in the same manner. Each cooking technique produces a markedly different texture, flavor, and appearance in […]
Makes 10 servings Ingredients 4 lb russet potatoes 1/2 cup clarified unsalted butter, or as needed 1 tablespoon kosher salt, plus more as needed Pinch of freshly ground black pepper, or as needed Directions Preheat the oven to 400°F. Scrub, peel, and trim the potatoes into uniform cylinders. Using a […]
Makes 4 to 6 servings Ingredients 1 3/4 lb russet potatoes 5 garlic cloves 2 cups whole milk Freshly grated nutmeg, as needed Salt, as needed Freshly ground black pepper, as needed 3/4 cup heavy cream 4 tablespoons butter, cut into small pieces Directions Preheat the oven to 350°F. Butter […]
Makes 8 Servings
Makes one 9-inch pie Why should you have to choose between two perfect desserts? With this Pumpkin Cheesecake Pie, you don’t have to! Pie Ingredients 2 eggs 1/2 cup heavy cream 1 teaspoon vanilla extract 1 cup cream cheese, softened at room temperature 1 cup sugar 1 3/4 cups pumpkin […]
Makes 1 loaf This recipe comes right from Bakeshop 6 at The Culinary Institute of America! A traditional German holiday treat, this stollen is leavened with baking powder, not yeast, so it’s a simple edition to your Christmas to-do list. You can find quark, a soft cultured cheese, near the […]
Makes 10 servings Chestnut Dressing Pan Gravy