Sauces, Dressings, and Condiments

Almond-Fig Vinaigrette

Makes 2 cups Ingredients 1/4 cup chopped almonds 1/3 cup balsamic vinegar 1/3 cup red wine 2 shallots, minced Kosher salt, as needed Freshly ground black pepper, as needed 1 cup olive oil (not extra-virgin) 3/4 cup almond oil 1/2 cup chopped fresh or dried figs Juice of 2 lemons […]

Main Dishes

Chicken Curry

Makes 4 to 6 servings Ingredients 1 1/2 tablespoon finely grated ginger 1 tablespoon minced garlic 3/4 cup plain yogurt 2 1/2 lb skinless chicken thighs, bone in (2 thighs per person) 2 dried red chiles, crushed 2 cups finely chopped yellow onion 1 tablespoon vegetable oil 1 tablespoon ground […]

Breakfast and Brunch

Granola Parfait

Makes 8 servings This is a classic berry parfait, but you can use this granola or technique for virtually endless variations. Use any leftover granola to sprinkle over ice cream or keep it in a jar for an easy mid-day snack. Ingredients Granola 1 1/2 cups rolled oats 1/4 cup […]

Uncategorized

Lace Nut Tuiles

Makes about 24 tuiles The name for these delicate stenciled cookies means “tiles” in French. They are traditionally shaped to look like the terra-cotta tiles used on roofs throughout the Mediterranean. The batter is soft enough to spread in a thin layer. You can spread the batter into simple circles […]

Main Dishes

Lamb Biryani

Makes 8 servings Biryani is a signature rice dish in Indian cuisine known especially for its scrumptious, colorful presentation. Made with basmati rice, it can be created with lamb, chicken, beef, or vegetables and features generous amounts of sweet spices, as well as nuts and raisins. In this recipe, it’s […]

Breakfast and Brunch, Cakes

Quark Stollen

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 […]