Makes two discs (enough for two, single-crust pies or one, double-crust pie) Rolling the Dough for Single- or Double-Crust Pies:
Makes one, 5 1/2 by 17-inch slab pie Ingredients 2 lb Golden Delicious apples, peeled and cut into 1/4-inch slices 2 teaspoons fresh lemon juice 1 cup granulated sugar 3 tablespoon all-purpose flour 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/8 teaspoon freshly grated nutmeg Egg wash, as needed […]
Makes 6 servings Prosciutto cotto is the cooked variety of prosciutto, more like typical ham than the dried variety we often see on charcuterie boards and paninis. We like it here because it feels a little meat more substantial for this breakfast dish, but you can use whatever style you […]
Makes about 3 dozen cookies Ingredients 8 tablespoons (1 stick) unsalted butter 1 cup sugar 4 1/2 oz semisweet chocolate, chopped and melted 2 eggs 1 1/2 teaspoon pure vanilla extract 3/4 teaspoon mint extract 2 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 4 […]
Makes about 3 dozen cookies These cookies are best when they are nice and crisp, so don’t take them out of the oven too early.
Makes 5 servings We can all thank legendary CIA pastry chef instructor, Dieter Schorner, for reinvigorating the United States’ collective love of crème brûlée as pastry chef of New York City’s famed Le Cirque in the 1980s. Enjoy our classic version, but don’t be afraid to add spices or other […]
Makes 2 dozen bread sticks Grissini are thin, crisp breadsticks—long and pencil-like in appearance, and Italian in origin. In this recipe, the dough is flavored with chopped rosemary and boldly accented with Asiago cheese; variations on flavoring are many and may include garlic, other herbs or hard cheeses as your […]
Whether you call it hot chocolate or hot cocoa, one thing we can all agree on is that it is the best thing about winter! On a cold day, nothing is cozier than a steaming mug of hot chocolate – especially if it’s topped with marshmallows! And especially if it’s […]
Makes 8 servings Chefs note: You may be able to find pear cider to use instead of the more widely available apple cider. If possible, buy cider that has not been pasteurized for the freshest, fullest apple or pear flavor.
Makes four dozen 2-inch or eight dozen 1-inch diamonds
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 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 […]