Roasting tomatoes concentrates the bright sweetness of the ripe fruit. You can use roasted tomatoes in place of fresh tomatoes in nearly any recipe for added richness, or in recipes that call for canned “fire-roasted” tomatoes. Choose ripe, flavorful tomatoes for oven roasting. Plum tomatoes are a great choice since they […]
Makes 8 servings This cranberry-infused mignonette is tart and acidic—just right paired with sweet in-season oysters. If serving as a cocktail appetizer, serve the oysters with the sauce on the side for guests to fix themselves.
Makes 36 pieces This is a savory variation of a classic French pastry made of puff pastry sprinkled with granulated sugar. The name palmier reflects the palm-leaf shape of the pastry. These palmiers are lined with prosciutto, and a dusting of Parmesan cheese replaces the sugar. Ingredients 1 sheet prepared […]
Makes 8 servings Many hands make quick work, though if the company is good, why hurry? Gather your favorite sous chefs to prepare these flavorful dumplings, which are as fun to make as they are to eat. Remember, beauty is in the eyes of the beholder, and ugly dumplings are […]
Makes 5 servings You can flavor panna cotta with many things, including vanilla, cracked coffee beans, lemon zest, cardamom pods, or anything else you fancy. For different flavors simply add the flavoring ingredient to the milk and let infuse for about 30 minutes while it is heating and then strain […]
Makes 40 biscotti Makes 40 biscotti When we think of “biscotti,” we usually think about little biscuits or cookies, sweet and studded with fruit or nuts. But the name actually refers to the method in which they are baked—twice—so that they can be stored for long periods of time at […]
A baked red-sauce and cheese pasta dish with a thick crunch and béchamel sauce. Typical kid foods are composed of simple and delicious flavors, which is why I think you might be fibbing if you said there wasn’t something off the kid’s menu that you occasionally crave. Mine is Pasta […]
Makes about 2 cups Pastry cream, which is essentially vanilla pudding, is incredibly versatile. It is commonly found as a filling in eclairs or as the base of a fresh fruit tart, but you can also use it for trifles, as a layer cake filling, in a cream pie, or […]
Makes 1 thin sheet Brittle is some of the easiest candy to make, and the pay-off is unbeatable! This basic version uses peanuts, but you can substitute any nuts, especially roughly chopped almonds, cashews, or macadamia nuts, or even sesame seeds, pepitas, or oats. Add smoked sea salt or cocoa […]
Makes 12 muffins These muffins are the perfect way to showcase the ideal flavor partnership of bananas and peanut butter. They still satisfy the banana bread spot, with just the right amount of peanut butter flavor peeking through. The streusel topping adds a little sweetness and texture, but they are […]
Makes one 9 by 13-inch slab All of the goodness of peanut butter in a light nougat—nothing could be better, except maybe adding some chocolate. This nougat pairs well with both dark and milk chocolate. The texture of the nougat will improve a day or two after it is made. […]
Makes 10 to 12 servings This is a simple cake that is good for breakfast or an afternoon snack. Bosc pears are a good choice because of their lower water content. Make sure they are perfectly ripe. Consider swapping out the cinnamon for ground cardamom for a variation. Ingredients 1 […]