Salt cod is a staple ingredient in cuisines around the globe, including Latin American, Italian, and Spanish cuisine. Some of the most beautiful stalls in La Boqueria, Barcelona’s bustling central market, are devoted to salt cod. You might think of salt cod as a dry, salty preserved fish product that […]
While we may be more familiar with powdered (granulated) gelatin found in a box at every grocery store, our greater access to professional recipes and techniques means the introduction of some unfamiliar ingredients—including the form of gelatin most found in professional bakeshops: sheet gelatin, sometimes called leaf gelatin. Sheet gelatin, […]
Valentine’s Day menus tend to showcase foods that to some may feel fussy, extravagant, or just not their style. And while we love oysters and caviar and good Champagne, we’re also big fans of cozy pot pies, stuffed mushrooms, and chocolate in any form. After all, food can be special […]
Makes one 9-inch square slab A vanilla bean cooked with the batch gives this fudge an ethereal vanilla fragrance, with the added bonus of tiny black vanilla seeds throughout the fudge. It is like perfect vanilla ice cream transformed into candy.
Makes about 1 cup An infinite variety of flavors can be created by adding extracts, liqueurs, or fruit juices to this simple and easy-to-make recipe. For a vanilla dairy-free or vegan version, substitute any unsweetened milk alternative.
Makes 8 servings This all-purpose sauce is our favorite over bread pudding, but it’s also perfect alongside a hot soufflé or for dunking churros.
Sponge cake, whether you know it as génoise or pan di Spagna, is a light, sweet, delicate cake rich in eggs. These cakes are made from egg foams with very little or no added fat. To add moisture, sponge cakes are often liberally brushed with sugar syrup. Fill the cake […]
Makes one disc, enough for one 9- to 11-inch tart or twelve 3 ¼-inch tartlets Unbaked Tart Shell: On a lightly floured surface, roll out the dough to a 1/8-inch. If making tartlets, it may be necessary to reroll the scraps: Stack the scraps, gently press them together, chill, if […]
Makes 12 servings The unbaked strudels can be made in advance. Immediately store wrapped in the refrigerator for 2 days or in the freezer for 3 months. The strudel does not have to be thawed before baking. Note: This recipe was originally printed in Modern Buffet Presentation (2015, Wiley) by […]
Makes 3 lb The pears can be prepared in advance. Rapidly cool, then immediately store wrapped in the refrigerator for 3 days or in the freezer for 3 months. You can also process this mixture with a blender or food processor to make pear sauce. Note: This recipe was originally […]
Makes 12 servings Buckle Filling Crumb Topping
Makes 4 cups Ingredients 2 cups cauliflower florets (about 1/2 head small cauliflower) 1 cup water 1/2 cup carrots, cut into coins 1/4 cup raw cashews 1/4 cup nutritional yeast 1/4 teaspoon smoked paprika 1 teaspoon kosher salt 1/4 teaspoon chili powder 1/2 teaspoon cayenne pepper, or to taste 1/4 […]