If there is anything on your Thanksgiving checklist that isn’t worth stressing over, cranberry sauce should be it. We know that lots of people don’t make their own cranberry sauce, and maybe you prefer the nostalgia of can-berry! Even some of us who work night and day for weeks to […]
Makes about 3 cups A shrub is a syrup made from cooked fruit and sugar (or other sweetener, like honey or maple syrup), strained and mixed with vinegar. Historically, it’s been used to preserve fresh fruit beyond its growing season. But today, mixologists use it as a fruity and acidic […]
Makes 3 (8 oz) jars
Makes about 4 cups This cranberry relish can be prepared in advance. Store wrapped in the refrigerator for 2 weeks or in the freezer for 3 months. It is great with turkey, of course, but it’s also a sweet and tangy accompaniment to roasted pork. Note: This recipe was originally […]
There is a lot of helpful information down there, but if you’re pressed for time, here’s a summary of the most important parts: Slow roasting typically utilizes large, less tender, less expensive, more active, higher-fat muscles that contain a large amount of collagen, like pork butts. If you are looking […]
Makes 4 to 6 servings Étouffée is the name given to dishes like this one that are gently cooked in a covered pot. Crawfish, or crayfish, are sold live or as cooked meat. If you buy crawfish meat, look for the words fat-on. Crawfish fat is an integral part of […]
I claim it: Comté has been one of my favorite cheeses since I first tasted it decades ago. I cherish its flavors, texture, and complexity, and I purchase it regularly and savor it often. But until recently, I never appreciated the full story behind Comté cheese making. Sure, I knew […]
Makes 2 discs
Makes about 2 1/2 cups Lemon zest is a typical addition to cream cheese frosting, and we love it paired with carrot cake cookies, lemon cake, or sugar cookies. If you don’t feel like it will suit the rest of your recipe (maybe with Devil’s food cake, for example), you […]
Makes 8 servings
Makes 8 servings More “exotic” varieties of mushrooms, such as cremini and oyster, work well in this soup, as do regular white mushrooms. Use a combination or a single variety, depending on your taste and what’s available. You may also opt to season the soup with a touch of sherry […]
Makes 8 servings Chef’s Note: The consistency of the soup may be adjusted to suit your taste. Leave some chunks of tomato, if desired, or continue to purée until the soup is completely smooth.