Makes 4 to 6 servings This updated take on the classic duck à l’orange is decadent enough for a special occasion, but simple enough for dinner any night. Though rich duck breast is the perfect accompaniment to the sweet and tangy citrus sauce, you can also pair it with sautéed […]
Makes 4 servings Roasting tempers the slightly bitter flavor of the radishes and brings out their natural sweetness. Give this technique a try in your kitchen to add to your repertoire of ways to serve radishes. Ingredients 2 bunches red radishes, cleaned, tops removed and sliced in half 1 teaspoon […]
Makes 8 to 10 servings Ingredients Pumpkin and Chestnut Stuffing One 3-lb pumpkin Kosher salt, as needed 5 oz peeled fresh or frozen chestnuts 1 rosemary sprig 1 garlic clove, crushed 2 tablespoons grated Parmigiano-Reggiano 4 amaretti cookies, crumbled 2 egg yolks Zest from 1 orange Freshly ground black pepper, […]
Makes 6 servings A trifle traditionally includes cake doused with sherry, a custard, and fresh fruit. This trifle introduces an egg-based sauce that the French call sabayon and the Italians, zabaglione. Marsala, with its rich, raisin-like flavor, gives the custard the same heady aroma that a classic trifle introduces by […]
Makes 12 servings This recipe makes a salad to serve a crowd, but you can half the recipe for a great lunch or dinner any day of the week. Take advantage of in-season winter citrus and try different varieties of oranges or tangerines. Ingredients 3 bulbs fennel, shaved 4 very […]
Makes 1 1/2 lbs Ingredients Flourless cooking spray for greasing 2 cups sugar 1 cup heavy cream 3/4 cup whole or low-fat milk Large zest strips from 1/2 orange 1/2 vanilla bean, split lengthwise 1/3 cup light corn syrup 1 tablespoon unsalted butter Directions Lightly coat a 9-inch square baking […]
Makes 6 servings Spit-roasting is one of the earliest cooking techniques. A duck on the spit emerges from the grill with a crackling crisp skin and meat that is less greasy than you might anticipate. Cutting the skin helps to render out the fat for lots of flavor without as […]
Serves 6 to 8 Fish carpaccio is very common in regions where fresh fish is available. It is often cured with an acid, usually lemon juice, and marinated with extra-virgin olive oil and herbs. Ingredients 1 1/2 lb swordfish Sea salt, as needed Freshly ground black pepper, as needed 2 […]
Makes 4 servings Salsa Ingredients 2 Ruby Red grapefruits (about 1 cup sections) 1 navel orange (about 1/2 cup sections) 2 tablespoons chopped cilantro 1/4 cup minced red onion 1 teaspoon minced habanero pepper 1 tablespoon chopped parsley Kosher salt, to taste Freshly ground black pepper, to taste 6 tilapia […]
Makes 1 serving We call it a whiskey sour, but other classic variations may use gin, vodka, or even Amaretto, an Italian liqueur made from the pits of apricot that tastes strongly of almond. Ingredients 2 oz whiskey, gin, vodka, or Amaretto 1 oz fresh lemon juice 1 oz simple […]
The bright, sunshiny, refreshing juice of citrus fruits screams, “Summer!” But citrus fruits generally reach their peak season during the winter months. What luck for us, since what could be better during the cold, stuck-inside season than a reminder of the sunny days to come. Citrus fruits are prized for […]
Makes 1 serving Fill a wine glass with ice. Add the orange juice, brandy, wine, and pomegranate juice. Garnish with an orange slice and cherry, plus a cinnamon stick and star anise, if you like. Chef’s Note: To make cinnamon-infused red wine, drop 2 cinnamon sticks into a 750 mL […]