Makes 4 servings This is one of the most aromatic ways to cook sea bass. The crust forms a nice cooking vessel for the fish and citrus, and when you crack the crust the smell is incredible. Bring the fish to the table in the crust and then crack it […]
For those of us still “hunkering down,” we’re sure we’re not alone in missing restaurant meals these days. If you’re lucky enough to be in the same household as mom, and grasping for ways to show your love without the usual offerings available, why not cook her brunch at home? […]
Makes 16 servings This is a big recipe. A proper pastry! But we know you have it in you, so give it a try. The key to handling a multi-part recipe like this is to read everything first. The main recipe (Sweet Coffee Chiffon Roulade, right below) will tell you […]
Makes 6 servings Although Tarte Tatin seems quite elegant and, in some restaurants, liberties have been taken to fancy it up, it is really just a simple apple tart. Though fancy versions exist, we think that simpler is better. Remove all the bells and whistles and keep it simple—a good […]
Makes 6 servings These tortelli are quite fragile, and should be cooked as soon as they are assembled, although you can hold the filled tortelli for up to 1 hour in the refrigerator, if necessary. If white truffles are not available or too expensive for your budget, you can use […]
Across much of the world, oysters are an iconic New Year food tradition, but especially in France, where pop-up oyster stalls emerge throughout Paris to supply the city with this holiday staple. Few foods are as polarizing as oysters. Diners either passionately endorse the intake of these bivalves or are […]
Steamed pork buns are huge favorites on menus across the country, and it’s no wonder. With their pillow-y softness, rich fillings, and salty-sweet-sometimes spicy sauces, they represent everything we find craveable. Chinese-style steamed buns, known commonly as bao, are our most familiar representation of the dish, though you can find […]
Makes 6 servings Venison’s rich flavor and color has made it one of my favorite meats. It is also low in fat and is now fairly easy to purchase. If venison is unavailable, this recipe can be made using any dark game or poultry; duck is virtually interchangeable with venison. […]
This recipe is really more about the rub than the roast, since it’s all-purpose and surprisingly versatile. Inspired by the seasoning typically used in porchetta, this rub is incredibly flavorful on its own, but a chameleon when paired with virtually any ingredient. Meaning you can eat a dish like this […]