Fats are an essential ingredient in baking, directly imparting flavor and influencing tenderness and flakiness in pie and tart crusts. Most pie and tart crusts need to be made with a solid fat in order to create their characteristic tender and flaky texture. The role of fats in creating crusts […]
Makes 5 servings Vegetables Ingredients 2 shallots, finely chopped 1/4 cup olive oil 2 cups chanterelle mushrooms, washed, dried, and diced Kosher salt, to taste Freshly ground black pepper to taste 2 cups peeled and diced fresh pumpkin or other hard-skinned squash Couscous Risotto Ingredients 1 tablespoon extra-virgin olive oil […]
Spooky season is behind us, which can only mean one thing. It’s turkey time, and by that we mean it is truly turkey time, so call your favorite farm, market, or restaurant to pre-order your bird. If it’s too soon to order, set an alarm! If you get a jump […]
Despite the abundance of pumpkin-flavored foods at every turn, we spend surprisingly little time handling actual pumpkins. After all, as proponents of “homemade is best,” an apple pie starts with apples, a cherry pie starts with cherries. But a pumpkin pie starts with…a can of pumpkin purée? Using prepared pumpkin […]
Makes about 2 cups This gravy is vegetarian, but just as rich as the gravy you would make with roasted turkey or chicken. It is thickened quickly with a corn starch slurry, but you can use potato starch or even a pre-cooked roux, if you would prefer. Make this gravy […]
Makes 1 serving Some might say there is no better start to a classic steakhouse dinner than an ice cold Manhattan. Different bourbons or whiskeys will bring their own qualities to the finished drink, so experiment to see what you like best to create your signature cocktail. Ingredients 2 oz […]
Makes one 9-inch pie The complementary flavors of maple and pecan combine in this pie to create an earthy, buttery, robust dessert. Be sure to purchase Grade B maple syrup as the darker amber color and deeper maple flavor are essential to this pie. In the variation that follows, adding […]
Makes 4 servings Pan-steaming, an excellent technique for cooking vegetables, uses a small amount of flavorful liquid in a covered pan. There are two benefits: a quick cooking time that helps retain nutrients and color, and a flavorful liquid you can reduce to make a simple sauce. Ingredients 2 lb […]
Makes 8 to 10 servings The browned butter can be made several days ahead of time. Cover and refrigerate, then reheat in the microwave or in a small pot, taking care not to burn the butter. Add a teaspoon or two of honey to the butter, if you like your […]
Makes about 15 pieces These adorable pieces of chocolate decor are perfect for topping your fall and winter treats, like cupcakes, cakes, and tarts. Choose the flattest baking sheet you have for smooth rolling. Ingredients 1/2 teaspoon vegetable oil 8 oz milk chocolate, melted Ground cinnamon, as needed to coat […]
Makes 8 servings Chefs note: You may be able to find pear cider to use instead of the more widely available apple cider. If possible, buy cider that has not been pasteurized for the freshest, fullest apple or pear flavor.
Makes 6 to 8 servings This recipe makes enough for 6 to 8 people as part of a bigger spread, but can be easily doubled, if needed. We used pancetta, but you can leave it out for a hearty vegetarian option.