The Iconic Pecan Diamond Are they a cookie? A dessert? A bite-size pecan pie? Craig Claiborne of The New York Times called them the “sweet hallmark” of CIA, and they are. Pecan Diamonds have been a CIA tradition for nearly six decades. They were offered to guests with coffee at […]
Pecan Pie
This classic Pecan Pie can be fancied up with bourbon, melted chocolate, or even toasted coconut. Make it a day ahead so it has time to fully cool for neat slices. Makes one 9-inch pie
Pimiento Cheese Deviled Eggs
Makes 12 pieces These two southern favorites are a match made in heaven. We like ours a little spicy, but you can omit the red pepper flakes, if you prefer. Make the eggs and filling a day or two ahead, but pipe the eggs the day you plan to serve […]
Plant-Forward Main Courses for Holiday Entertaining
Thanksgiving is just the start of a very food-focused holiday season. And with the star of the show generally being a turkey, followed by seasonal roasts in every shape and size, if you are not a meat eater, you may feel like these dinners just aren’t for you. But we […]
Poached Fuyu Persimmons with Vanilla Ice Cream
Makes 8 servings Persimmons are sweet and mild in flavor with a plump texture that pairs beautifully with ice cream and a crisp topping. If you like, crumble gingersnaps in place of the baked crisp topping. If you can’t find ripe persimmons, you can substitute apple, pear, quince, or virtually […]
Potato Purée
Makes 6 servings Variations: Fried Garlic and Asiago Cheese Mashed Potatoes: While the potatoes are boiling, melt the butter over medium-high heat. Add 6 tablespoons roughly chopped garlic and fry until light golden brown, about 5 minutes. Add the cream and milk and allow the flavors to blend together. Add […]
Potato, Po-tah-do: Know Your ‘Taters
Potato varieties differ in starch and moisture content, skin and flesh color, and shape. Sweet potatoes and yams, although not botanically related to the potato, share several characteristics with it and can be treated in the same manner. Each cooking technique produces a markedly different texture, flavor, and appearance in […]
Potatoes Anna
Makes 10 servings Ingredients 4 lb russet potatoes 1/2 cup clarified unsalted butter, or as needed 1 tablespoon kosher salt, plus more as needed Pinch of freshly ground black pepper, or as needed Directions Preheat the oven to 400°F. Scrub, peel, and trim the potatoes into uniform cylinders. Using a […]
Potatoes au Gratin
Makes 4 to 6 servings Ingredients 1 3/4 lb russet potatoes 5 garlic cloves 2 cups whole milk Freshly grated nutmeg, as needed Salt, as needed Freshly ground black pepper, as needed 3/4 cup heavy cream 4 tablespoons butter, cut into small pieces Directions Preheat the oven to 350°F. Butter […]
Potatoes Colcannon
Makes 6 to 8 servings Ingredients 1 pound cabbage, large dice 3 1/2 cups chicken stock or water 2 1/2 pounds Yukon Gold potatoes, peeled and quartered 1 cup whole milk 1/4 cup sliced scallions Salt and pepper, to taste 1/8 cup melted butter 4 slices of bacon, cooked crisp […]
Pull-Apart Apple Cider Donut
Makes 10 servings Apple cider donuts are a fall staple, best enjoyed at a farm stand on a crisp morning. For a taste of the orchard at home, this bread is inspired by the original, with the addition of sticky-sweet caramel. No frying needed! The bulk of the recipe can […]
Pumpkin Bread Pudding
Makes 8 Servings