How to make artisan chocolates in your very own kitchen.
Cornmeal cakes make a great breakfast, but they can also go with meats and other savory foods for dinner.
In addition to making fine breakfasts or brunches, these cornmeal cakes have many savory applications.
The only assembly required is to put the cakes on a dinner plate, top them with a small dollop of sour cream as a creamy liaison between the two parts, and then add a spoonful of the warm meat. Perfect.
Vegetable purees highlight the season's produce and offer fresh dishes for the traditional table.
This method for roasting chestnuts makes the flesh sweet and tender and the nuts easy to peel--perfect for using in recipes or serving as a marvelous winter hors d'oeuvre with drinks.
Although I adore this extraordinarily rich, fragrant puree, peeling fresh chestnuts is such a time consuming job, I probably wouldn't make it as often as I do unless I could use prepared chestnuts.
Cooking watery or fibrous root vegetables like celery roots, turnips, carrots, rutabagas, and beets with a little white rice before pureeing them insures they will be exceptionally creamy and have a very pure flavor.
This fragrant puree makes a delicious departure from the usual sweet potato and pumpkin side dishes.
Asking guests to contribute dishes lessens the burden of entertaining. Technology makes planning simpler.
This is my revisionist version of Paula Wolfert's famous spoon lamb recipe.
The fall fruit can be used in an endless number of dishes, both sweet and savory. The author offers suggestions.
Vanilla bean accentuates the pears perfume, but is not essential. You can also tuck sprigs of thyme among the pears.
Wild mushroom ragu is an ideal base for a range of hearty dishes in the winter months, from stew to macaroni.
My friend's ancient Italian grandmother calls this rustic baked pasta dish "the Big Macaroni".
Most mix in sugar, but salt also enhances heavy cream. Other quirky combinations offer similar rewards.
The author learns to love olives with the help of an "olive master" and a trip to Greece, and offers a few tasting tips of her own.
In this recipe, Nicoise olives are marinated in flavorful rosemary oil with masses of rosemary leaves.
If you can't find fennel, this recipe transforms ordinary branch celery.