• Roasted Radishes with Honey, Thyme and Lemon

    Roasting mellows the radishes bite without depleting it of character. These gorgeous gems are oddly addictive—and add an unexpected element to any meal.

  • Deep Fried Artichoke Hearts with Lemon-Caper Basil Sauce

    Be sure to buy frozen artichoke hearts with no seasoning (other than salt). To make these a couple of hours in advance, allow them to cool in a single un-crowded layer on a rack. To reheat and crisp, place an oiled sheet pan in a 350° oven and let it get hot; add the artichokes in a single un-crowded layer and heat.

  • Strawberry Pound Cake with Vanilla Whipped Cream

    Bits of fresh strawberries punctuate this rich cake with a dense, smooth texture and fine, golden crumb.

  • Steak Kabobs with Peanut Sauce

    These are an American take on an Asian favorite. The peanut sauce is a must-make, must-have, must-use.

  • Stovetop Wild Rice Stuffing

    Making a holiday meal can get very stressful! This Stovetop Wild Rice Stuffing recipe is not only simple to make, it is very festive and delicious!

  • Pappardelle with Caramelized Onions, Mustard Greens and Wild Mushrooms

    Savory “umami” flavor makes this vegetarian meal deeply satisfying. Other greens may be used in place of the mustard greens, including arugula, kale and broccoli rabe.

  • Creamy White Bean Soup with Pomegranate Drizzle

    This rich, creamy vegan soup gets sophisticated sweet-tart balance with a drizzle of pomegranate molasses. The syrup can be fond in Middle Eastern shops as well as many specialty food stores.

  • Chocolate-Almond Budino with Whipped Crème Fraiche

    Serve these melt-y, rich, soft chocolate cakes with a dollop of the whipped crème fraiche topped with shave chocolate, finely ground nuts, or just as is.

  • Spicy Lobster, Asparagus and Avocado Rolls

    You can make the rolls early in the day, but do not cut them. Store the sushi rolled wrapped closely with damp (not wet) paper towel.

  • Pan-Seared Duck Breasts with Spiced Candied Kumquat Sauce

    This elegant and sophisticated spin on Duck L’Orange offers a complex combination of sweet, savory, and sour flavors over rich, meaty duck breasts. The candied kumquats may be made several days ahead.

  • Crepe and Chocolate Hazelnut Ganache Cake with Candied Hazelnuts

    The components of this spectacular cake may be made in advance and the cake assembled a few hours before serving.

  • Celery Root Puree

    The sweet, earthy flavor of celery root makes an unexpected, interesting and savory side dish for beef, duck and other poultry. It may be made up to one day ahead.

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