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!
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.
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.
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.
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.
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.
The components of this spectacular cake may be made in advance and the cake assembled a few hours before serving.
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.
Two luscious sauces make these individual Croissant bread puddings more than twice as irresistible. The sauces may be made several days ahead—but we recommend the bread puddings be baked only an hour or so in advance. (They are delicious even the next day, but are at their very best when still just a little warm).
Vary the cheese to suit the entrée with which you serve this creamy, rich dish.
The salty sweet combination is irresistible—as is the savory bacon “cloak”!
You can make and serve any one of these preparations on its own, or combine all three in one impressive, fabulous first course. We like to serve the fried oysters over a bed of spinach, but they may also be served on any kind of leafy salad, or on their own on a plate.
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