Chocolate-Orange Tart
The ricotta cheese in this tart—inspired by one in Rose Carrarini’s book, Breakfast, Lunch, Tea—creates a deliciously creamy yet surprisingly light filling that highlights the orange and chocolate that flavor it. The crust, made partly with almond flour, has a sandy crispness that contrasts well with the filling. For do-ahead ease, the tart shell […]
Best Prime Rib
The perfect prime rib should have a deep-colored, substantial crust encasing a tender, juicy rosy-pink center. To achieve this perfect roast, we started by salting the roast overnight. The salt enhanced the beefy flavor while dissolving some of the proteins, yielding a buttery-tender roast. To further enhance tenderness, we cooked the roast at a very […]
Old-Fashioned Butterscotch Pudding
The Best Butterscotch Pudding Is Homemade. This unfussy, old-fashioned recipe is easy to stir together on top of the stove, and hard to mess up. The flavor of butterscotch pudding comes from dark brown sugar that’s been caramelized in butter and rounded out with vanilla. I also like to spike the mixture with a […]
Mexican Wedding Cookies
Mexican wedding cookies are as well traveled as Carmen Sandiego. In some circles, these little treats are known as "Russian tea cakes," while in other places, they masquerade as "Danish wedding cookies." Where I grew up, in Kentucky, they're called "snowballs," but down in Florida, they're "butterballs" instead. Food historians say this culinary enigma […]
Emeril’s Boston Clam Chowder
Creamy Boston clam chowder is a fantastic dish that is a guaranteed crowd pleaser. While there are many variations to choose from, your family will love this recipe from celebrity chef Emeril Lagasse.This is a hearty, rich and thick, version of the classic New England-style clam chowder flavored with bacon, leeks, celery, and onions, and […]
Sausage Stuffed Mushroom
I definitely love stuffed mushrooms and often have them as a side dish or sometimes a meal. This recipe takes the same concept but uses much smaller mushrooms, perfect for finger food. The sausage makes the appetizer even heartier, making it great for a hungry group or heavy-app party! I used spicy sausage in half […]
Short Rib Mujadara
New Orleans chef Alon Shaya pairs braised short ribs with mujadara and adds black-eyed peas for a Southern touch. With its warm Middle Eastern spices, it’s the perfect dish for Rosh Hashanah-or any fall or winter dinner party.
Gingersnaps
We wanted to put the “snap” back in Gingersnap cookies. This meant creating a cookie that not only breaks cleanly in half and crunches satisfyingly with every bite but also has an assertive ginger flavor and heat. The key to texture was reducing the moisture in the final baked cookie. We achieved this by reducing […]
Caramel-Espresso Yule Log with Meringue Bracket-Style Mushrooms and Chocolate Crumbles
The first step in making a successfully rolled cake is choosing the right cake. We picked chiffon for its whipped egg whites, which provided resilience; its oil, which provided moist tenderness; and its baking powder, which provided an extra lift. While many recipes involve rolling the warm cake into a sugar-coated towel to “train” it […]
Potatoes Gratin
Today, we're gonna do a classic potato dish, Potatoes Gratin. We're gonna do it simple, but we're gonna use techniques to try and make it like you might see in one of your favorite steakhouses. Gratin, generally consists of thinly sliced potatoes. Today, I'm using russets. I want a little bit of starch in […]
Coconut Macaroons
Soft and chewy on the inside, crisp and golden on the outside — these are the perfect coconut macaroons. They’re delicious plain but even more irresistible dipped in dark chocolate. They also keep well for days, making them the perfect treat to bake ahead or give away during the holidays.
Linguine alle Vongole / Linguine with Clams
Linguine alle vongole is inspired by the Mediterranean lifestyle and it is my absolute favorite pasta dish in the world. The salty vongole and smooth long strands of pasta mixed with freshly chopped parsley and crushed garlic are the ultimate match.The traditional Italian vongole has very few ingredients so we are keeping it simple […]
Vietnamese Beef Pho
Pho is considered Vietnam’s national dish, and it has many regional variations. To produce a broth with the flavor and complexity of the traditional broth in less time, we start by blanching ground beef in water. To the broth, we add fish sauce, ginger, cinnamon, sugar, star anise, cloves, salt, and peppercorns to bring complex […]
Cioppino
Cioppino is a hearty seafood and tomato stew first invented in San Francisco by Italian fishermen. Today, Cioppino is made in many different ways across the country. In many recipes, the seafood is all just added to the pot to simmer with the stew, but in the recipe, the seafood is individually seared so […]
Critchell House Prime Rib Soup
I’ve been making this for a while, but I had never written anything down. It was always a little different, depending on which vegetables I ended up using. This is a great recipe to use up any fresh or frozen vegetables. As long as you start with a good base, you are almost always guaranteed […]
Italian Anise Cookies
Cakey, with a little heft, Angelettis share similarities with a scone or a biscuit. A combination of shortening and butter gives the cookies both ethereal texture and rich flavor, while baking powder provides just enough lift. Lemon zest and juice ably complement the refreshing hit of anise, which fully permeates the cookies.