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| Ultimate Beef Stew |
These buttery cranberry squares combine tart cranberries with a sweet, tender almond-flavored batter and crunchy pecans or almonds. Simple to prepare and especially good during cranberry season, they can also be made a day ahead.
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| Cranberry Squares |
Flaky puff pastry pinwheels filled with pesto and savory sun-dried tomatoes seasoned with garlic, thyme and balsamic vinegar. These colorful little pastries are an attractive appetizer and are best served warm from the oven.
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| Puff Pastry Pinwheels |
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| BLT Popovers |
Spice-crusted chicken breasts are blackened in a hot skillet, then paired with fettuccine in a rich Parmesan cream sauce with garlic, sun-dried tomatoes and white wine. Scallions and additional Parmesan add a fresh finish to this hearty pasta dish.
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| Cajun Chicken Alfredo |
A rich and comforting tomato soup filled with zucchini, squash, carrots and onion, then blended until thick and smooth. A touch of cream adds richness, while oregano and basil give the soup a classic Italian flavor. Serve topped with croutons, pesto and freshly grated Parmesan for a hearty and flavorful bowl.
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| Cafe Misto Tomato Bisque |
Tender strips of beef are quickly stir-fried with sweet red pepper, scallions, garlic and fresh ginger, then coated in a savory-sweet sauce with hoisin, soy and a touch of heat from red pepper flakes. Served over steamed white rice, this colorful stir-fry comes together quickly once all the ingredients are prepared.
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| Spicy Hunan Beef |
Tender pieces of spice-rubbed chicken are coated in a garlicky yogurt mixture, broiled until lightly charred, and then folded into a rich tomato cream sauce flavored with garam masala, ginger and serrano chile. Fresh cilantro adds a bright finish to this deeply flavored Indian-inspired dish.
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| Chicken Tikka Masala |
A fragrant Moroccan-inspired chicken dish slowly simmered with ginger, garlic, saffron and fresh cilantro. Preserved lemons and cracked green olives add their distinctive salty, citrusy flavor, while thyme provides an aromatic finish. Serve directly from the tagine for a wonderfully flavorful and comforting meal.
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| Chicken Tagine with Preserved Lemon |
A beautiful homemade marmalade with the deep color and distinctive flavor of fresh blood oranges, balanced with lemon for brightness. Slowly cooked with thinly sliced citrus peel, this marmalade develops a wonderful bittersweet flavor and jewel-like appearance that is delicious on toast, biscuits or freshly baked scones.
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| Blood Orange Marmalade |
Tender pork chops stuffed with a creamy mixture of spinach, sun-dried tomatoes, goat cheese and cream cheese, then pan-seared until golden. A light lemon-Dijon pan sauce brings everything together, making this an impressive but surprisingly easy dinner.
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| Stuffed Pork Chops |
Bone-in pork chops are gently braised in white wine with preserved lemon, green olives and fresh herbs until tender and flavorful. A touch of sugar helps the chops develop a beautiful golden crust, while roasted cherry tomatoes make a colorful and delicious accompaniment.
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| Pork Chops with Green Olives Preserved Lemon |
Tender beef tenderloin steaks are coated with coarsely crushed peppercorns and pan-seared until beautifully browned, then finished with a rich Cognac cream sauce made from the flavorful browned bits left in the skillet. This classic French steak preparation is elegant enough for a special occasion but surprisingly simple to prepare at home.
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| Steak au Aovre |
A rustic artisan-style bread with a crisp, deeply browned crust and a flavorful interior filled with Parmesan, rosemary and olives. A small amount of lager and vinegar gives the long-rising dough additional depth of flavor, while baking in a preheated Dutch oven creates a beautifully crisp crust and tender, chewy crumb.
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| No-Knead Bread |
A simple old-fashioned strawberry jam made with ripe berries, sugar and fresh lemon juice. This family recipe is cooked in small batches, allowed to rest overnight and then frozen, preserving the bright flavor and beautiful color of fresh strawberries.
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| Mom’s Strawberry Jam |
These paper-thin flatbreads are rolled through a pasta machine, brushed with extra-virgin olive oil and baked until crisp and golden. A finishing sprinkle of flaky sea salt and optional piment d’Espelette gives them a savory, slightly spicy finish. They’re excellent served with dips, cheese or charcuterie.
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| Flat Bread |
These hearty chocolate chip cookies combine a classic buttery cookie dough with finely ground oatmeal, plenty of chocolate chips and grated milk chocolate. The blended oatmeal gives the cookies a tender, substantial texture, while optional chopped nuts add a little crunch.
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| Chocolate Chip Cookies |
Tender chicken thighs simmer gently with dried apricots, honey, tomatoes, fresh ginger, rosemary and warm cinnamon. Red chiles provide a little heat while the apricots and honey add sweetness, creating a richly flavored sweet-and-savory tagine.
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| Spicy Chicken Tagine |
A quick and approachable version of classic Béarnaise sauce made with an immersion blender. Rich butter and egg yolks create a silky sauce, while shallot, lemon and fresh tarragon provide the bright, distinctive flavor of Béarnaise. Excellent with steak, beef tenderloin, roasted vegetables or asparagus.
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| Béarnaise Sauce |
A rich, comforting lasagna made with a hearty meat and tomato sauce, layers of mozzarella and a creamy layer of whipped cream cheese. This old-fashioned family-style lasagna is simple to assemble and bakes until hot, bubbly and golden.
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| Lasagna (Harvey) |
A smooth, delicate soup highlighting the mild flavor of fresh green garlic. Leeks, onion and Yukon Gold potato give the soup body, while cream adds richness. Parmigiano-Reggiano, fresh chives and a drizzle of chili oil provide a savory, colorful finish.
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| Garlic Soup |
A fresh take on the classic BLT, combining tender butter lettuce, sweet heirloom cherry tomatoes and crisp bacon with toasted breadcrumbs and fresh herbs. A creamy homemade buttermilk dressing ties everything together for a simple but flavorful salad.
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| BLT Salad |
A classic homemade Margherita pizza with a crisp, chewy crust made from Tipo “00” flour and semolina, topped simply with San Marzano tomato sauce, fresh mozzarella, Parmesan, olive oil and fresh basil.
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| Margherita Pizza |
Warm, savory little appetizers made with Swiss cheese, bacon, mayonnaise and chives spread over cocktail rye bread. A quick trip under the broiler melts the cheese and lightly browns the tops, making these an easy appetizer for parties and gatherings.
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| Cocktail Rye |
Tender veal shanks slowly braised with aromatic vegetables, white wine, tomatoes and herbs until the meat is exceptionally tender and the sauce is rich and flavorful. A bright gremolata of parsley, toasted pine nuts and lemon zest provides a fresh finish that balances the richness of this classic Milanese dish.
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| Oslo Buco alla Milanese |
Smoky bacon, tender pinto beans and mildly spicy poblano chile come together in this simple Southwestern-style side dish. The vegetables are sautéed in the rendered bacon fat for extra flavor, then finished with fresh cilantro or parsley.
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| Santa Maria Pinquito Bean Relish |
A smoky, slightly sweet roasted red pepper sauce with roasted garlic, Dijon mustard and chipotle. Red wine vinegar provides brightness while honey balances the heat. This versatile sauce is especially good with grilled vegetables, chicken, fish or steak.
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| Smoked Red Pepper Sauce |
Tender shredded chicken tossed in a smoky tomato and ancho chile sauce flavored with garlic, cumin and Mexican oregano. Served in crisp butter lettuce leaves with fresh cilantro, onion, lime and hot sauce, these make a flavorful alternative to traditional tacos.
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| Shredded Chicken Tacos |
Tender Dutch Yellow Peewee potatoes are browned in olive oil and butter with onion, chile powder and cumin, then finished with sweet red bell pepper. This simple skillet side dish is crisp and golden on the outside and creamy inside, with a mild Southwestern flavor.
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| Peewee Potatoes |