Crostini with Burrata, Shallots and Fig Jam

Crostini with Burrata, Shallots and Fig Jam

1 large baguette, cut into 16 (1/2-inch thick) slices 2 tablespoons extra virgin olive oil 2 cups (about 12 ounces) dried figs, stems removed, quartered  1 tablespoon fresh lemon juice  3 cups water  1/4 cup balsamic vinegar  3 tablespoons unsalted butter  10 large shallots, thinly sliced  2 tablespoons fresh thyme leaves   1/2 teaspoon freshly […]

Marinated Steak Tagliata

Marinated Steak Tagliata

1/2 cup balsamic vinegar 1/4 cup olive oil  3 rosemary sprigs, minced 3 cloves garlic, thinly sliced  4 sirloin steaks, about 6 ounces each   10 ounces baby arugula  2 tablespoons capers Shaved Parmesan   Coarse salt and freshly ground pepper Oil, for cooking steaks In a large baking dish, combine vinegar, olive oil, rosemary […]

Dry-Brined Herbed Turkey

Dry-Brined Herbed Turkey

Turkey: 1 (12- to 14-pound) turkey 1 cup coarse kosher salt, or as needed Herb butter: 1 cup (2 sticks) unsalted butter, at room temperature  1 cup minced herbs (parsley, thyme, sage) 2 lemons, cut in half 2 carrots, cut into 1-inch pieces 2 stalk celery, cut into 1-inch pieces 1 onion, chopped into 1-inch […]

Salmon with artichokes, fennel and arugula

Salmon with artichokes,  fennel and arugula

2 salmon fillets 1 shallot, thinly sliced 2 fennel bulbs, thinly sliced 1/2 cup dry white wine 1 jar marinated artichoke hearts, drained 7 ounces arugula  Oil, salt and pepper Season salmon with salt and pepper. Heat 2 tablespoons oil in a large skillet until hot. Add salmon and sear until golden brown, about 3 […]

Chicken with Cider and Lemon

Chicken with Cider and Lemon

4 chicken thighs 2 onions, cut into 8 wedges each 1 lemon, cut into 8 wedges 1/2 cup white wine  1/2 cup chicken stock 1 1/2 cups apple cider  1 tablespoon whole grain mustard 3 tablespoons butter Salt and pepper Vegetable oil  Heat oven to 400F.  Heat 2 tablespoons oil in a medium ovenproof skillet […]

Halloween Rice

Halloween Rice

2 cups long-grain rice, rinsed 3 cups vegetable or chicken stock, or as needed 1 cup pumpkin 1 can black beans, drained and rinsed 1 cup frozen corn  1 cup shredded Cheddar cheese Cilantro, for garnish (optional) Salt and pepper to taste  In a Dutch oven, stir together rice, stock and pumpkin. Heat over medium […]

Twice-Cooked Green Beans

Twice-Cooked Green Beans

1 cup vegetable oil 1 pound green beans, trimmed 1/4 cup chicken broth  1 tablespoon soy sauce  2 teaspoons minced garlic  2 teaspoons chile bean paste  1/4 teaspoon toasted sesame oil  2 teaspoons granulated sugar  1/2 teaspoon sea salt  1/2 teaspoon cornstarch mixed in 1 teaspoon water  Green onions, sliced, for garnish (optional) Heat oil […]

Buttermilk-Brined Roast Chicken

Buttermilk-Brined Roast Chicken

Brine: 4 cups buttermilk  12 fresh thyme sprigs, roughly chopped  3 bay leaves  2 tablespoons Tabasco 2 tablespoons kosher salt  2 teaspoons freshly ground black pepper 1 (4-pound) chicken, cut into 10 pieces In a large bowl, whisk together brine ingredients. Add chicken pieces and turn to coat and submerge in brine. Cover and refrigerate […]

Bread and Butter Coleslaw

Bread and Butter Coleslaw

1/2 cup mayonnaise 1/2 cup finely diced bread and butter pickles  (or sweet relish)  1/4 cup bread and butter pickle brine  (or dill pickle brine and  1 tablespoon sugar) 1 teaspoon hot sauce (optional) 1 teaspoon celery seed 1 package (10 ounces)  coleslaw mix Salt and pepper to taste In a medium bowl, whisk together […]

Just-Need-A-Bite Brownies

Just-Need-A-Bite Brownies

Believe me when I tell you: these brownies pack a wallop. Chocolate cravings don’t stand a chance. 8 ounces unsweetened chocolate, chopped  1 1/2 cups (3 sticks) unsalted butter, plus more for pan 3 1/2 cups granulated sugar  1/2 cup light brown sugar  6 eggs  2 teaspoons vanilla extract  2 cups all-purpose flour 1 teaspoon […]

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