In this issue
Issue #39
Oranges, with their clean, citrusy spark, are an excellent foil for the ham's rich taste.
This recipe is one of the many popular duck dishes served at the Bay Wolf restaurant in Oakland, California.
These sugar plums taste so good you will have visions of them dancing through your head.
The great thing about rendering your own duck fat is that you end up with a batch of cracklings—delicious to snack on, sprinkled with salt.
Of all the delights that grace the French Christmas table, probably nothing inspires more childlike joy than this dessert.
Be sure to glaze this cake while it's still warm so that the syrup is easily absorbed.
This recipe, from Claudia Fleming, formerly the pastry chef at New York's Gramercy Tavern, can be garnished with the cinnamon stick and star anise used to poach the oranges, as well as with a drizzle of crème fraîche.
We found this exceptional recipe in baker Alice Medrich's book, Alice Medrich's Cookies and Brownies (Warner Books).
Long cooking yields a tender duck with perfectly crisped skin—with amazingly little effort.
To make the oranges soft and marmalade-like, we roasted them separately, then laid them into the crisp crust.
The sugary vanilla butter used on the bread and in the center of the apples in this recipe is also a delicious spread for pancakes and French toast—so make a little extra while you're at it.
