In this issue
Issue #39[all previous issues]
Sort by: Recipes | Features
Oranges, with their clean, citrusy spark, are an excellent foil for the ham's rich taste.
Citrus growers near Nice make this delicious potion.
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 cracklingsódelicious to snack on, sprinkled with salt.
Rich and satiny, this stock works well with many hearty dishes.
Of all the delights that grace the French Christmas table, probably nothing inspires more childlike joy than this dessert.
Homemade eggnog is much richer in flavor and texture than the commercial kind.
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 crŤme fraÓche.
We found this exceptional recipe in baker Alice Medrich's book, Alice Medrich's Cookies and Brownies (Warner Books).
A tasty way to eat orange peel.
Long cooking yields a tender duck with perfectly crisped skinówith 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 toastóso make a little extra while you're at it.