In this issue
Issue #31
"The fine arts are five in number," wrote the chef Marie-Antoine Carême, "painting, sculpture, poetry, music, and architecture—whereof the principle branch is confectionery." He knew what he was talking about. After all, he created croquembouche, a spire of caramelized cream puffs.
Restaurateur Lidia Bastianich (of Felidia, Becco, and Frico Bar in New York City and Lidia's in Kansas City) gave us this hearty and delicious recipe.
Instead of just drinking eggnog, we also sometimes fold it into a cream tart for dessert.
If pheasant hunting and mushroom foraging aren't your thing, you can always order them by mail.
Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness.
This dip is made with the most celebrated American blue cheese, and one of the best, Maytag Blue.
A crown roast of pork with stuffing mounded in the middle is a dramatic presentation piece—and very easy to carve.
A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone.
In Italy, this dish is made with live crabs, but live lobsters are easier to find in the U.S.
A simple Scandinavian classic, this appetizer is the perfect start to your holiday party.
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
