101 Cookbooks (1)
Astray Recipes (1)
Chicken-stuffed dumplings in broth are a Jewish classic.
As much as we love them, mashed potatoes can seem a bit plain next to the other, brighter dishes on the holiday table. So we were excited to test a recipe from Marietta, a home cook in upstate New York, for sage mashed potatoes (see Article: Our Town), which involves a few ingenious methods for infusing the herb's brisk fragrance into the mash. Here's how to do it.
This intensely delicious sauce straddles the line between a pasta sauce and vegetable dressing.
This dish is a perfect example of tofu's versatility.
This English pudding is perfectly spiced with ginger and allspice.
Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal felt there could be no substitute but we made a good soup in the same spirit with dandelion greens and spinach.
A hunter's favorite, venison sausage is often prepared with a combination of lean ground venison and fattier ground pork.
This Mexican holiday rice is adapted from Aída Gabilondo's Mexican Family Cooking (Fawcett Columbine, 1986).
This unusual recipe, from Julia Child's The Way to Cook (Random House, 1989), produces a moist goose with crisp skin.
The cooking time for white asparagus depends on its age and thickness. Test for doneness as you go.
Today, all kinds of vegetables, fish, and even fruit are served with miso sauce.
Oysters in Japan are a cherished taste of the sea in early winter.
In Morocco, this salad is typically made with wild mallow leaves, but feel free to substitute greens that are easier to find.
A simple steaming is one of the finest ways to show off the flavor of fresh-caught trout.
Although the title calls for pumpkin, this recipe can actually be made using red kuri squash. Either way, you will end up with a delicious dessert that celebrates the flavors of the fall and winter and will impress all of your guests.
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Source: La Tartine Gourmande
This fresh pasta dish celebrates the wide availability of winter squash varietals, including the Blue Hubbard squash. The sauce is delicious alone, and even better when served with a homemade tomato chutney.
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