Main Course (13)
Soups & Stews (3)
Although frozen truffles may be used for this unusual dessert, chef Michel Bourdin highly recommended fresh ones in this case, for their intense flavor.
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.
The ''yams'' in this recipe are actually orange sweet potatoes.
The American custom of eating cheese with apple pie inspired this Henry Harris recipe.
Instead of just drinking eggnog, we also sometimes fold it into a cream tart for dessert.
Louise Piper’s cream pie recipe won Best of Fair, at Iowa's State Fair, in 1997.
Chef Robert Lalleman at the Auberge de Noves made us this dish with the famous ducks of Challans, in the Vendée region of western France; muscovy ducks are a more than adequate American substitute.
Planning ahead is required for this fruitcake, which we've borrowed from Maida Heatter's New Book of Great Desserts (Knopf, 1982).
Chuck’s three-day theory is based on his quest for clear fish stock.
Made from the bounty of the fall season, this dish is the epitome of hearty comfort food.
Mere chicken soup pales beside this legendary potion, the traditional symbolic first course of the Jewish-American seder.
Savoyarde desserts like this one are as rustic as the region itself, using ingredients from the bounty of the land.
We persuaded the wife of a Norwegian fisherman to share her secret recipe for marinating a fresh side of salmon to silky-textured, subtly flavored perfection. Modern-day gravlax, preferably served with blinis (a Russian touch). —from "The Cure" (November/December 1994)