All the recipes from our December 2011 issue.
Corned Beef Hash
This iteration of the classic breakfast hash is served at The Greenbrier resort in White Sulphur Springs, West Virginia. It’s elegant topped with poached eggs, hollandaise, and chopped chives, and served alongside toast points. This recipe first appeared in our December 2011 issue along with Adam Platt’s story Heavenly Hash. Get the recipe for Corned Beef Hash »
Buche de Noel (Yule Log Cake with Coffee Buttercream and Ganache)
This version of the traditional French Christmas cake is filled with coffee buttercream and covered in chocolate ganache. See the recipe for Buche de Noel »
Baccala Salad
This refreshing salt cod salad is a staple Italian-American Christmas Eve dish.
This hearty version of San Francisco’s signature seafood soup comes from Sotto Mare in North Beach.
Johnny Marzetti
The bygone restaurant Marzetti’s in Columbus, Ohio, invented this cheesy noodle casserole.
Lobster Fra Diavolo
This spicy seafood pasta features large pieces of sweet lobster tossed with bucatini and a fresh, flavorful tomato sauce.
This flavorful ragu is served with fresh tarragon-flavored garganelli at Frankies Spuntino restaurant in Brooklyn, New York, but is delicious with any kind of pasta.
Sausage and Peppers
Skillet-seared sausage with fried peppers and onions is a simple, filling campfire meal.
Lou Di Palo shared his grandmother’s recipe for the meatballs that he sells at his family’s store, Di Palo’s Fine Foods, in New York City; they’re composed of pork, beef, and veal and flavored with four kinds of cheese. See the recipe for Spaghetti and Meatballs »
Stuffed Calamari
Squid stuffed with breadcrumbs, pecorino, parsley, and oregano is a Feast of the Seven Fishes favorite.
Utica Greens
Utica greens, named for the New York town where Italian factory workers settled in the 1900s, is a sauté of escarole, bread crumbs, potatoes, and hot peppers.
Goose Confit and Fig Salad
For this luxurious salad, top spicy arugula with a rich confit of braised goose leg and fresh black mission figs.
A tart Concord grape gelee offsets the richness of these goose liver terrines.
Rosemary Popovers
Goose fat enriches simple, airy popovers, which provide a wonderful savory complement to almost any meal.
Mashed with bacon and garlic, this plantain dish is served with a quick tomato sauce.
Sofrito
This multipurpose seasoning base forms the foundation of numerous Puerto Rican dishes.
Rainbow Cookies
Almond pastry filling in place of the almond paste typically used to make these cookies results in a lighter, moister cookie.
