This is a dish that originated in ‘‘The Escoffier Cookbook’’ as a ‘‘garnish’’ for lamb chops: macaroni and cheese, essentially, for fancy people.
IMPROBABLY, in Romania, in the somewhat drab Black Sea city of Constanta, the owners of the pizzeria where we stopped for a snack and some wine
Ingredients Unsalted butter, softened, for brushing pan 1 ¾ cups unbleached all-purpose flour 2 teaspoons baking powder 1 teaspoon salt ¼
A proper quiche (also known as a tarte salée, or savory open pie) should have really good pastry and contain a soft, tender eggy custard. It
Ingredients Salt 12 large kale leaves, stemmed 2 ½ pounds green zebra tomatoes or any combination of ripe heirloom tomatoes 3 or 4 bay leaves,
You can use a mix of lettuces for this salad, and you can also add some milder lettuce. My favorite combination is endive, radicchio and arugula.
Southern field peas come in seemingly endless varieties, the most well known of which are black-eyed peas. For this dish, it’s worth seeking out
Pecan pie is to the Southern Thanksgiving table what pumpkin, mince and apple pies are to the Northern version of the meal. Pecan trees can be
I sometimes use parsley as a salad green, adding the leaves whole or cutting them into chiffonade, as I do in this delicate salad. You can dress
Ingredients 4 tablespoons white wine vinegar 4 large eggs 1 head romaine lettuce, cored, rinsed, dried ¼ cup pine nuts 6 tablespoons Tuscan extra