From A New Way to Cook by Sally Schneider (Artisan, 2001). © 2001 by Sally Schneider.
Excerpted from The Kitchen Diaries: A Year in the Kitchen with Nigel Slater (Gotham Books, 2006). Copyright 2006 by Nigel Slater.
Adapted from How to Cook Meat by John Willoughby and Chris Schlesinger.
From Bouchon by Thomas Keller (Artisan, 2004). © 2004 by Thomas Keller.
An oven-roasted potato pancake with a few new twists. Try substituting rutabaga, turnips, parsnips or white potatoes for a quarter of the yams. And do use organic ingredients if at all possible. Serve this as a main dish with a salad or as a side dish with grilled pork or eggplant, and salad of fresh cabbages.
Crumbly but wonderfully moist, this cake has enough surprises of fruity chocolate, nuts and spice to set it far apart from ordinary Christmas fruit cakes. Taste it at its mellow best by baking the Pampepato a week or more before serving. One loaf could become a holiday house gift, while the other is kept for celebrating Christmas with the family.
Ingredients
Crisp, bronzed and fragrant, this turkey takes a mere ten minutes to the pound cutting the usual roasting time down by a third to a half. Steam from the white wine in the pan makes the skin especially good, and roasting on a rack of vegetables and apple gives you especially fine pan juices for gravy.
From The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper (Scribner 1999). Copyright 1999 Lynne Rossetto Kasper.
Ingredients