Ingredients
Everyone loves getting his or her own corn bread loaf at the Thanksgiving meal.
Ingredients
I love this deep, smoky sauce with the turkey—but it's also terrific with other long-cooked meats. If you had, say, some leftover pot roast in the fridge -a second-day reheat with this sauce will probably be better than what you ate the first day.
I gotta confess: I find this sprightly, tingly mixture ever so much more interesting than cranberry goop out of the can.
The canned-soup-with-stuff casserole in general became an American classic in the early part of the twentieth century, thanks to the recipes created and publicized by the Campbell Soup Company. In 1955 Campbell hit the jackpot—creating the most popular casserole of all time, the classic Green Bean Bake, made with Campbell's cream of mushroom soup and topped with fried onions from a can. Things don't become classics because they're bad—and the combination of ingredients in this dish is really quite delicious. That's not to say that a tweak or two can't improve it. Try the following version with fresh-fried shallots and dried tarragon thrown into the mix. It's irresistible! This version respects the fifties taste but is so much brighter and more layered in flavor. The soy sauce, by the way, was part of the original recipe.
These tiny, soft, intensely chocolate cookies are packed with pine nuts, while a little grappa gives them a welcome bite. Called Fava of the Dead in Rome, they mark All Souls night. The dark, almost black color gives these innocent little coins a threatening edge. In the Rome of the Caesars, people believed fava beans held the souls of the dead.
As clarinet soloist with more than a hundred orchestras—and as recitalist, chamber musician and innovative jazz artist—Richard Stoltzman has earned an international reputation.
Chunks of caramelized almonds look like burnished cobblestones paving the sweet cookie crust of this tart from the Emilia-Romagna region of northern Italy. There is a delightful play of textures here, a crisp but buttery crust, the crunch of toasted almonds, and the pleasing chewiness of their caramel coating. Soft scents of lemon and anise set this apart from many of the almond tarts made throughout Emilia-Romagna. Although deeply flavored, the tart is not overly rich, making it a good finale to meals of robust tastes and hearty dishes.
Sort of a scrappy extramural stuffing, this is a warm mix of crispy, tender and chewy chunks of bread, moistened with vinaigrette and turkey drippings. It is a holiday variation on our traditional bread salad—I've substituted dried cranberries for the usual dried currants. Tasting as you make it is obligatory, and fun. I recommend you allow a little extra bread and vinaigrette the first time you make this recipe, so you can taste with impunity. For the best texture, use chewy, peasant-style bread with lots of big and little holes in the crumb. Such loaves are usually scaled at 1 or 2 pounds; plan on 1/4-pound bread per person. I don't use sourdough or levain type bread for this recipe, finding the sour flavor too strong and rich for this dish. And make sure to use day-old bread; fresh bread can make a soggy, doughy salad.