I’m cheating here, because this isn’t entirely cooked in the oven, but the brief roasting is what helps Brussels sprouts achieve their optimum potential, instead of waterlogging them in a saucepan. I ate a similar dish at Rotisserie Georgette in New York—a restaurant that specializes in roast chicken—then came straight home and made this. It’s been a regular in my house ever since, and not just at Christmas.
This has to be the prettiest spring salad ever! The delicate peppery taste of the pea shoots alongside the crispy, smoky pancetta, sweet peas, and creamy goat cheese is divine—or try using watercress instead. The dressing, lightly scented with orange, is my favorite with this salad, but if you are fonder of a lemon dressing, then simply replace the orange with a lemon. I recommend doubling up the dressing recipe, as it will last for up to two weeks in the fridge.
When we were shooting the photos for my last book, Dorie’s Cookies, lunch was a highlight of the day, as each of us took turns cooking. One morning, Claudia Ficca, the food stylist, announced that she’d bought some salmon and had an idea for lunch: salmon burgers. Like everything Claudia does, these are special. They get a supersized helping of zip from lemons, capers, two kinds of mustard, scallions, lots of dill and Greek yogurt, which adds tang and, most important, moisture.
The famous 'frisée aux lardons' – now that's a salad with style! Hot, cold, crunchy, crisp, silky, salty, bitter, sweet. It ticks all the taste bud boxes in one go. And, if you add any cooked potatoes that are left over, you'll have a complete meal. If you can't find frisée, use another type of salad but choose one with character i.e. bitter and crunchy, as it is crucial for getting the balance of the recipe right. I'd suggest dandelion leaves greens, cos romaine lettuce, or wild chicory endive.
This is a great recipe for people who are just getting their grill game going. Not only is it easy as pie to master, but the combination of grilled pork and mostarda is a showstopper. Mostarda is a sweet-and-savory condiment made with fruit, herbs, and spices that goes great not only with grilled meats but also rich cheeses. Mostarda can be stored for months in the refrigerator, so go ahead and make a big batch so you always have some on hand when you fire up the grill.
A vegetable tart with robust-tasting filling featuring the classic combination of meaty mushrooms and sweet leeks partially wrapped in a hearty pastry.
America's Test Kitchen found the trick to applying a glossy, tangy-sweet glaze to turkey so it doesn’t pool at the bottom of the pan or keep the skin from crisping up.
Every year for the holidays, Mormor would make her famous gravlax. It wouldn't have been Christmas without it.
When I created this Caesar salad, I did a silly dance around the kitchen. Seriously -- it is that good. And the name is perfect for it. I'm betting that this Caesar salad dressing is like nothing you've ever tasted. It is extremely eccentric and undeniably delicious. Who would have thought that curry powder would be the perfect addition to a Caesar dressing? Not me before I took the risk of adding it -- but now I am a total convert. And the nutritional yeast gives this dressing a cheese-like flavor that could please even the most omnivorous Caesar salad connoisseur. This recipe makes extra dressing that you can store in an airtight container in the refrigerator for up to 1 week. Topped with our Quick Garlic Croutons, capers, avocado, and hemp seeds, this dynamic salad will delight your adventurous taste buds.
Who would imagine browning deviled eggs to caramelize their edges and crisp their fillings? What a sensual turn with a hard-cooked egg. We owe the idea to Jacques Pépin and his memoir, The Apprentice: My Life in the Kitchen.