A sublime yet simple approach to cooking this most impressive roast. Certain to win friends and influence people–not to mention make phenomenal sandwiches the day after.
Fennel turns meltingly tender and oh so sweet when slowly, slowly, slowly braised in cream, cheese, and butter. One more reason to be enamored with the holidays.
Like a chorus line of Rockettes, these slices of brisket lean on one another in perfect symmetry here. Nach Waxman explains how to accomplish the same.
“Transcendent” is how the author describes these rugelach. We’d like to add “flaky,” “tender,” and “perfect” to the list of apt adjectives.
What folks are saying about this hors d’oeuvre that’s a cinch to make and even easier to devour? “Delicate.” “Flaky.” “Perfect.” “I could not stop eating it!”
An effortless, elegant side that fancies up the form as well as the flavor of two enduring entertaining icons: the stuffed mushroom and Thanksgiving stuffing.
No mere mash, this creamy potato puree owes its uber velvetiness to indecent amounts of butter and cream. Oh yeah.
We used to get our gratins and scalloped potatoes confused. But then we figured out that gratins contain cheese, while scalloped call for just milk or cream. Guess which one we prefer?
Time to change into your baggiest sweatpants. You know, the ones with the no-longer-elastic waistband. Call us realists.
A tarte Tatin is nothing more than a tart turned upside down, nothing less than pastry perfection. Its name is French for “caramely apple goodness atop a buttery crust.”
These beauties aren’t unlike the classic sugar cookie in terms of ease and appeal, they’re just a littler richer, a little spicier, and a lot less expected.
What we adore most about roast chicken? The fix-it-and-forget-about-it-ness of it. That and the countless ways to fancy it up. Here, one of our fuss-free favorites.
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