The creaminess of the crunchy toffee is accentuated by the crisp coat of smooth tempered chocolate. Package these in a lovely tin for a beautiful, tasty gift.
Lots of fresh lemon juice and lemon zest are added to the ethereally light and super smooth dessert mousse to give it a zip of flavor.
Unlike humdrum store-bought chips, these have some semblance of sophistication, not to mention healthfulness. And yes, it’s still hard to stop at just one.
Guests will swoon to this roasted venison loin when it’s fanned out on the plate and napped with a rich sauce of red wine, blackberries, veal stock, and sage.
Two root vegetables are sauteed and simmered slowly to make this creamy carrot ginger soup. Puree the soup and serve hot or cold depending on the season.
Food writer and cookbook author Diane Morgan extolls the virtues of cool-weather cooking and offers up her recipe for a soul-heartening beef borscht.
Based on the rice pudding traditionally served in Tibet, this recipe turns out a thick, rich, honeyed dessert that’s enticing any time of year.
Pureed and strained raspberries give this luxurious whipped dessert a gorgeous pink color and a lovely tanginess to balance the sweet yogurt-cream base.
A Swiss classic, raclette refers to a humble and hearty combination of boiled potatoes, melted raclette cheese, and pickles.
The cod, once poached in olive oil, is supple and utterly delicious. It sits on a bed of roasted tomatoes and broccoli rabe, which adds acid to the dish.
Light, airy, messy, delicious, these peach souffles are an elegant (but easy-to-make) ending to a meal. Make them when peaches are dead-ripe delicious.
Dunking fries in duck fat results in gently cooked, soft not crisp spuds that wield a deep, rich duck flavor.
Each steak is seasoned simply and grilled to perfection. On the side is an orange-bell-pepper puree and potatoes.
Tequila, lime juice, orange juice, and Cointreau. It’s not a margarita. It’s a sorbet. And it’s what for dessert.
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