Rosemary Cod with Vanilla-Scented Mashed Rutabaga

Cod is scented with rosemary tucked under the skin and is accompanied by mashed rutabaga infused with vanilla. Rosemary cod makes an ideal light lunch.

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  • 20 M
  • 1 H, 20 M
  • 0
Prime Rib Roast

Prime Rib Roast with Orange-Glazed Onions

This stunning rib roast boasts an intricate interplay of sweet and sour and spice that’s marvelously medieval—and deeply satisfying.

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  • 30 M
  • 2 H, 30 M
  • 2
Portuguese-Style Pork Roast with Steamed Clams Recipe

Portuguese-Style Pork Roast with Steamed Clams

Pork and clams, a classic Portuguese combination, are paired tomatoes, garlic, herbs, and a pinch of crushed pepper. For a twist, bone-in pork loin is used.

  • Quick Glance
  • 1 H
  • 2 H, 15 M
  • 1
Masa-Crusted Chicken with Piquillo Peppers, Avocado Butter, and Greens Recipe

Masa-Crusted Chicken with Piquillo Peppers, Avocado Butter, and Greens

For this Latin dish, tender boneless chicken breasts are dusted with a masa harina coating spiced with cumin, pepper, and sugar seared, and served atop a salad.

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  • 1 H
  • 1 H
  • 0

Chicken Potpie with Phyllo Crust

Underneath this wonderfully flaky and crisp crust is sumptuous creamy filling of chicken, pearl onions, carrots, leeks, mushrooms, peas, and peppers.

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  • 1 H, 20 M
  • 2 H, 15 M
  • 0

Cassoulet of White Beans, Sausage, and Duck

This cassoulet is filled with plenty of white beans, called flageolet, pork sausage, and duck confit. It’s a hearty cassoulet fit for winter dining.

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  • 1 H
  • 3 H, 30 M
  • 0
The Tante Marie's Cooking School Cookbook by Mary Risley

Hazelnut Dacquoise

Layers of smooth coffee buttercream alternate with crunchy discs of hazelnut meringue that soften slightly when the cake is allowed to stand. Delicious.

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  • 1 H
  • 3 H
  • 0
Carmen Meringay Recipe

Carmen Meringay

This airy meringue fortress, made with just four ingredients, contains whatever fancy or no-frills filling you wish.

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  • 45 M
  • 3 H, 45 M
  • 0
Chocolate Fondue

Chocolate Fondue

A steadfast classic, chocolate fondue just doesn’t let you down when you crave a silken, simple dessert to share. And with dippers galore, it could never be boring. Never.

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  • 15 M
  • 15 M
  • 0
Tahitian Creme Anglaise Recipe

Tahitian Crème Anglaise: Cream Custard Sauce

This Creme anglaise, a rich custard sauce that can be served hot or cold, is flavored with Tahitian vanilla beans, noted for their intense vanilla flavor.

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  • 25 M
  • 4 H, 35 M
  • 0
Spun Sugar Atop Chocolate Mousse Recipe

Spun Sugar Atop Chocolate Mousse

An intensely chocolate mousse is the bed for a cloud of spun caramel sugar. Of course, you can skip the sugar and serve it with a dollop of whipped cream.

  • Quick Glance
  • 1 H
  • 2 H
  • 0
Pear and Goat Cheese Tart Recipe

Pear and Goat Cheese Tart

A filling of creamy goat cheese flavored with vanilla and spotted with pine nuts sits under a layer of ripe pear slices, all in a buttery, flaky crust.

  • Quick Glance
  • 30 M
  • 2 H, 30 M
  • 0
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