Formally known as tournedos Rossini, these little lovelies are gilded with seared foie gras and drizzled with Madeira and truffle sauce.
Here are six recipes from chefs and cookbooks authors that help put a sophisticated spin on your Hanukkah meals.
From the beginning of December on through the New Year, glogg–a spiced wine–is served in Swedish homes on festive occasions or when visitors drop by.
Leave it to New Orleans to create a liquor to replace absinthe. These boozy jellied shots are redolent of their namesake citrus and anise-flavored absinthe alternative.
This french molten chocolate cake flows seductive when cut into with a fork. A cinch to make, this molten chocolate cake is an elegant, impressive dessert.
Clams casino, the classic American dish, get a facelift here. The clams get the casino treatment with big shards of bacon, parsley, and garlic.
A classic dish from the island of Ischia, this slowly braised rabbit becomes imbued with red wine and herbs.
These beef paupiettes are stuffed with pancetta and herbs, and rolled. The beef rolls are then sauteed. Once seared, the rolls are simmered.
This citrus-olive tapenade is filled with lemon-orange flavors, olives, and fresh herbs. The tapenade, because of its citrus notes, is perfect for lamb.
For caramelized onion and balsamic vinegar bruschetta, the onion is cooked until brown then drizzled with balsamic vinegar and piled on the bruschetta.