Great Meat Dishes of The World: Rosa Di Parma (Whole Beef Fillet Stuffed with Prosciutto and Parmigiano-Reggiano)

Mama Rosa Musi is the quintessential Italian grandmother: old enough to be believable as a grandmother but still young and vibrant enough to make a multicourse meal for forty in a tiny kitchen. Her warmth, graciousness, and generosity make you feel like a family member within the first half hour of meeting her. I arrived […]
SCALLION AND PARMESAN YORKSHIRE PUDDINGS

Yorkshire pudding and popovers are essentially the same; I prefer individual Yorkshire puddings (i.e., popovers) because the presentation is more dramatic. These airy puddings can be tricky. If you want perfection every time, use only whole milk (not low-fat). Also, you must whisk the batter by hand, because an electric mixer will overbeat the batter […]
BACON AND ROSEMARY JUS

Makes 2 to 3 cups INGREDIENTS 2 ounces dried porcini mushrooms 2 cups boiling water ¼ pound thick-sliced bacon, cut into ½-inch-wide strips ½ cup thinly sliced shallots 3 tablespoons thinly sliced garlic ½ pound white or cremini mushrooms, thinly sliced 1 750-ml bottle fruity red wine, such as Zinfandel 5 cups homemade beef […]
Standing Rib Roast with Bacon and Rosemary Jus and Yorkshire Puddings

When it comes to the great holiday tradition of roast beef and Yorkshire pudding, I bow to our English cousins across the Atlantic, who invented the dish. Inspired by my wife, Nancy Oakes, I have eschewed the traditional flour-based gravy and opted for a lighter sauce, called a jus. This is simply a pan sauce […]
HORSERADISH CREAM

Makes 2¼ cups INGREDIENTS 1½ cups sour cream ½ cup prepared horseradish, drained 1 teaspoon fresh lemon juice 3 tablespoons thinly sliced scallion greens 1 tablespoon finely chopped fresh flat-leaf parsley Salt and freshly ground black pepper PREPARATION In a small bowl, combine the sour cream, horseradish, lemon juice, scallions, and parsley. Season […]
ARTICHOKE SOUP À LA BARIGOULE

WHY THIS RECIPE WORKS This classic Provençal-style recipe uses easy jarred artichokes. We seared them to intensify their subtle taste. Cooking the mushrooms covered and then uncovered evaporated excess moisture before browning, and simmering the parsnips brought out their sweetness. Umami-rich anchovy fillets and garlic supplied depth, and leek contributed further sweetness and body. White […]
BRUSCHETTA WITH ARTICHOKE HEARTS AND PARMESAN

WHY THIS RECIPE WORKS We wanted punchy, concentrated flavors for our artichoke bruschetta, a favorite hors d’oeuvre, so we turned to jarred artichoke hearts and sharp Parmesan cheese. We also wanted to be able to eat it without making a mess, so we pulsed some of the topping ingredients in a food processor until they […]
TOASTED PEPPERCORN AND WHISKEY SAUCE

Makes 3 to 4 cups INGREDIENTS 1 tablespoon cracked black peppercorns 1 tablespoon olive oil ½ cup finely chopped shallots 2 teaspoons minced garlic 1 cup Irish whiskey or scotch 3 cups dry red wine 4 cups homemade beef stock (see [>]) or canned low-sodium chicken broth Reserved mushroom soaking liquid from stuffing 2 […]
MARINATED ARTICHOKES

WHY THIS RECIPE WORKS Marinated artichokes have so many uses that they should be considered a pantry staple; they’re perfect for everything from topping pizzas to tossing into a salad or pasta to arranging on an antipasto platter. But store-bought versions tend to be mushy and bland—and expensive. We set out to make our own […]
PORCINI SPINACH STUFFING

Makes about 3 cups INGREDIENTS 1 ounce dried porcini mushrooms 1 cup boiling water 2 mild Italian sausages, homemade or store-bought, removed from the casings ½ cup chopped shallots 1 tablespoon chopped garlic 2 cups ¼-inch bread cubes, roughly cut from day-old coarse bread (don’t use store-bought dried bread cubes) 1 teaspoon chopped fresh […]