STEAK SANDWICHES
These are effectively very posh burgers. You take a rare beef tenderloin, add homemade relish and mustard mayonnaise, and sandwich it between two pieces of toasted ciabatta. Heaven! It’s very important to start the beef on the stovetop because meat that goes straight in the oven looks boiled rather than beautifully caramelized. SERVES 4–6 […]
Baked Potato And Leek Soup With Cheddar And Bacon
With a couple of potatoes on hand, you can create this filling soup—it’s like a baked potato in a bowl. YIELDS ABOUT 6 CUPS; SERVES 4 INGREDIENTS 2 medium russet potatoes (about 1/2 lb. each) 1/4 cup unsalted butter 2 1/2 cups sliced leeks (about 2 medium leeks; white and light green parts), rinsed […]
CHICKEN WITH GARLIC AND CHESTNUT STUFFING
This is an all-in-one dish, where the deboned chicken encases a stuffing of rice and chestnuts. It will slice very easily and the sweetness of the chestnuts is set off with a simple parsley vinaigrette. Deboning a chicken is a complicated job, so unless you are very confident, it is best to ask your butcher […]
Creamy Seafood Chowder With Bacon Thyme & Jalapeño
Cream cuts the jalapeño’s heat, but you can still taste its bright, fresh flavor. SERVES 4 INGREDIENTS 4 slices bacon, cut crosswise into 1/4-inch strips 1 medium shallot, minced 1 large jalapeño, seeded and very finely chopped (about 2 Tbs.) 2 Tbs. unbleached all-purpose flour 2 6 1/2-oz. cans chopped clams, clams and juice […]
SMOKY PORK SLIDERS WITH BARBECUE SAUCE
These mini burgers are absolutely stunning, all smoky from the bacon and paprika and with the sweet and sour hit from the homemade barbecue sauce. People often add too much to their burgers, thinking it will enrich the flavor, but let me tell you, when it comes to burgers, less is more. Trust me. SERVES […]
PAN FRIED DUCK BREASTS WITH BLACK CURRANT SAUCE
Duck with orange or cherries is such a classic, but there is no reason why you can’t pair it with other fruit or vegetables, such as rhubarb, cranberries, or, as here, with black currants—anything with a little acidity to cut through the meat’s richness. You’ll find black currant jam in specialty shops or stores specializing […]
Garlicky Tortellini Spinach & Tomato Soup
If you have tortellini in your freezer, a hunk of Parmigiano-Reggiano in the fridge, and a can of diced tomatoes on the shelf, all you’ll need to do is pick up a bag of triple-washed spinach and a bunch of basil on the way home for this terrific soup. It takes just minutes to pull […]
Roasted Hubbard Squash Soup With Hazelnuts And Chives
If you can’t find piment d’Espelette, use just a pinch of cayenne instead. The soup keeps for 3 days in the refrigerator or 2 months in the freezer. YEILDS ABOUT 10 CUPS; SERVES 8 TO 10 INGREDIENTS 3 Tbs. extra-virgin olive oil 3 large cloves garlic, peeled 1 Tbs. coriander seeds 11/2 tsp. fennel […]
Turkey Soup With Dill Parsley & Chive Dumplings
A roasted turkey carcass produces rich broth that makes for a delicious turkey soup. This version incorporates airy herb-flecked dumplings. You’ll have extra turkey broth, which you can use to make the Turkey Bolognese. SERVES 6 INGREDIENTS FOR THE TURKEY BROTH: 2 medium carrots, cut into 2-inch pieces 2 medium stalks celery, cut into […]
Parsnip And Parmesan Soup
Salty and savory Parmigiano-Reggiano marries well with sweet parsnips, and fresh oregano pulls it all together. YEILDS 51/2 TO 6 CUPS; SERVES 5 TO 6 INGREDIENTS 1/4 cup unsalted butter 11/2 lb. parsnips, peeled, trimmed, and cut into 1/2-inch dice (to yield a scant 4 cups) 6 oz. shallots, cut into 1/4-inch dice (to […]