2 tablespoons unsalted butter, more for greasing the pan 2 large leeks, trimmed and halved lengthwise 11/2 pounds peeled Yukon Gold potatoes 1 teaspoon kosher salt, divided 1/2 teaspoon ground black pepper, divided 2 thyme sprigs 1 cup heavy cream 1 fat garlic clove, finely chopped 1 bay leaf 1/4 teaspoon freshly ground nutmeg 3/4 … Continue Reading →
4 pounds Yukon Gold or other yellow-fleshed potatoes or red or white potatoes, cut into 3-inch pieces 8 peeled garlic cloves, ends removed and halved lengthwise 1 teaspoon salt 3 tablespoons unsalted butter 2 tablespoons extra virgin olive oil 1 1/4 cups whole milk or half-and-half Salt and white pepper, to taste 3 tablespoons finely … Continue Reading →
If you are pressed for time, opt for a lightly or semi-pearled farro (actually easier to find in some places), which will cut the cooking time for the grains down to about 20 minutes. Barley, both hulled and pearled, would make a nice substitution if you are having trouble finding farro. Recipe from www.101cookbooks.com. 2 … Continue Reading →
* Salt * 1 (15-ounce) container ricotta cheese, preferably whole milk * 2 eggs, lightly beaten * 11/4 cups freshly grated Parmesan, plus more for serving * Freshly ground black pepper * 3/4 to 1 cup flour * 3 tablespoons unsalted butter * 10 or more sage leaves Bring a large pot of water to … Continue Reading →
Betty Rosbottom / Tribune Media Services Although Americans tend to serve eggs as breakfast fare, other countries elevate them to star status later in the day. The French are crazy about omelets for lunch and supper, the Italians serve their frittatas, and the Spanish their tortillas long after the early morning hours. Such dishes make … Continue Reading →
2 pounds asparagus, trimmed and cut diagonally into 2-inch pieces 2 tablespoons olive oil 2 tablespoons unsalted butter, cut into bits 2 large shallots, finely chopped 4 slices firm white sandwich bread, cut into 1/4 -inch pieces 1/4 cup pine nuts 1/4 teaspoon freshly ground black pepper 1 cup freshly grated Parmesan 1/2 teaspoon salt … Continue Reading →
Adapted from Bon Appetit. 1/4 cup paper-thin onion slices 1/2 cup potatoes, peeled, coarsely grated on large holes of box grater or in processor 1 teaspoon salt 2 tablespoons unsalted butter, 1 melted, 1 not melted Preheat oven to 350 degrees. Use butter patty to oil a nonstick baking sheet. Place onion in bowl. Toss … Continue Reading →
Made from a colorful vegetable mixture, this kugel is flavored with sauteed onions and makes a pleasing change from potato kugel. 2 tablespoons plus 1 teaspoon vegetable oil or olive oil 1 large onion, chopped 1 pound yellow squash or zucchini, or 1/2 pound of each, coarsely grated 2 large carrots, peeled, coarsely grated 2 … Continue Reading →
Cut your prep time considerably and look for peeled and chopped butternut squash at markets such as Whole Foods and Trader Joe’s. Recipe adapted from Gourmet. 2 1/2 pounds butternut squash, peel and cut into 1-inch pieces 3/4 cup heavy cream 3 sage leaves 1 teaspoon salt Freshly grated pepper to taste 1 cup grated … Continue Reading →
Can be made three days in advance 1 12-ounce package fresh cranberries 1 1/4 cups sugar 2 tablespoons frozen orange juice concentrate, thawed 2 tablespoons Grand Marnier or other orange-flavored liqueur ½ cup toasted chopped pecans Preheat oven to 325 degrees. Place cranberries in 8-by-8-by-2-inch glass baking dish. Sprinkle sugar, then orange juice concentrate over. … Continue Reading →