Decorating & Design
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Decorating & Design
Smoked Scamorza, Bresaola & Arugula Pizza
Bresaola is salt-cured beef tenderloin, which can be found at Italian delis and gourmet food shops. Prosciutto, speck or fennel salami would all work well in its place.
Decorating & Design
Rapini & Sausage Pizza
If you’re a vegetarian, substituting eight pitted black olives for the sausage will yield equally delicious results.
Decorating & Design
Truffle Popcorn
This addictive snack is inspired by an amuse-bouche I enjoyed at Graham Elliot, a whimsical fine dining restaurant in Chicago. For a fun presentation, serve it in little paper bags.
Decorating & Design
Burger-Joint Sliders
These sliders rely on beef from a reputable butcher, who grinds it on-site. Sear the patties ahead of time, finish them in the oven during the party and pop into pre-dressed buns.
Decorating & Design
Chef Miheer Shete’s Homestyle Herbed Bannock
Chef Miheer Shete's savory flatbread.
Decorating & Design
Watercress Velouté Recipe
A warm soup from cookbook author Mimi Thorisson.
Decorating & Design
Onion Tart Recipe
Cookbook author Mimi Thorisson's lunch idea.
Decorating & Design
Roasted Cauliflower With Anchovy Breadcrumbs
If you don’t like anchovies, just omit them and season the breadcrumbs with salt.
Decorating & Design
Roasted Asparagus And Cheese Tart
This recipe makes 2 tarts, enough to serve a crowd.
Decorating & Design
West’s Braised Lamb With Boulangère Potatoes And Radicchio
Lamb shoulder is an affordable cut that’s still very flavorful. Chef Geraghty serves this with homemade mint sauce as well.
Decorating & Design
Roast Chicken With Achiote And Lime
Achiote is a hallmark spice in Cuban food. It’s available at Latin American markets and specialty stores.
Decorating & Design
Rib Roast with Horseradish-Mustard Sauce
This recipe, adapted from The New York Times, makes an effortless rib roast.
Decorating & Design
Barbecue Pork Loin Roast With Crackling And Plum Chutney
It’s essential to let the roast rest after cooking and to use a very sharp knife for slicing, otherwise the juices will end up on the carving board, and the meat will dry out. Cold leftover pork makes a fabulous sandwich with mayo, plum chutney and peppery watercress on a ciabatta roll. Leftover chutney is a…
Decorating & Design
Slow-Roasted Prime Rib Au Jus
For this roast, it’s worth splurging on dry aged beef for its deep, rich flavor. Demi-glace is reduced beef or veal stock, and can be found frozen at better butcher shops.
Decorating & Design
Beet Greens Strata Recipe
A healthy brunch or lunch dish.