Food

Recipes

Christina Tosi’s Compost Pound Cake

Try this recipe for Compost Pound Cake from Christina Tosi’s cookbook, All About Cake. This cake is an homage to the team of hardbodies at Milk Bar who have been mixing this seemingly odd collection of cookie mixins since November 15, 2008. That’s when we opened the doors to our little…

Recipes

Ina Garten’s Filet Of Beef Carpaccio

Try this recipe for Filet Of Beef Carpaccio from Ina Garten’s new cookbook, Cook Like A Pro. I think raw beef carpaccio is a little boring. Searing the beef briefly and adding a drizzle of Caesar dressing makes it so much more flavorful.

Recipes

Lasagna Rolls

You could also use 7-inch x 3-1⁄2 inch dried lasagna sheets instead of ruffled noodles without having to adjust the rest of the recipe. They will look similar to cannelloni.

Recipes

Reverse-Seared Sirloin

If you don’t have a slow cooker, buy one. I refer to Worcestershire as my French Kryptonite, and it is the crucial ingredient in this recipe. When purchasing your beef, ask the butcher to clean off the sinew and trim the fat.

Recipes

Garlicky Collards With White Wine And Chilis

Though collards are often stewed for a very long time until soft and wilted, I prefer cooking them just until they’re tender but still have some toothsome bite. Make sure to remove the ribs beforehand, as they’re tough and don’t soften during cooking.

Recipes

Pink Lady Applesauce

My favorite apples for making applesauce are Pink Lady apples because of their pink hue and balanced flavor. But if you prefer a more tart sauce, try using Granny Smith apples instead.

Recipes

Rosemary Potatoes Domino

Yukon Gold potatoes work best for this recipe because they’re slightly waxy and hold their shape after cooking. For best results, don’t rinse the potatoes once sliced; the starch helps the potatoes stick together and absorb the butter.

Recipes

Lemon And Roasted Cherry Trifle

Most of the components of this trifle can be made the day ahead. When choosing your trifle vessel, make sure it can hold at least 8 cups.

Recipes

Bouq Émissaire Cheese With Sautéed Figs And Walnuts

If you can’t find this cheese, another semisoft goat’s milk cheese like Grey Owl can be substituted. Allowing the cheese to come to room temperature prior to serving is key to bringing out its flavor — and also makes it perfect for scooping up with a cracker!…

Recipes

How To Make Fiery Asian-Style Chicken Wings

See how we used the new T-fal® ActiFry® Genius to make Fiery Asian-Style Chicken Wings. Get the complete ingredient list and step-by-step instructions in our recipe gallery. After, enter for your chance to win a T-fal® ActiFry® Genius! Presented by…

Recipes

Ask A Chef: Curried Cauliflower

Chef Taylor Adam Smith of The Courage shares his recipe for Curried Cauliflower. Q: I recently went wine tasting with my daughter in Prince Edward County, Ontario, and discovered the most charming café called The Courage. We had amazing cod and trout dishes, but the cauliflower dish we shared was…

Recipes

Laura Calder’s Beet & Pecan Endive Boats

Beets and blue cheese are a perfect match in this hors d’oeuvre, but you can swap out the beets for chopped pears for a new flavor combination.

Recipes

Laura Calder’s Parsley, Sage, Rosemary & Thyme–Brined Roast Turkey

A 15-lb. turkey will serve 12 to 14 people. The brine used in this recipe results in a juicy bird with lovely crispy skin. The extra rub of butter before roasting doesn’t hurt, either! If you’re hosting fewer, buy one or two breasts instead.

Recipes

Anne Willan’s “Burnt” Beans

“When I worked for Anne at École de Cuisine La Varenne, this dish was one of the first I had to learn. Anne served this family favorite once a week with roast chicken. The exact opposite of al dente — try downright confit — these beans taste…

Recipes

Laura Calder’s Celeriac Purée

The key to a great celeriac mash is to purée it until velvety smooth. A blender or a food processor will give the best results.