Food

Recipes

Roasted Asparagus And Cheese Tart

This recipe makes 2 tarts, enough to serve a crowd.

Recipes

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.

Recipes

Roast Chicken With Achiote And Lime

Achiote is a hallmark spice in Cuban food. It’s available at Latin American markets and specialty stores.

Recipes

Rib Roast with Horseradish-Mustard Sauce

This recipe, adapted from The New York Times, makes an effortless rib roast.

Recipes

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…

Recipes

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.

Recipes

Beet Greens Strata Recipe

A healthy brunch or lunch dish.

Recipes

Tomato Water & Cucumber Granita Recipe

A healthy and refreshing frozen treat.

Recipes

Bacon Wraps

Bacon wraps are the go-to tailgating recipe for my family and friends. They aren’t pretty, classy or healthy, but they are incredibly delicious. Spaghetti serves as an edible alternative to toothpicks, holding the wraps together. These must be baked from frozen, so perfect to assemble in advance.

Recipes

Winter Green Salad With Shaved Roots

To get the garlic as fine as possible, grate it on a microplane zester (a.k.a. rasp), then mince with a chef’s knife.

Recipes

Autumn Slaw with Dijon Dressing

A mandoline will make quick work of the vegetables in this salad. Juniper berries can be purchased at most bulk stores and better food shops.

Recipes

Potato & Artichoke Salad

The potatoes, artichokes and pesto can all be prepared a day in advance and chilled. Dress the salad up to two hours before brunch and serve at room temperature.

Recipes

Green Bean Salad

This salad is best served at room temperature, but it should be made at least 1 hour ahead. Remove from the fridge 30 minutes before serving. (Keep refrigerated if preparing more than 2 hours ahead.)…

Recipes

Vermicelli Salad With Shiitakes And Baby Spinach

This dish is a spin on japchae, a popular appetizer traditionally served warm. Made with sweet potato starch, Korean vermicelli have a glassy appearance and chewy texture.

Recipes

Tea-Brined Chicken Breasts On Asparagus Salad

Lightly pounding the chicken breast turns it into a chicken steak of sorts that will cook more quickly and evenly. Since breast meat is so lean, brining helps keep it juicy.