Search results for: "tv/Eric Tessier"
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.
January 13, 2015
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.
January 13, 2015
Recipes
Cake Truffles
This is my spin on cake truffles, the brainchild of Momofuku Milk Bar’s Christina Tosi, who was looking for a delicious way to use up cake scraps. Use this recipe as a guideline and let your imagination run wild when it comes to flavors and coatings.
December 8, 2014
Recipes
Beet & Apple Soup With Feta
To protect against staining from the beets, wear rubber gloves and a full apron, and grate them directly over a large bowl.
January 4, 2015
Recipes
Chipotle Peanut Brittle
To avoid getting fingerprints on the brittle, wear latex gloves (not rubber gloves) when you break it into pieces. Adapted from Tom Colicchio’s Craft of Cooking.
December 8, 2014
Recipes
Orange Twist Champagne Cocktail
For a signature cocktail with more punch, add 3⁄4 oz. of cognac to the flute before you pour in the sparkling wine. Orange bitters can be found at most gourmet food shops.
December 10, 2014
Recipes
Tuna Brochettes With Eggplant-Caper Dip
While the dip can be made up to 3 days in advance, cut and sear the tuna as close to serving as possible to preserve its freshness and bright color.
December 10, 2014
Recipes
Five-Spice Pork Wraps With Hoisin Barbecue Sauce
The bottom of a 2-piece tart pan and a long metal spatula make the job of transferring the hot roast much easier. You could also put out leaves of Romaine hearts to wrap the pork for anyone watching their carbs.
December 10, 2014
Food
5 Quick Appetizers For A Holiday Party
Round out your holiday feast with some fast and easy bites to serve before the main course. Smoky Chèvre Log – In a food processor, coarsely grind roasted, salted almonds with smoked paprika. Roll a chèvre log in the mixture. Serve at room temperature with crackers. Marinated Olives – Rinse and dry plain olives with…
December 17, 2015
Decorating & Design
Updated Classics: Non-Functioning Fireplaces
Discover fresh alternatives to popular design trends in our online series, Updated Classics. Classic Pick: A stack of cut logs. Filling a fireplace that’s no longer in use with a pile of haphazardly stacked logs is a great way to bring natural texture to a room, while also honoring its…
December 24, 2015
Recipes
Pea Soup With Lobster
If you make this soup ahead of time, cool it down rapidly in a large bowl placed in a bowl of ice to help preserve its vibrant green color.
January 4, 2015
Recipes
Heirloom Tomato & Blue Cheese Salad
If you can get your hands on it, use the piquant Dragon’s Breath blue cheese from That Dutchman’s Farm in Nova Scotia.
January 13, 2015
Recipes
Winter Soupe Au Pistou
Feel free to play around with the vegetable medley in this Provençal soup, using whatever is in season or kicking around your kitchen. If you need to save time, use store-bought basil or kale pesto instead of the parsley pistou.
January 4, 2015
Recipes
Chicken Matzo Ball Soup
While you can make perfectly delicious matzo balls with vegetable oil, duck fat will yield the most sublime results. Jewish cooks traditionally save the fat skimmed from making chicken stock — called schmaltz — for these dumplings.
January 4, 2015
Recipes
MA-PO Tofu
A fiery stew of silken tofu, ground pork and heaps of green onion, ma-po tofu is one of the most popular dishes in the Sichuan canon. The secret ingredient is chili bean sauce, a spicy, umami-rich condiment available at Chinese supermarkets.
January 4, 2015