Involtini, thin slices of meat filled, rolled and tied before cooking, are an Italian favorite. Fillings can vary from a simple bread-and-herb mix to more exotic flavors. We recommend adding…
September 2012
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A moist, streusel-topped coffee cake is the perfect canvas for fresh blackberries, creating a quintessential breakfast treat for early autumn mornings.
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If you’re a film fan, you might be having some friends over to watch the awards ceremony today, so why not prepare this savory snack, a variation on everyone’s favorite movie treat. Though…
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This month we’ve been inspired by the rustic, seasonal cooking at the Cooks’ Atelier in France, where Chef Marjorie Taylor and her daughter Kendall Smith Francini treat guests to market tours…
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Sautéing is a cornerstone of French cooking — and it’s also the ideal method for pulling off weeknight dinners in minutes. At this weekend’s in-store technique classes at Williams-Sonoma, you…
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Pomegranates are a key ingredient in Middle Eastern cuisine, lending their fruity, sweet-sour juice to marinades, vinaigrettes, sauces and more. Here, they pair perfectly with elegant lamb chops, turning any…
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Did you ever wonder why restaurant salads have more delicate, subtle flavors — and look more beautiful — than the ones you make at home? Chefs like Ray Garcia swear…
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Dinner guests are always thrilled when you serve them their own little warm chocolate cake. The molten mouthfuls never cease to bring smiles and praise. While not supersweet, this version…
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Chef Jose Alvarado of Jose O’Connor’s in Carthage, NY, gathers his community to harvest 3,000 pounds of cabbage every year for a fermenting festival — complete with beer, camaraderie and…
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Baby artichokes require some trimming, but you won’t need to wrestle with removing the choke, which is negligible in the small vegetables. The rewards will be well worth your efforts.…