Cranberry Curd Tart

If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version. To minimize kitchen time, […]

Croque Monsieur

In Italy, bricklayers and plutocrats alike eat the same thing for lunch: panini, sandwiches layered with meat and cheese and flattened between two searing griddles. […]

Macaroni Milanaise

This is a dish that originated in ‘‘The Escoffier Cookbook’’ as a ‘‘garnish’’ for lamb chops: macaroni and cheese, essentially, for fancy people. It serves […]

Plum Glaze for Baked Ham

Ingredients 1 tablespoon unsalted butter ¼ cup chopped shallots 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme Salt 1 cup chicken stock or […]

Root Vegetable Gratin

Use turnips, rutabagas, kohlrabi or a mix of these vegetables in this delicate winter gratin. Ingredients 1 ½ pounds turnips, kohlrabi, rutabaga, large parsnips or […]