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December 3, 2022

The 20 BEST Duck Recipes

If you’re searching for some excellent new means to cook duck, you’ve come to the suitable area! We’ve scoured the web and arrive up with this collections of the quite best Duck Recipes.

This delicious waterfowl is regarded for it is delectable delicious meat and additional crispy pores and skin. And you will be shocked how a lot of distinctive approaches you can prepare dinner it.

We’ve involved fundamental principles like roast duck and Peking duck, as well as some one of a kind suggestions like pastas, curry, and even pizza!

Go via all of these great duck recipes, you are in for some wonderful flavors…

Guys, celebrate your particular instances or festive evening meal with this amazing Roast Duck!

This recipe is all about gradual and small cookin, which will supply tender meat and crispy skin, along with completely exceptional flavors.

Serve this wonderful roasted duck with an remarkable port raspberry sauce for additional unique deliciousness. You need to try out this classy dish for sure.

Get the Recipe @ justalittlebitofbacon

Make a pretty well known and traditional French Cassoulet at residence, and impress everybody with this epic dish.

Cassoulet indicates white beans that are cooked with numerous types of meat, together with uncomplicated spices.

Consider this French traditional, and see if it will become a single of your new most loved duck recipes.

Get the Recipe @ savorythoughts

Peking Duck is a quite famed Chinese dish, and this recipe exhibits the much easier and tastier edition to make at household.

This mouth watering duck is packed with 5-spice flavors and is cooked to perfection. Provide with delectable assorted fixings alongside with mandarin pancakes for the complete food knowledge.

Everybody will certainly give rave opinions for this scrumptious Peking Duck dish.

Get the Recipe @ thewoksoflife

Make the most exquisite and typical French delight at household with this conventional Duck Confit recipe!

This sensational dish is produced with duck legs which are cooked sluggish and lower in duck excess fat right until the meat is drop-aside tender and has beautifully crispy golden pores and skin.

It tastes out of this entire world delicious. Your total spouse and children will undoubtedly appreciate this genuine French duck dish.

Get the Recipe @ recipetineats

Make cafe-worthy duck at property with this dazzling Smoked Duck recipe, and surprise your guests!

Do attempt this scrumptious duck which is flawlessly seasoned with spices, glazed with a sweet boozy combination, and then smoked to perfection.

Get holiday party all set with this great and extravagant dish!

Get the Recipe @ girlcarnivore

Duck Ragu is an wonderful dish from Italy, which is incredibly flavorful.

This delectable model of pasta sauce normally takes time to make, but it will not disappoint you in any way. It will be your new profitable dish to be sure to a hungry group.

You can provide this duck ragu with any of your most loved pasta.

Get the Recipe @ trustworthy-food

Fellas, make your taco Tuesdays far more intriguing and scrumptious with this Spicy Duck Tacos recipe.

It will be a exceptional twist from your typical taco nights, loaded with mouth-watering shredded duck and Mexican taco fixings, making your Tuesday night time fully excellent.

It is a tiny time-consuming dish, but will absolutely be truly worth each and every moment.

Get the Recipe @ triedandtruerecipes

Make an absolutely drool-worthy dish at household with this amazing Peking Duck Fried Rice recipe!

This flavor-packed dish is tremendous forgiving, and is produced working with uncomplicated pantry Asian sauces.

It’s a swift and delicious dish for any weekday supper, and is a single of our favourite duck recipes.

Get the Recipe @ omnivorescookbook

TDuck Fesenjan is an exotic Persian dish made with duck legs, and it will be a tremendous strike dish at any of your exclusive situations.

The principal two substances to make this dish superb are walnuts and pomegranate molasses. It’s a need to-attempt recipe for all those who really like attention-grabbing and new meals.

Get the Recipe @ straightforward-foodstuff

For your future holiday evening meal, add this Slow Cooker Duck Breast to the menu, and wow absolutely everyone with a fancy but extremely very simple dish.

This effortless recipe is merely tasty, and provides the excellent duck breast. You can jazz it up by serving it with your favored side dishes, and take pleasure in it with every person.

Get the Recipe @ happyfoodstube

Make an impression, and convey this Duck and Crimson Wine Pie to the meal table.

You will love each and every chunk of the pie, as it is produced with merlot pink wine sauce together with other flavorful elements, protected gorgeously with golden crust pie. Yum!

Get the Recipe @ sainsburys

Make your beloved duck in Indian flavors with this Kerala Design Duck Curry!

This scrumptious curry is made in wealthy coconut milk spiced with eco-friendly chilies, ginger, garlic, and black pepper. It has remarkable flavors that are finger-licking excellent.

It’s certainly one of the tastiest duck recipes!

Get the Recipe @ pepperdelight

Make a hearty stew with this warm and enjoyable Duck and Andouille Gumbo recipe.

This flavorful dish is produced working with great substances that are just as well very good with every other, and provides the ideal gumbo at any time.

Provide with some rice and appreciate a full food with your loved ones and friends.

Get the Recipe @ southerncastiron

Surprise your spouse and children and buddies with these Hoisin Duck Spring Rolls, they’ll make a stunning appetizer for your next unique function.

You can use prepared-to-cook dinner roast duck and frozen wraps to make a rapid and simple snack. Serve sizzling with your favored dipping sauce, and appreciate.

Get the Recipe @ marionskitchen

Make the very same Grilled Duck as your favored restaurant, with the assist of this extraordinary recipe!

Enjoy the best delightful flavors and properly golden brown pores and skin. Just comply with this recipe and we guess you will make the great grilled duck at household.

Get the Recipe @ jesspryles

Teriyaki Duck Donburi is a typical Japanese Rice Bowl, that is loaded with wonderful flavors.

The duck is slow-cooked in flavorful teriyaki sauce and served with fried eggs, rice, and bok choy. You can easily personalize this recipe and make it your have. So enjoy…

Get the Recipe @ krumpli

But another dazzling duck dish which you need to attempt is Portuguese Duck Rice.

This version of duck is tremendous flavorful and aromatic since it makes use of heat spices and elements, which would make it impressive. Attempt it by yourself!

Get the Recipe @ bbcgoodfood

Just hold out till you try out Roast Duck Pizza with Figs and Arugula. You are in for a wonderful and extravagant take care of.

The wonderful combination of components helps make your pizza simply just irresistible. A have to-try duck recipe for all pizza fans.

Get the Recipe @ thewoksoflife

This Seared Duck Breast Sandwich with Artichokes and Roasted Pink Peppers is a strike!

The mix of flavors is just fantastic, and the sandwich is major more than enough to feed a family of four. Win, gain!

Get the Recipe @ vikalinka

Let’s finish our remarkable list of Duck Recipes with 1 of the most effective party contenders, Stuffed Roasted Duck!

The entire duck is beautifully stuffed and then roasted to crispy skin and tender meat perfection, which will make this dish unbelievably delightful.

It is super quick to make at residence, so just check out this astounding dish for your foreseeable future get-togethers.

Get the Recipe @ amiraspantry

We hope you take pleasure in these fantastic Duck Recipes as a great deal as we do. They are all absolutely sure crowd pleasers.

Look at out these other fantastic recipe collections!
Sunday Evening meal Concepts
Chicken Recipes
Cornish Hen Recipes
Venison Recipes
Steak Recipes
Pork Chop Recipes

Elements

duck
components vary by recipe

Instructions

select a recipe that appears excellent
assemble components
cook your new preferred duck recipe!

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December 3, 2022

Olia Hercules’ recipes for Christmas vegetables | Christmas food and drink

Caramelised cabbage stuffed with mushrooms, onions and chestnuts

This is an impressive vegetarian centrepiece inspired by a recipe in an old book called Moldovan Cuisine, in which the cabbage is braised in stock. I prefer steaming cabbages, especially if using the tender sweetheart (AKA pointed) variety. If your cabbage is very big, you may need to steam it for a little longer than the recipe states: use your instinct here. The filling can be made in advance and frozen, then thawed before being stuffed into the cabbage.

Prep 20 min
Cook 50 min
Serves 4

200g chestnut mushrooms
1 medium pointed cabbage (about 800g)
40g butter or oil
2 banana shallots, finely chopped
100g shiitake mushrooms
50g cooked chestnuts, roughly chopped (or toasted pine nuts or walnuts)

For the sauce
1 small garlic clove, peeled
100ml creme fraiche
Salt and pepper
A pinch of paprika – I particularly like the smoked stuff

Grate the mushrooms on the rough side of a box grater (this is much easier than chopping them finely). Cut the top 5cm off the sweetheart cabbage and shred it thinly. (If you are using a regular white cabbage, and it is on the large side, cut it in half across the equator – one half will feed four; if yours is a larger party, use both halves and double the filling quantities.)

For the sauce, finely grate the garlic into a bowl, then add the creme fraiche, some salt, pepper and a sprinkle of paprika.

Melt the butter or oil over a medium-low heat, add the shallots and a generous pinch of salt, and cook, stirring often, for 10-15 minutes, until soft and lightly golden.

Add the mushrooms and shredded cabbage, and cook for another five to 10 minutes. Season generously, then add the chestnuts (or nuts). The filling should be very well seasoned.

Trim the stalk off the bottom of the cabbage so that it can stand up stably, but do not take off so much that the layers fall apart. Place the cabbage upright in a steamer (if your steamer is not big enough to accommodate it, use a large colander over a pot of boiling water and cover with a lid) and steam for about 15 minutes (or a little longer if your cabbage is large and its leaves are tightly closed together); you need the cabbage to soften enough to make it easy to stuff.

Heat the oven to 240C (220C fan)/465F/gas 9. Gently prise the leaves open and generously stuff the filling in between them. Brush the outer leaves and any exposed ones with a little oil, then roast for five minutes. It should be charred and delicious-looking; if you feel it needs more colour, give it another five minutes.

Present whole at the table, then cut it into wedges and serve with the garlicky creme fraiche alongside.

Brussels sprouts in miso butter and honey glaze

Olia Hercules’ sprouts with miso — Olia Hercules’ brussels sprouts in miso butter and honey glaze.

These are inspired by Vichy-style carrots, which are glazed in honeyed butter. If you happen to have any leftovers, they’d make for a very flavourful bubble and squeak.

Prep 10 min
Cook 15 min
Serves 4-6 (as a side)

500g sprouts
40g butter
1 tbsp miso paste
1 tbsp honey
2 sprigs fresh thyme
A pinch of sea salt

If the sprouts are small, leave them be, but cut larger ones in half – I prefer using cut sprouts here, because the miso butter clings to the cut sides more easily.

Put the sprouts and the butter in a wide 20cm frying pan and set over a medium heat. Once the butter has melted, add four tablespoons of water, cover with a tight-fitting lid and leave to cook on a medium-low heat for five minutes.

Remove the lid, add the miso, honey and thyme, and cook for another five minutes, or until you are happy with their softness – my preference is for sprouts that are easy to cut with a regular butter knife – but use your judgment. If at any point the miso and honey look as if they’re going to stick to the bottom of the pan, add a splash of water and deglaze the pan.

When the sprouts are ready, serve immediately or leave them in the pan, ready to reheat quickly later.

Fiona Beckett’s drinks match

Under £10
Chateau Guiot Costières de Nîmes 2019 £9.99 (or £7.99 on “mix six”) Majestic, 13.5{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889}. Warm, generous Côtes du Rhône-like red that would go beautifully with the cabbage – it’s not certified organic, but does take a minimal intervention approach.

Over £10
Monsant Comunica La Pua Blanco Celler Comunica 2019 £17.37 Les Caves de Pyrène, £19 The Good Wine Shop, 13.5{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889}. Orange wine would be a terrific pairing with the stuffed cabbage, and this deeply coloured Spanish white garnacha is a great example.

December 3, 2022

Cookies! Baking Tips, Tricks, and Recipes

‘Tis the season for baking. Making your own holiday cookies can be rewarding and they are always welcome at get-togethers throughout the season, whether you’re hosting or arriving with a delicious plate of treats in hand. Plus, they make great homemade gifts. I have gathered tips and recipes from pros that I have highlighted so you can create with confidence not only this holiday season, but anytime the baking urge strikes throughout the year.

The following classic sugar cookie recipe by cookbook author Georgeanne Brennan will not only make beautiful snowflakes or other wintry shapes now, but you can also make treats for any occasion when you cut the cookies into a variety of other shapes. Twin Cities chef and Saint Paul College Culinary Arts instructor Jason Ross’ tips will help you turn out the cookies you are looking for. And everyone’s favorite chocolate chip cookie can be made soft and chewy or crisp if you have pastry chef and author of “The Baking Answer Book,” Lauren Chatmann’s tips and recipes on hand. Plus, elevate bars with more tricks from Chatmann below.

Cookie Do’s from Chef Jason Ross

Scrape the Bowl to Get Fully Mixed Dough: Do it after adding eggs, adding dry to wet, or wet to dry ingredients. Mixer attachments don’t quite reach the bottom and sides of the bowl, so parts are left unmixed. Use a rubber spatula to stir the unmixed parts back into the dough—and scrape the paddle attachment.

Chill Dough: It makes the batter easier to handle and gives the flour enough time to fully absorb liquid ingredients and make more cohesive dough. For the chocolate chunk cookie recipe here—and any soft cookie—bake from frozen. This will make a tender, crisp cookie that stays chewy. Keep cookie dough balls ready in the freezer during the holidays in case of a “cookie emergency.”

Finish with Salt: Just a few grains sprinkled on top of cookies will hit the palate first, bringing out a surprise flavor. Don’t use enough so you can see it—like a pretzel—rather just enough for a little salt secret.

Cool Cookies on a Rack: Cookies will continue to cook on a hot pan. Unless they are too soft or fragile to handle, lift them off the pans with a metal spatula and cool on a wire rack.

Color Cues: Pay attention to brown color, especially around the edges, and lighter color in the center. This helps determine a perfectly baked cookie. Since cookies are small, a little more or less time makes a big difference. If a few cookies on a tray are done, pull them off to cool and finish cooking the rest of the tray.

Rotate Pans Halfway Through Cooking: All ovens have hot and cool spots, so rotate pans to get even cooking across the tray. Be quick—you don’t want the oven to cool down.

Cookie Spread

The way cookies spread and thin has a big impact on crispness, softness and chewiness.

More creaming of butter and sugar will add more air and increase spread; less creaming, less spread and chewier cookies.
Lower temperature, even just a few degrees, slows cooking and gives dough more time to spread. Higher temperature will make thicker cookies since it firms up more quickly.
More sugar—especially syrupy sugars like honey, molasses or corn syrup—will spread more easily and make softer cookies.
Overmixing flour decreases spread and makes doughy cookies.

Must-Have Tools

Scoop: Use a portion control scoop instead of a spoon to avoid messy fingers and quickly and easily scoop balls the same size. Cookies will bake more evenly. Use it for ice cream too!

Digital Scale: It helps especially for measuring flour—the weight difference between cups of flour can be surprising. If you don’t have a scale, avoid compressing flour into the measuring cup; instead spoon it into the cup and level off with the straight edge of a butter knife.

Parchment Paper and Silicon Mats: These both work well and have an impact on cooking besides ease in cleanup: Cookies will spread more on a silicon mat and stay tighter on parchment. Parchment browns cookies a little more nicely, while silicon will yield slightly less crisp cookies. If I had to choose one, it would be parchment, but both have their place depending on the cookie you are baking. If using aluminum pans without either of these, try a little oil spray and possibly dust with flour if you have had trouble with cookies sticking.

More tips from Ross and use your skills with his Chocolate Chunk Cookies recipe here.

Cookie and Bar Tips and Tricks from Lauren Chattman

Tips and Tricks: Soft and Cakey Chocolate Chip Cookies
• Cream butter and sugar together. This will whip some air into the dough, so your cookies will puff up a bit in the oven.
• ¹/₄ teaspoon of baking powder along with the soda will provide more lift.
• Subtract an egg yolk and use an extra egg white. Egg whites contain more water than yolks which when evaporated in the oven helps cookies rise like little cakes.
• Use twice as much brown sugar as white sugar. Brown sugar, which is slightly acidic, will react with the baking soda in the recipe for a higher rise.
• Add a little extra flour—enough to add structure, but not so much that it will dilute the sweetness of the sugar.
• Chill the dough. Cold dough will spread less in the oven, creating a cakey center.
• Turn up the heat. If a recipe calls for 350°F, increase to 375°F. A hotter oven will allow the cookies to bake before spreading, resulting in cakey centers.

Tips and Tricks: Crisp and Chewy Chocolate Chip Cookies
• Use melted, not softened butter for a dense and chewy texture.
• Subtract an egg white and add an extra egg yolk. Yolks have more fat than whites, which give cookies a fudgy rather than cakey texture.
• Use twice as much white sugar as brown. White sugar, which is neutral rather than acidic like brown sugar, will cause your cookies to spread rather than rise. It will also give your cookies a nice crispness around the edges.
• Turn down the heat. A cooler oven will let the cookies spread without drying out.
• Do not overbake. Cookies will continue to firm up and dry out as they cool off, so pull them out of the oven while they still look a little damp on top.

Find more tips from Chattman and recipes for soft and cakey and crisp and chewy chocolate chip cookies here.

Plus: Elements of science combine to create your perfect treat in her Cakey or Fudgy Brownies Recipes

Sparkling Snowflake Cutout Cookies

Makes 2 to 3 dozen cookies

I like to make snowflake cutouts in different shapes and sizes, then ice some with white frosting and some with blue, and decorate with sparkling white and blue sprinkles. For a variation, use holly-leaf cookie cutters and green food coloring with red hot candies for berries. Like all iced, cutout cookies, these are best eaten within 1 week. —Georgeanne Brennan

For the Cookies
1¾ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
²⁄³ cup unsalted butter, at room temperature
½ cup sugar
1 large egg
1 teaspoon pure vanilla extract

For the Icing
2 egg whites
4 cups powdered sugar, or more as needed
Blue food coloring or blue gel

For the cookies: Heat oven to 400°F. Line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat together butter and sugar until light and fluffy. Beat in egg and vanilla. Add flour mixture in three batches, mixing each time until a smooth, not sticky, ball can be formed. Divide into two balls, wrap in plastic wrap, and refrigerate 15 to 20 minutes.
Flour a rolling pin and lightly flour a working surface. Roll a ball out to a generous ¹⁄8 inch thickness. Using snowflake cookie cutters, cut out several shapes and sizes. Using a metal spatula, transfer to baking sheet, spacing cookies at least ½ inch apart (they will expand as they bake). Shape remaining dough scraps into a firm ball and repeat. Repeat with second dough ball.
Bake 6 to 8 minutes, until delicately browned on bottom and pale golden on top. Remove from oven and let cool on sheet at least 5 minutes. Using a metal spatula, gently loosen cookies and transfer to a flat surface to cool slightly before icing. (If cookies are warm, icing will spread more easily. However, icing when cookies are fully cooled is fine.)
For the icing: In a large bowl, using an electric mixer, beat together egg whites and sugar 5 minutes, until stiff enough to spread. If too stiff, add 1 teaspoon water and beat. If too thin, continue beating and add up to ½ cup powdered sugar.
Divide icing into 2 bowls. To 1 bowl, add 2 drops blue food coloring and mix well with a spoon.
Using a knife or stiff spatula, gently spread icing on cookies. Add sprinkles immediately. Set aside on a flat surface to cool completely.
Arrange cookies in a single layer on a platter and cover loosely with wax or parchment paper. They will keep up to 3 days at room temperature. To store in an airtight container up to 1 week, line container with wax or parchment paper. Place cookies in single layer. Top with a layer of wax or parchment paper and repeat.

A Sweet Gift: Choose a special teacup and saucer set and package it with a bag of cookies and a favorite tea to create a gift for a perfect pause, a quiet minute.

Nutrition info (per serving) Sparkling Snowflake Cutout Cookies: Calories 142 (38 From Fat); Fat 4g (Sat. 3g); Chol 17mg; Sodium 35mg; Carb 25g; Fiber 0g; Protein 1g

More Cookie Recipes

Stenciled Gingerbread Cookies Recipe

Enjoy the seasonal taste of gingerbread in grown-up style—and you don’t need to worry about whether to start with a bite of a little gingerbread fella’s feet or head. (If you want to bake ahead, these cookies can be stored carefully in an airtight container for about two weeks.)

Cranberry Macadamia Nut Cookies Recipe

Keep old cookie friends but make new ones this holiday baking season

Toffee Squares with Pretzel Topping and Hazelnut and Honey Diamonds

Bars and Brownies

You may think of bar cookies as basic party fare, but if you elevate them by using delicious ingredients and attractive decorations, they make a perfect addition to holiday dessert choices. While they are easy to make, there are some guidelines that Chattman suggests for good results plus recipes.

Raise the (Dessert) Bar

Easy yet delicious and decorative, bar cookies elevate options for serving and gifting, including Toffee Squares with Pretzel Topping and Hazelnut and Honey Diamonds recipes.

Patchwork Bars Recipe Plus Top Tips for Baking Bars

Elevate easy-to-make bar cookies with festive toppings for any get-together or homemade gift this holiday season

Hungry for More?

Dark Chocolate Sea Salt Brownies Recipe
These intensely chocolate, not-too-sweet brownie bites by cookbook author Georgeanne Brennan are a tasty marriage of chocolate and a hint of savory.

Brown Butter Blondies Recipe

Celebrate with this twist from Twin Cities baker Sarah Kieffer

December 2, 2022

Our Best ‘90s Recipes | Saveur

The 1990s were pivotal in American food culture. The decade’s most influential dishes departed from rigid Continental cooking in favor of globally inspired fare: “Fusion” and “authentic” were the buzzwords of the era. Not that folks were giving up their deep-fried bar snacks or down-home cooking—there was simply more room on the table for hot sauces and spice blends, achaars and salsas, avocados and kiwis, and—of course—a glut of low-fat and processed foods.

The ‘90s seem like a century ago in restaurant years. Anthony Bourdain was still slinging steak frites at Les Halles, Marcus Samuelsson was a humble apprentice at Aquavit, and Thomas Keller had just become chef of a little-known restaurant in a former laundry, where he began creating flights of culinary fancy (think: Baskin-Robbins-inspired cones reimagined as silver cornets scooped with salmon tartare) and helped launch the careers of such crew members as Grant Achatz, René Redzepi, and Corey Lee.

Food was also becoming part of pop culture like never before. A group of Friends started hanging out in a fictional coffee shop called Central Perk, a testament to the second-wave coffee revolution, while the Soup Nazi—”No soup for you!”—had his memorable turn on Seinfeld. Around that time, a fictional sex columnist and her three besties sipped cosmos and appletinis in the City’s sleekest bars while, across the Hudson River, Jersey convenience store clerks overcooked coffee at the Quick Stop.

The decade that gave us Food Network, Emeril, and Iron Chef showed us there was more to food TV than stand-and-stir cooking shows. And food lovers (not “foodies” just yet) were devouring a new genre of food writing, too. Saveur debuted in the summer of 1994 with a 13-page cover story on the moles of Oaxaca, a culinary deep dive that set a new bar for reporting on food with its culture of origin front and center. The rest, as they say, is history.

So the next time you feel some nostalgia coming on (or want to party like it’s 1999), whip up one of these 14 quintessential ‘90s dishes.

Invented by a French-trained Japanese chef in Beverly Hills, this dish epitomized American fine dining in the ‘90s. Sushi-grade tuna combined with ripe avocado (a novelty at the time) signaled the trendiness of “Asian fusion.” Get the recipe >

The chilled tomato soup native to the Iberian Peninsula became a summer dinner party staple, even if the chunky, crunchy American adaptation (inspired by a mid-century recipe from M.F.K. Fisher in How to Cook a Wolf) departed from the silky soup Spaniards were spooning up across the pond. Get the recipe >

The sauce that Ligurians have been making for centuries—combining sweet Genovese basil and the freshest-possible garlic (to avoid bitterness)—turned into a global hit in the ‘90s. Get the recipe >

The Aztecs called it āhuacamōlli. Traditional guacamole is still blended using a volcanic stone molcajete, which inspired the tableside preparations that swept Mexican American restaurants in the ‘90s. Add garlic at your own risk. Get the recipe >

Zany, unorthodox flatbreads inspired by experimental California chefs came into their own at the turn of the millennium. This recipe is a ‘90s twofer that combines pizza bianco and the garlicky romaine salad that was all the rage at the time. Get the recipe >

Once a go-to for ladies who lunched, this updated version of the Cobb à la Snoop Dogg adds homemade croutons and strips of chicken smothered in Sweet Baby Ray’s barbecue sauce. Get the recipe >

With the publication of her masterwork Essentials of Classic Italian Cooking in 1992, Marcella Hazan introduced a new generation of Americans to traditional Italian recipes such as this aromatic flatbread topped with lemon slices and rosemary sprigs. Get the recipe >

Every gumbo starts with a rich, dark roux and the blend of onion, celery, and bell peppers that Cajuns call the Holy Trinity. This version is thickened with herbaceous filé, the ground sassafras powder favored by TV cooking host Justin Wilson, who influenced a whole generation of Louisiana chefs. Get the recipe >

Oozing with spicy, cheesy filling, these crumb-coated, deep-fried peppers were a non-negotiable appetizer at ‘90s Super Bowl parties. Get the recipe >

Popularized by chef Jean-Georges Vongerichten, this distinctly ‘90s restaurant dessert, which is still ubiquitous today, has a runny chocolate core that erupts like a volcano upon digging in. Get the recipe >

This Chinese American fusion dish may have started at Madame Wu’s in Santa Monica, California, but it has evolved over time with the addition of instant ramen noodles and fried wonton wrappers. Get the recipe >

After Samantha ordered a sour, citrusy cosmo in the second season of Sex and the City, the whole country started sipping along. Get the recipe >

One part vodka, one part cultural phenom, this acid-green, apple-flavored “martini” was invented in 1996 at Lola’s West Hollywood. Get the recipe >

This recipe inspired by the Subcontinent pays respect to the battered-and-fried steakhouse side popularized by a certain Australian-themed fast-casual chain. Crikey, you really can make a bang-up version at home. Get the recipe >

December 1, 2022

Recipes for your holiday cocktail party

“Later, I bought half the restaurant, then we sold it to Canoe. But my education was the Patio by the River, Peter Kump’s Cooking School in New York City, and Le Cordon Bleu in Paris. So that’s about as Southern and French as it gets.”

ExploreMake-ahead recipes for easy holiday entertaining

In the introduction to “Occasions to Celebrate,” Hitz digs through old family photos, and savors magic moments, dining and traveling with his mother, Caroline Bryans Sauls, and his stepfather, Robert Shaw.

“I went deep into my family in the second and third books, and there seems to be an appetite for that,” he said. “People like them. I liked them. Had they not been my family, they still would be really interesting people. It was an exciting time, and an unusual time.”

Fast-forward to March 2020, and Hitz was in Atlanta, again, for “five days on business.” But he writes that he “ended up staying solidly in a hotel for most of the global pandemic, the longest period of time I had ever spent anywhere in my entire life.”

“My first book took 32 years,” Hitz noted. “My second book took six years, and this one took me a year-and-a-half. I was there. I had nothing to do, so I went to work every day, and wrote this book living at the St. Regis.”

ExploreA head start for hosts: Recipes for a totally do-ahead holiday gathering

Asked for the secret to cooking and entertaining, he didn’t hesitate.

“The biggest secret to entertaining, and being a successful host is to do everything ahead of time, make a huge effort, and then when the guests come, never stop smiling,” Hitz said. “That’s the formula. Oh, and turn the lights down, light some candles, and never run out of wine.”

RECIPES

Altogether, these recipes selected from Alex Hitz’s new cookbook “Occasions to Celebrate” make for an easy way to entertain during the holidays. You can double or triple the ingredients for bigger gatherings. Just add your favorite beer, wine or batched cocktails to ring in the season.

Artichoke Heart Skewers

“Any easier and they would make themselves,” Hitz remarked about this artichoke appetizer. There will be leftover dill vinaigrette and Dijon mustard vinaigrette. Use them on salads or to marinate other vegetables. “Put it on a Reebok and it will be delicious,” joked Hitz.

Remove the artichoke hearts from the heat, let them cool slightly, thread each one on a skewer, arrange the skewers on a platter, and serve.

Recipes from “Occasions to Celebrate: Cooking and Entertaining With Style” by Alex Hitz (Rizzoli, $45).

Essential Dill Vinaigrette

Per tablespoon: 92 calories (percent of calories from fat, 99), trace protein, trace carbohydrates, trace fiber, 10 grams total fat (2 grams saturated), no cholesterol, 109 milligrams sodium.

Dijon Mustard Vinaigrette

Mary Louise’s Country Pate

Serve this easy, savory pate on toasted baguette rounds topped with cornichons and sliced mission figs.

Mini Croque-Monsieurs

“I mean, come on,” Hitz proclaimed. “They are just so addictive.”

Super-Decadent Butterscotch Bourbon Blondies

Hitz recommends Maker’s Mark or Wild Turkey for this bourbon-based recipe.

ExploreThe ultimate guide to metro Atlanta food halls

Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.

November 30, 2022

The rebbitzin’s recipes: Add great food to your Chanukah celebration

The eight-day celebration of the holiday of Chanukah is quickly approaching. The excitement is in the air, regardless of age or background. Just ask my children, “How many days are left until Chanukah?” and they will tell you the countdown!

This year, the 25th of Kislev, the first candle is kindled in the menorah on Sunday evening, Dec. 18 .

The miracle of Chanukah commemorates the finding of the holy flask of oil in the Holy Temple with the seal of the Cohen Gadol, the high priest, which burned for eight days, in the Temple Menorah, instead of only for one day. Additionally, we remember the victory of the Maccabees, led by Judah Hamaccabee, over the Greeks. Furthermore, Yehudit, the daughter of the Cohen Gadol, risked her life in order to save the Jewish people by seducing the Greek general, tiring him with rich dairy foods, and then killing him. Miracle after miracle, we have witnessed the hand of Hashem, our G-d, save us from persecution.

It is customary to enjoy dairy cuisine, along with foods cooked in oil, such as latkes, on Chanukah in commemoration of the miracle of oil. It is my hope and blessing that we, the Jewish people, merit witnessing again light amidst the darkness in our world and see the rebuilding of our Holy Temple in Jerusalem speedily in our days.

POTATO LATKE WEDGES
WITH ZUCCHINI AND
SAGE
1 sweet onion, peeled
1 medium zucchini
3 medium baking potatoes,
peeled
2 eggs
1/2 tsp. sea salt
1 Tbs. sage
2 Tbs. canola oil

Grate all vegetables with the medium shredding blade of a food processor. Squeeze out any excess liquid. Add eggs and mix together in large mixing bowl. Add seasonings and oil. Toss until well-combined.

Spray a 12-inch skillet with oil spray—lightly coated. Heat pan over moderately high heat. Add the entire potato mixture in order to form one giant latke. Fry for approximately 6-8 minutes, or until the bottom of the latke is golden brown. Lift with a spatula and flip latke (or place a platter over the top and invert it onto the other side) in skillet. Fry for approximately 6-8 minutes until golden brown. Cut into wedges and serve with applesauce (recipe follows), if desired.

HOMEMADE
APPLESAUCE
6 tart apples
1/3 cup water
1/3 cup sugar
1/4 tsp. cinnamon

Peel, core, and quarter apples. Place in ice cold water to prevent discoloration. Cook covered in 3-quart saucepan in 1/3 cup water for 30 minutes, or until soft. Add sugar and cinnamon and stir. Simmer 5 minutes. When cool, mash with a spoon if chunky applesauce is desired. A second option is to place a hand blender into saucepan and puree until a fine mixture is achieved.

Yields 4-5 servings.

GREEK SALAD
1 head Romaine lettuce, torn
into pieces
2 Roma tomatoes, cubed
1 cucumber, sliced thin
1 red onion, peeled & sliced
1 5-oz. jar black Kalamata
olives
2 Tbs. capers (optional)
8 oz. feta cheese, cubed
3 Tbs. red wine vinegar
2 Tbs. extra virgin olive oil
1 Tbs. dried parsley
1 Tbs. dried oregano
1/4-1/2 tsp. sea salt

Place all vegetables into a large mixing bowl. Combine vinegar, oil, and spices in a small mixing bowl. Pour dressing over salad, add feta cheese, and toss together. Transfer to serving bowl.

Makes 6-8 servings.

LOW- FAT FETTUCCINE
ALFREDO WITH
MUSHROOMS
16 oz. Fettuccine pasta (I
prefer the thicker size)
1 1/2 cups fat-free milk
8 oz. low-fat mozzarella
cheese
8 oz. fresh mushrooms, sliced
thin
2 cloves garlic, minced
4 Tbs. olive oil, divided
1 tsp. sea salt
1/2 tsp. black pepper
2 Tbs. fresh parsley, chopped

Boil and drain pasta, and set aside. In a 3-quart saucepan, over a low flame, combine 2 Tbs. of flour and 2 Tbs. of olive oil. Add milk and cheese, mixing continuously until bubbly.

Saute mushrooms and garlic in 2 Tbs. olive oil in an 8-inch skillet.

Add seasonings and mix altogether. Place pasta onto large serving platter and pour cheese and mushroom mixtures on top. Toss together and serve immediately. Serves 4.

deb.epst@gmail.com

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