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Oyster Pan Roast
This is one of our favorite ways to prepare oysters in those chilly months with an “r” when they’re at their salty best. It’s hearty enough to serve as a main dish—perhaps with an added salad—and oh so ...
Created on 30 October 2013
Brown Butter Oysters with Beet and Goat Cheese Salad
This dish is a luscious experience combining the opulence and finesse of mineral-rich oysters with the rich, fatty, nutty qualities of butter and cheese. Pedernales Cellars Viognier Reserve pairs perfectly. ...
Created on 30 October 2013
Pumpkin, Apricot and Prune Tagine
From our COOKS! 2013 Issue. *Ras el hariout spice mix is available at high-end grocers.
Created on 29 October 2013
Marinated Cannellini Bean Salad
This salad gains flavor and depth when prepared a day in advance. Keep refrigerated until ready to serve.
Created on 26 August 2013
Garden Fresh Salad with Shirred Eggs and Vinaigrette
Courtesy of Lucinda Hutson Use a good, fruity olive oil and high-quality white or Champagne vinegar. You can leave out the anchovies if you’re not a fan—just use a little less lemon juice.
Created on 15 March 2013
Baked Polenta Squares with Melted Spring Onions and Fresh Mushrooms
Courtesy of Rebecca Saltsman This is an easy-to-get-on-the-table meal, yet it is elegant and full of spring flavors. I like to use coarse-ground cornmeal for this dish (local Richardson Farms cornmeal ...
Created on 15 March 2013
Fettuccine al Boscaiola (Fettuccine Woodsman's Style)
Courtesy of Alabel Chapin, Adapted from Marcella Hazan's More Classic Italian Cooking Photography of boletes by Nathaniel Chapin
Created on 25 November 2012
Traditional Wendish Noodles
Courtesy of the Texas Wendish Heritage Society
Created on 25 November 2012
Velouté
... of a spoon or ladle. Afterward, simmer the sauce in the pot for five more minutes. Velouté also requires a bouquet garni of fresh parsley, thyme and bay leaf rolled with celery and tied in a leek top—kind ...
Created on 16 November 2012