Adapted from the New Italian Kitchen by Ethan Stowell and Leslie Miller, Ten Speed Press
Gluten-Free recipes
The coconut milk adds a creamy, satisfying texture
I like to make this for guests and I have put my own spin on this recipe. This is a simple recipe that you can prep ahead and finish just after dinner. You don’t have to use apples you could use peaches, berries or even fruit left over in the freezer from summer. –Christine Sandford
“When we were camping around Averyon, France, we came across this recipe for Aligot. It’s made with a special cheese called Tomme Fraiche de Vache that is melted in with the potato puree and mixed a certain way, so you get long strands of cheesy potato—puts on quite a show! –Christine Sandford
Oysters are fully into their season in December and doing two preparations will showcase their diversity of flavour. Use west coast oysters for grilling, due to their creamy texture and use freshly-shucked east coast oysters due to the clean brininess that pairs well with acidity. – Roger Letorneau
Carrots with a bit of the top left on, aka bugs bunny carrots, looks great on the plate
A savoury side dish for the Thanksgiving table, or, for any dinner
Variation: add fewer potatoes and add equal amounts of zucchini and carrots cut in large chunks, about the same size as the potatoes -Kristina Pappas
Cool, refreshing and fragile describes sorbet. The sorbet I used to make in my freezer was often grainy due to variations in temperature and humidity within the freezer. Both Cuisinart machines made impeccable sorbet — ultra-smooth with no ice crystals and singing with flavour.
This spread, similar to baba ganoush, works as part of a meze or as a flavourful sandwich spread
It pays to have dips around over the holidays for last minute guests or snacking
It pays to have dips around over the holidays for last minute guests or snacking.
You can buy very expensive jars of bagna cauda imported from Italy or you can make it yourself. The classic way to serve it is to dip the vegetable, then use some bread to catch the drippings. Guaranteed to make anybody eat their vegetables