Jenny Rosenstrach’s latke recipe is perfect for a family dinner, but do double or triple the recipe for a party.
Main course
Provençal Herb-Crusted Beef Tenderloin with Puff Pastry and Red Wine Sauce
Make this holiday herb and citrus crusted beef tenderloin in four easy steps: make the rub, roast the beef, prep the sauce, and bake the store-bought puff pastry. It’s an impressive centerpiece, for sure, and since every element can be made ahead, you’ll have plenty of time to focus on your guests.
Sausage and Apple Pie
Kate McDermott’s savory pie screams Sunday dinner. Make the dough ahead, invite some friends over, throw a green salad together, chill the wine. . .
Art of the Pie’s Traditional Cheddar Cheese Dough
This dough is scrumptious with Kate McDermott’s savory Sausage and Apple Pie.
Straight-Talk Turkey
No brining or babysitting is needed for this recipe — just a good bird, started from room temperature, cooked in a calibrated oven (meaning you know the exact inside temperature — ask at the hardware store for the $4 oven thermometer that hooks onto a rack) for the amount of time needed for your size […]
Trout with Almonds
The mellowness of trout combined with this simple French technique make this a great entry-level fish dish for neophyte fish-eaters. The fillets cook quickly, and the browned butter imparts a mild, almost nutty flavor, which is why I like to pair the trout with toasted almonds. You can swap in any similarly thin, delicate fillet, […]
