We have Alain Ducasse to thank for the idea of making latkes as large as dinner plates. He suggested these years ago in the New York Times as a raft for stews, and Faith has been featuring the idea every Hanukkah ever since. This time our latke recipe is from The Smitten Kitchen Cookbook by […]
Imagine a round of beef sitting in two bottles of rich Barolo wine, roasting away in your oven, its aromas seducing you no matter where you walk in the house… this is pleasure land. That beef, when it’s done, will be fork tender, almost melting into a sauce that looks like red velvet. To say we […]
We’re not kidding about the ease of this tasty recipe. Sarah Leah Chase cuts the acorn squash in little wedges so they get beautiful caramelized edges. After roasting, they practically serve themselves, and taste so good. — FM
She’s a wizard with food. That’s a fact. Her cookbooks are remarkably reliable. A year ago, when I interviewed Ina Garten on Boston’s Symphony Hall stage, I told the audience of 3,000 people that reaching for her books is like reaching for happiness. In her most recent cookbook, Make It Ahead, she shares a sensational […]
Barbara Kafka, a legend in the food world, created the single best roasted potato recipe we have ever eaten. She calls them “melting potatoes,” from her book Vegetable Love. In this dish, the potatoes act like rice in risotto, absorbing the butter, oil, and chicken stock. Faith’s experience is that they drive people wild.