Here’s our version of an internet craze: a buttery, tomato-laced, cream-rich sauce enrobing meaty pieces of chicken. We use bone-in skin-off chicken breasts to give the sauce a more savory, bony flavor, with some collagen melted into it to enrich every bite.
Rose Levy Beranbaum’s Milk Chocolate Caramel Tart
If ever there was a melt-in-the-mouth dessert, this is it! Chocolate and caramel tarts are high on the list of the most popular desserts.
Rose Levy Beranbaum’s Milk Chocolate Ganache
This ganache, reminiscent of a chocolate bar, is for the many milk chocolate lovers. It makes a luscious, creamy filling for the Milk Chocolate Caramel Tart and is also excellent to use to frost a cake.
Rose Levy Beranbaum’s Sweet Cookie Tart or Pie Crust (Pâte Sucrée)
A cookie crust is firmer but more tender than a flaky pie crust. It maintains its crisp and tender texture even when chilled, which makes it more suitable for tarts that require refrigeration.
Perfect Mashed Potatoes
Mashed potatoes are as American as apple pie and fried chicken. Like those other staples of home cooking, mashed potatoes can be tricky to master. You need to start with the right potatoes and do your best not to overcook them or over-mash them. The best potatoes for beginners to mash are “dry” potatoes usually used for baking, like Idaho potatoes.
Carole Peck’s Cauliflower and Raisin Flan with Orange Miso Vinaigrette
Faith’s been ordering the Cauliflower and Raisin Flan at Carole Peck’s newly refurbished Good News Restaurant & Bar for years. Carole tells us it’s one of those dishes she simply can’t take off the menu, regardless of season.