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.
olive oil
Wow-Worthy Holiday Side Dish Starring Brussels Sprouts
This dish is a guaranteed winner, according to an array of dinner guests, some of them chefs. Even picky eaters, kids and grown-ups alike, seem to go for this recipe. Tempted? Picture the sprouts blanched, shredded, then mixed with fresh orange, pan-fried crispy prosciutto, toasted nuts and Parmigiano-Reggiano. Squeeze of fresh lemon…heaven on the table […]
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 […]
Lamb Shanks in Red Wine with Creamy Eggplant
Chef Mehmet Gürs of Istanbul’s Mikla restaurant pairs lamb shanks with an eggplant purée that has the unexpected—for Turkey, at least—addition of béchamel and Gruyère cheese, a nod to his classic European training. Excerpted with permission from Saveur magazine Feb. 2016, Issue #181 Recipe by Mehmet Gürs Photo by Christina Holmes Food Styling by Eugene […]
Sicilian Seafood Stew with Almonds and Couscous
In western Sicily, couscous is often served as an appetizer. Here, a bounty of local seafood—swordfish, shrimp, calamari, and mussels—is piled on top for a hearty main course. The cooking liquid, a fragrant tomato-seafood broth, is rich and flavorful, so be sure to serve the seafood and couscous doused with plenty of it—the couscous will […]
Carrot-Currant Crostata
We can SO see this on a holiday table. The carrot-currant combination, as author Charoltte Druckman says, is a winner.
