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 […]
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Phenomenal Chocolate Mousse Pie with Cookie Crust
From Faith: There’s always room for chocolate, even at the end of a hefty Thanksgiving meal, and this mousse pie is both airy and heavenly enough to bring your pals to their knees. A chocolatey mousse filling is scooped into a dark chocolate wafer cookie crust and it’s all topped with homemade whipped cream and chocolate […]
AMAZING CRISP-ROASTED BRUSSELS SPROUTS, SHALLOTS, PEARS & PROSCIUTTO
From Faith: A little chopping, a sheet pan and an oven are all you need to turn out this glorious taste treat for Thanksgiving or, in my case, for any occasion. Our show volunteer, Marian Roy, dropped this one on us and after tasting it, Chris Prosperi started making it for his customers at Metro Bis […]
Jacque Pépin’s Garlic-Butter Escargot or Shrimp Baked Potatoes
From Faith: Here’s another brilliant idea from Jacques Pépin — making a luscious garlic-butter sauce to load into crispy baked potatoes along with escargot, or shrimp, scallops, or chicken, if you’re turned off by snails. Even better, you fast-cook the potatoes to start in a microwave! You’ll find this in Jacques’ new cookbook, called Jacques Pépin, […]
Don’t Throw Away the Turkey Carcass—It’s Tasty
From Alex Province : Put on a big pot of water, throw in the turkey carcass, and you’ll have the base for a fantastic “freezer” soup before you know it. That’s what Matt and I do every Thanksgiving night while cleaning up the kitchen. Here’s the formula… turkey carcass plus aromatic vegetables and simmering makes […]
Shrimp-Stuffed Swordfish Rolls
This was a delicious dish. The stuffing mixture comes together quickly. It’s then carefully rolled into the swordfish fillet and baked in a beautiful sauce. You can ask your local fish store to slice the swordfish for you.
