The French chef Joël Robuchon has been known to say he limits his dishes to no more than three dominant flavors so you appreciate the intrinsic flavors of a dish. Here I flavor French string beans with toasted hazelnuts and fresh dill, and I think they all work really well together.
thanksgiving
Freezer-to-Oven Whole Turkey
A turkey roasts beautifully even in its frozen state. Yes, it takes longer. But the skin will get browner and even crunchier, a definite plus.
Creamed Chard with Walnut-Breadcrumb Topping
The Swiss chard here turns silky when cooked. Add the nuts, and you’ve got an interesting side dish (textures, flavors!) that pairs well with any holiday meal.
Kate McDermott’s Art of the Pie Will Make You Want to Go to Pie Camp
If you bake pie, you’re in luck. If you don’t bake pie, you’re in luck. Kate McDermott’s new book, Art of the Pie is indeed, EXACTLY what her subtitle says, A Practical Guide to Homemade Crusts, Fillings, and Life. And life. Can you imagine? Kate’s got three rules of pie making, Rule #1: Keep Everything […]
Cranberry Pie
Try this cranberry pie in the fall or winter when you are craving the bright taste of a sour cherry pie. Add pecans to this filling if you’d like, as well as some orange zest or liqueur, and serve it with champagne. (We especially love that recommendation).
Gluten-Free Nutty No-Bake Crust
Kate McDermott’s Gluten-Free No-Bake Pie Crust is one of Faith’s favorites. If you have guests who eat gluten free—or even if you don’t—this makes a delicious crust for your holiday pies.
