Toffee Butter Crunch Author: Better Homes and Gardens Ingredients 1/2 cup coarsely chopped almonds or pecans, toasted 1 cup butter 1 cup sugar 3 tablespoons water 1 tablespoon light-colored corn syrup 3/4 cup semisweet chocolate pieces 1/2 cup finely chopped almonds or pecans, toasted Instructions Line a 13x9x2-inch baking pan with foil, extending foil over Read More →

Lobster Bisque Recipe Type: Soup Author: Plentiful Sufficiency Ingredients [url href=””][img src=”×300.png” alt=”” width=”207″ height=”300″ class=”alignright size-medium wp-image-410″][/url]2 gallons water 2 live lobsters 6 tablespoon butter 1/3cup cognac 1/2cup plus 3 Tablespoons chopped shallots 2 cloves garlic, chopped 3 tablespoons tomato paste 2 ½ dry white wine 1 teaspoon dried tarragon ½ teaspoon dried thyme Read More →

Pâte Fermentée Recipe Type: Pre-Ferment for Bread Author: Plentiful Sufficiency You can use this on the same day as you make it, if you ferment it for two hours at room temperature rather than refrigerating it. I prefer to give it the overnight treatment, as it seems to bring out more flavor. Ingredients 5 ounces Read More →

Prime Rib Roast with Horseradish Cream Author: Plentiful Sufficiency [url href=””][img src=”” alt=”” width=”200″ height=”250″ class=”alignleft size-full wp-image-384″][/url]Chef Michael Tusk bastes this roast with a fragrant garlic-thyme butter for several minutes on the stovetop before roasting it in the oven. Don’t worry if the garlic gets very dark by the time the beef has finished Read More →

Dilled Gravlax with Mustard Sauce Author: Plentiful Sufficiency [url href=””][img src=”×300.jpg” alt=”” width=”243″ height=”300″ class=”alignleft size-medium wp-image-381″][/url]Start the gravlax at least two days in advance (the sauce can also be prepared ahead of time, leaving just quick assembly on the day of the party). What to drink: Champagne (or sparkling wine) is a classic aperitif, Read More →

Chicken Liver Pâté with Figs and Walnuts Author: Plentiful Sufficiency [url href=””][img src=”×195.jpg” alt=”” width=”300″ height=”195″ class=”alignleft size-medium wp-image-375″][/url]By the seventies, Julia Child, through her books and television shows, had made French food accessible, and the Cuisinart, introduced in 1973, made many of the cuisine’s more complicated techniques quick and simple. As a result, pâté Read More →

Thyme Gougères Author: Plentiful Sufficiency [url href=””][img src=”×300.jpg” alt=”” width=”200″ height=”300″ class=”size-medium wp-image-367″][/url]These ethereal, savory puffs are easily frozen and reheated. Serve half the yield from this recipe at the party, and save the rest for another time. Feel free to mix and match any semisoft melting cheese such as Gruyère, cheddar, or Fontina with Read More →

Grilled Prime, Dry-Aged Rib-Eye Steak With Savory Crust Recipe Type: Dinner Cuisine: American Author: Plentiful Sufficiency Serves: 2 By Harold Dieterle, the chef and owner of Kin Shop and Perilla in Manhattan. Ingredients For the herb butter: 3 tablespoons unsalted butter, softened 1 teaspoon grated lemon zest 1 teaspoon minced chives 1 teaspoon minced garlic Read More →

Braised Beef Short Ribs Recipe Type: Dinner Cuisine: American Author: Plentiful Sufficiency Prep time: 1 hour Cook time: 6 hours Total time: 7 hours Serves: 4 The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings. The addition of vinegar offsets Read More →