"The best ingredients don't need much to shine" says Luke Holden, President, Luke's Lobster, New York City about his minimalist lobster roll recipe. We adapted this recipe from his restaurant's cookbook, Real Maine Food.
It's called pie, but let's face it, it's a cake -- with an oozy, luscious pastry cream filling between moist layers and chocolate ganache dripping down the sides. It so gripped the taste buds of nineteenth-century Bostonians at the Parker House Hotel that it became a classic dessert -- in fact, in 1996 it was named the state dessert of Massachusetts. A good way to tackle this cake is to make the cake layers and the pastry cream in advance. When ready to assemble, make the ganache topping.Excerpted from "Mad Hungry Cravings" by Lucinda Scala Quinn, Artisan Books, March 19, 2013.
We talk a lot of turkey this time of year, but really, aren’t we all most excited about the stuffing, the green beans, and the piece de resistance -- Grandma’s sweet-potato pie? This Thanksgiving, we looked beyond our regional comfort zones to find favorite side-dish and pie recipes from around the country. Rich in both culinary history and a sense of place, they reflect America’s greatest resource: diversity.
You can make the bechamel sauce three days ahead (let it cool completely before refrigerating). The onions can be cooked, peeled, and refrigerated overnight. Heat the onions and sauce together over low heat before serving.