This sweet dessert is a perfect ending to a bistro-inspired meal. You can prepare prunes anytime from two weeks in advance, for maximum flavor, to the evening of the dinner. To play up the French theme, serve with creme fraiche instead of ice cream.
This pie uses the crust from our Brown-Sugar Buttermilk Pie recipe. If you want to make both pies, prepare a double batch of dough, dividing it into 2 disks before chilling overnight or freezing up to 3 months.
A good roasted goose surpasses turkey or chicken in flavor and tenderness. This recipe uses porcini mushrooms, dried cherries, and Armagnac to perfectly complement the flavor of the goose.
This recipe has been adapted from "D'Artagnan's Glorious Game Cookbook" by Ariane Daguin, George Faison, and Joanna Pruess. Reprinted by permission of Little, Brown & Company.
This make-ahead recipe from Canlis chef Jason Franey uses an innovative water bath technique to keep the stuffing from drying out before it hits the holiday table. Pair with his Slow-Roasted Heritage Turkey with Orange and Sage and Cranberry-Orange Jam for a one-of-a-kind Thanksgiving feast.
For a nonalcoholic version, substitute equal amounts of mild juice, such as apple, for the alcohol. If you're using fresh pineapple juice, you must boil it before combining it with the gelatin. Otherwise it will not set.