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All About

Deglaze

Explore 57 recipes, 4 articles, 2 galleries, 40 videos, and more

recipe

This rustic yet elegant pie is composed of a few simple ingredients. Break through the crisp upper crust and you reveal the mellow nuances of rosemary-infused lamb that, in turn, give way to a clandestine bottom layer of potatoes, which serves no purpose other than to soak up the rich, intensely flavorful juices.

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recipe

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.

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recipe

The crepes can be refrigerated, wrapped in plastic wrap, up to two days; or frozen, wrapped in paper towels (to absorb moisture when thawing) and plastic wrap, and placed in a freezer bag, up to one month. Thaw completely before filling. The mushroom filling can be made two days ahead and stored in the refrigerator. When Martha made these crepes on Cooking School episode 404, she made a half recipe and finished each serving with a fried egg.