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Explore 573 recipes, 1 project, 22 articles, 30 galleries, 16 videos, and more

Wild Rice Stuffing

Ingredients
  • 1/2 cup slivered almonds
  • 5 tablespoons olive oil
  • 2 medium onions, coarsely chopped
  • 4 celery ribs, chopped into 1/2-inch pieces
  • 5 large cloves garlic, finely minced
  • 2 tablespoons finely chopped fresh rosemary
  • 2 tablespoons finely chopped fresh sage
  • Salt and freshly ground pepper
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 8 ounces sweet fennel sausage, casings removed
  • 2 Granny Smith apples, peeled, cored, and cut into 1/2-inch dice
  • 1/2 cup Calvados, or white wine
  • 6 cups cooked wild rice
  • 4 cups cooked white rice
  • 20 dried apricot halves, quartered
  • 12 dried pitted prunes, halved
  • Unsalted butter, for baking dish
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Stuffed Turkey Breast

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Bacon-Cheese Quiche

Time:1 hour 30 mins
Ingredients
  • All-purpose flour, for rolling
  • 1 homemade or store-bought single-crust pie dough
  • 1 tablespoon unsalted butter
  • 2 cups medium diced yellow onion (from 1 large onion)
  • Coarse salt and ground pepper
  • 6 large eggs
  • 3/4 cup heavy cream
  • 3/4 pound bacon, cooked and crumbled
  • 1 cup shredded Gruyere cheese (4 ounces)
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Fake-Out Flautas

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Caramelized Onion and Bacon Dip

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Toast Skagen

Time:20 mins
Ingredients
  • 3 1/2 tablespoons mayonnaise (preferably Swedish)
  • 3 1/2 tablespoons creme fraiche
  • 3 tablespoons finely chopped fresh dill, plus dill sprigs, for garnish
  • 1/2 tablespoons fresh lemon juice
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon freshly ground white pepper
  • 1 pound precooked peeled small shrimp (preferably Swedish) or rock shrimp, patted dry and cut into 1/2-inch pieces if large
  • 2 tablespoons unsalted butter, divided
  • 4 slices white Pullman bread, crusts removed, bread cut into 4 triangles
  • 4 ounces golden whitefish caviar (paramountcaviar.com), for garnish
  • 16 lemon wedges, for serving
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Roasted Salmon and Spring Onions with Mint-Caper Pesto

Time:1 hour 25 mins
Ingredients
  • 1 cup extra-virgin olive oil, divided
  • 1 1/2 pounds spring onions or baby leeks, trimmed and halved lengthwise (if using leeks, wash thoroughly after halving)
  • Coarse salt and freshly ground pepper
  • 1 piece (3 pounds) skinless salmon fillet, preferably wild Pacific
  • 2 cups lightly packed fresh mint leaves
  • 2 tablespoons slivered blanched almonds, toasted
  • 1/4 cup plus 2 tablespoons capers, rinsed and drained
  • Flaky sea salt, such as Maldon, for sprinkling
  • 2 lemons, cut into wedges
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Asparagus Custard Tart

Time:3 hours
Ingredients
  • 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
  • 1 tablespoon all-purpose flour, plus more for work surface
  • Coarse salt
  • 1 pound asparagus, trimmed, cut into 2-inch pieces, stalks and tips kept separate
  • 2 teaspoons extra-virgin olive oil
  • 4 large eggs, room temperature
  • 1 cup heavy cream
  • 1 1/2 ounces Gruyere cheese, finely shredded (1/2 cup)
  • 2 ounces fresh goat cheese, crumbled into large pieces (1/2 cup)
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Chicken Enchilada Casserole

Time:1 hour
Ingredients
  • 2 pounds tomatillos (husks removed), washed and coarsely chopped
  • 2 tablespoons vegetable oil
  • 1 white onion, diced small
  • 2 jalapenos, seeded and diced small
  • 3 garlic cloves, minced
  • Coarse salt and ground pepper
  • 12 corn tortillas
  • 2 boneless, skinless chicken breasts (3/4 pound total), cooked and shredded (about 2 1/4 cups)
  • 3 tablespoons sour cream
  • 2 ounces cotija cheese, crumbled (1/2 cup)
  • 1/3 cup chopped fresh cilantro
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Chocolate Caramel Tarts

Ingredients
  • 1/2 cup heavy cream
  • 1/2 cup water
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 3 1/2 ounces extra-bittersweet chocolate, finely chopped
  • 2 cups granulated sugar
  • 1/2 cup plus 1 tablespoon confectioners' sugar
  • 1 large egg yolk
  • 1/4 cup light corn syrup
  • 8 tablespoons (1 stick) unsalted butter
  • 3/4 teaspoon pure vanilla extract
  • 1 1/4 cups all-purpose flour, plus more for rolling
  • 1/2 cup heavy cream
  • 2 tablespoons creme fraiche
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1 pinch of coarse salt
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