Kir Royale
This effervescent cocktail pairs wonderfully with brunch. Add 2 parts champagne (or other sparkling wine, such as Prosecco) to 1 part thoroughly chilled crème de cassis liqueur.
Halibut & Fresh Mediterranean Salsa
For the Salsa: ½ cup extra virgin olive oil ¼ cup balsamic vinegar ½ teaspoon C&H® or Domino® sugar 1 teaspoon salt 1 teaspoon pepper ½ large red onion, peeled and finely diced ½ cup white balsamic vinegar mixed with ½ cup water 4 large tomatoes, cut in
Sausage Meatballs with Tomato Sauce
To Prepare the Meatballs: Place the cubed bread in a stainless-steel bowl and cover with the milk. Let sit for at least 20 minutes, pour off the milk that has accumulated at the bottom of the bowl, and squeeze the bread
Crab Cakes with Spicy Tequila, Corn & Apple Salsa
Start by making the dressing. To Prepare the Tequila Dressing: Heat the sugar, vinegar, tequila and chili powder in a saucepan. Cook over medium-high heat, stirring well until the mixture has reduced by one-third. Remove from the heat and let cool.
Tarte Tatin
Preheat the oven to 400 degrees. Cut 3 apples in ½ and 3 apples in quarters. Set aside Melt the butter in a large oven-proof 10-inch sauté pan set on medium-high heat. Add the sugar, and lemon juice, and stir. Cook for
Pasta alla Russa
In a large pot, bring the water to a boil with or without the optional salt. Place the butter in a large skillet set on medium-high heat and cook until it sizzles, about 2 m
Terrine of Roasted Eggplant
To Prepare the Roasted Eggplant Terrine: Preheat the oven to 425 degrees. Cut the stem ends off all the eggplants. Cut 3 eggplants in half lengthwise and score the flesh with a sharp knife, making sure you don’t cut through the skin.
Old-Fashioned Chocolate Pudding
Heat the half-and-half and the chocolate in a large saucepan over medium heat until the chocolate has melted. Mix all of the remaining pudding ingredients (vanilla through egg yolks) in a large bowl with a wire whisk. When the half-and-half and
Chicken Milanese with Braised Artichokes
As the name indicates, this dish finds its origin in the city of Milano, where it is more commonly made with beef or veal. In our family, when my brother Mario and I were children, my mother used to refer
Scallops Mari e Monti
To Prepare the Scallops:Season the scallops with salt and pepper. Set aside.Heat the extra light olive oil in a sauté pan over high heat until it sizzles. Place the seasoned scallops in the oil and cook 2 minutes per side