Because these caramelized onions are so deeply flavored, any style of extra-virgin olive oil is suitable for this recipe. Be patient while cooking the onions. Long, slow cooking renders them sweet with a lasting flavor. You can prepare them ahead if you wish. And use the best imported balsamic vinegar! The intensity of balsamic vinegar...Read More

Roasting the squash adds a dimension of flavor and robustness to this soup. Serve with rustic country bread. INGREDIENTS: 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed 2 tablespoons unsalted butter (1/4 stick) 1 tablespoon sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 Granny...Read More

This is a traditional and easy Yorkshire Pudding recipe to accompany a holiday prime rib beef roast. Make the batter ahead of time and allow it to rest for at least 30 minutes before the roast comes out of the oven. You can also make the batter the day before and refrigerate overnight, but be...Read More

INGREDIENTS: Crust 3 cups sifted all-purpose flour 1 1/4 cups butter or Crisco Salt to taste 1 egg 1/2 teaspoon vinegar 1 tablespoon water Berry Filling 6 cups blackberries 1 cup sugar 3/4 cup flour METHOD: In large bowl, combine flour, salt ,and butter (or Crisco) until crumbly. Combine egg, vinegar and water. Add to...Read More

I like celeriac for its deep earthy flavor and pleasantly toothsome character. Apples seem made to go with it – the crunch and bright flavors are the perfect complement. This is a salad that is easy to expand upon. You can add ingredients to the salad itself, such as adding green, raisins, or nuts. Or,...Read More

INGREDIENTS: 12 cups, cut into 1/2-inch bread cubes, plus 2 cups finely ground fresh bread crumbs (use a food processor) from a couple of loaves of dense, crusty Italian or French bread 2 tablespoons Italian seasoning 1 teaspoon poultry seasoning (ground) 1 tablespoon sage 1 teaspoon thyme 1 tablespoon salt 2½ tsp. freshly ground black...Read More

This recipe is intended for thicker, skin-on fish fillets such as sea bass, halibut, or salmon. INGREDIENTS: 1 lb. fish such as sea bass, halibut, or salmon Salt, pepper, garlic powder Olive oil 2 tablespoons salted butter 2 cups sour cream 1 large lemon 2 cups basil, stemmed and chopped METHOD: Basil Puree Sauce: In...Read More

This savory dressing recipe is more of a guideline than an exact recipe. You can create your own version using your favorite combinations of bread, herbs, dried fruits or nuts. Some years I like to use all sourdough bread, and other years I use a mixture of multigrain bread and french bread. Mostly, I use...Read More