INGREDIENTS: 5 lbs. beef bones with meat, cut up 1-2 lbs. marrow bones (ask your butcher) Olive oil, salt, and pepper 2 large onions, chopped coarsely 4 carrots, chopped into 1-inch chunks 2 turnips, cut into chunks 5 garlic cloves 1 bay leaf 8 sprigs Italian parsley 3 thyme sprigs 1 oregano or marjoram sprig...Read More

There are few things less appealing than insipid, weak, and watery chicken stock! While prepared stocks have their place in the pantry, they do not compare to the rich flavor of slowly simmered homemade stock. Use this hearty chicken stock as a base for soups and stews. It’s also the best stock to use for...Read More

Roasting vegetables enhances their flavors and helps to create a richly flavored vegetable stock. INGREDIENTS: 6 stalks celery and leaves, stalks cut into 1-inch pieces 1 1/2 pounds sweet onions, cut into chunks 1 lb. carrots, cut into 1-inch pieces 1/2 lb. parsnips, cut into 1-inch pieces 1 pound tomatoes, cored 1/2 pound turnips, cubed...Read More

I was a latecomer to the galette. Not quite a pie, and not quite a tart, this open-face pastry consists of a pie crust pastry, a layer of fruit, with the edges of the crust folded roughly around the filling. As a classically trained pastry chef, it didn’t appeal to my sensibilities. I’m convinced most...Read More

INGREDIENTS: 2 acorn squash, halved and seeded 1/4 cup frozen orange juice concentrate, thawed 2 tablespoons butter 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg METHOD: Preheat oven to 375°F. Fill a baking dish with 1/2 inch water. Place squash halves cut side down in the dish, and bake for 40 minutes....Read More

INGREDIENTS: 4 pounds onions, halved lengthwise and sliced thinly 1/4 cup olive oil 2 cups fresh apple cider 3 cups rich beef stock 1 cup water 3 tablespoons brandy 6 slices francese or ciabatta bread, cut into 1/2-inch-thick slices, toasted lightly 3 ounces quality blue cheese, crumbled (about 3/4 cup) METHOD: In a heavy stockpot,...Read More

This tropical salsa is great with brie quesadillas, fried fish tacos, or serve with grilled swordfish or halibut. INGREDIENTS: 3 kiwi fruit, small dice 3 mangoes, peeled, cored, small dice 2 red bell peppers, small diced 2 bunches cilantro, chopped 2 serrano chilies, minced 1/4 cup olive oil 1/4 cup lime juice 1 tablespoon sugar...Read More

INGREDIENTS: Cooking spray 1 cup slivered almonds, roasted 2 1/4 cups sugar 3-4 drops lemon juice 1 cup (2 sticks) butter, cut into pieces 2 cups light cream 1 cup light corn syrup 2 vanilla beans 1 teaspoon Fleur de Sel salt METHOD: Line a 9- by 9- by 2-inch baking pan with foil, extending...Read More

Save money and make your own flavored almonds! Serve these spicy almonds warm with your favorite icy-cold beer! INGREDIENTS: 1 tablespoon ground chipotle chili pepper 2 tablespoons sugar 1 teaspoon coarse salt 1 1/2 cups whole natural almonds 1 tablespoon almond oil METHOD: Stir together chipotle chili pepper, sugar, and salt in a small bowl,...Read More

INGREDIENTS: 1 tablespoon butter 3/4 cup honey 1/2 teaspoon salt 2 cups whole natural almonds 1 tablespoon fresh grated orange zest METHOD: Line a large baking sheet lined with parchment paper; lightly grease the paper and set aside. Melt the butter in a large nonstick skillet over medium heat. Add the honey and salt. Bring...Read More