Tartlets can be topped with sliced cherry tomatoes for a little zip and color.
These moist cheesy popovers are prefect before, during, or after dinner. They can also be served as part of the cheese course.
The taste of a fresh Porcini is sweet, delicately earthy with a pure, meaty mushroom essence. These wonderful fungi soar in the company of custard and Parmesan, which makes these Strata a perfect flavor fit not only for the Porcini but the Stags Leap District Cabernet Sauvignon.
Add shaved white or black truffle, cooked porcini mushrooms or some finely julienned Prosciutto or Speck to the tart for an intense study in decadence.
While this dish is delicious with Game hens or Poussin, you can substitute squab, grouse, or pheasant for something a little more exotic.
I love the bit of sweet tartness the apples give this stuffing while the pecans add a wonderfully nutty crunch.
This slightly sweet and tangy duck breast dish takes advantage of the health benefits and deliciousness of red grapes.
This dry-brined method of preparing pork leaves the meat flavorful and moist. For more intensity, leave the pork in the marinade for 36 hours.
A Country Rib Roast is a succulent, meaty roast with 3 to 4 bones cut from the top of the loin and the end of the shoulder. Not quite loin, not quite shoulder, it’s perfect for roasting and just the right size for a small dinner.
Polenta is a wonderfully simple and satisfying dish. Look for polenta that is milled with the germ intact, for better flavor, texture and nutrition.
While you gather with a few close friends, the puff pastry capped braise will be transforming in the oven, becoming a golden crusted, all-in-one dish that will satisfy everyone.
These beef ribs are rich, flavorful, and delicious with an unctuous texture. They take a little more effort to prepare but your efforts will be rewarded.
I love a tasty, juicy bone-in rib eye cooked medium rare on the grill and served with a dollop of slowly melting herb-inflected, umami stuffed butter on top.