Fall 2018
Edible Edge: Steel This!
by Julia Powers Pizza lovers are a passionate bunch. As any New Yorker will tell you, you just...
Recipes
Broiled Bluefish
With Sweet-Pepper Butter A turn-of-the-century brainchild of Alexander Filippini, a longtime chef...
Drinks
Bourbon Apple Switchel
While there is some debate on where switchel originated (many think it made its way north from the...
Our Favorite Recipes
Gruyere AOP Gougeres (Cheese Puffs)
This recipe calls for some energetic hand-beating. If your spoonarm isn’t up for a workout, you...
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Cranberry Tarts in Puff Paste
You may choose to make both the filling and pastry ahead and store in the fridge up to two days...
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Laura Raposa’s Portuguese Grandmother’s Italian Fruit Roll
Pastry 1 cup butter, room temperature 1 cup sugar 1 teaspoon vanilla 2 eggs 1 egg yolk 5 cups...
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Starwiches
¾ cup almonds 1 cup sugar, divided 12 ounces unsalted butter, room temperature ⅛ teaspoon salt 1...
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Lisa Whalen’s Pizza di Ricotta
Pastry 5 ounces unbleached white flour pinch salt 1 teaspoon sugar 4 ounces cold butter, cut in...
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Rosa Galeno’s Anytime Cookies
Biscotti (Cookies) 3 eggs 5 tablespoons vegetable oil or melted butter 1 cup sugar 2 teaspoons...
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Sorullitos
Photo Credit: Cabot Creamery Co-operative Serve these irresistible Puerto Rican snacks with plenty...
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Sformato di Patate con Fondura di Parmigiano Reggiano
Photos Credit: Adam Centamore ¾ pound boiling potatoes (3 medium) 2 tablespoons extra-virgin olive...
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Wild Mushroom Bread Pudding
3 pounds assorted wild mushrooms, cleaned, trimmed, and cut bite-size ¼ cup extra-virgin olive oil...
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Brussels Sprouts with Pancetta & Pomegranate
2 pounds Brussels sprouts, trimmed salt to taste 8 ounces pancetta, diced 2 tablespoons balsamic...
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Bourbon Maple Cranberry sauce
Chef Greg recommends making this sauce a day or two ahead. so the flavors have time to meld. ¼ cup...
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Cranberry Bellini
Cranberry sauce always has a spot on my holiday table, but this favorite condiment shouldn’t be...
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