Simple and delicious – this recipe will impress even the harshest critic of brussel sprouts. 2 pints brussel sprouts 1 ripe pear – Bartlett or Comice. 1 medium shallot 1 tablespoon fresh ginger Remove the brussel sprouts, and put into an ice bath. ...
The History Roux is a thickening agent that combines a starch and a fat, used for sauces and soups. The use of this combination goes back at least three centuries in French cuisine – but this technique has been documented to be used much earlier in other...
This recipe is more like a savory bread pudding than a stuffing – and, in fact, we make this stuffing in large muffin pans for easy and elegant serving, which goes well with our grilled turkey under bricks (click HERE to see the recipe). You can easily adopt...
Even after making a perfect, moist, tender turkey (click HERE to see the Serious Foodie recipe for the Best Thanksgiving Turkey), you most likely will want some gravy. The basics for a good gravy starts with a homemade long-simmered stock, creating a dark, toasty...
On a cold day in February (2013), we strolled down 58th Street in NYC, and walked into the Four Seasons Hotel to get out of the cold for a few minutes. We walked to the back of the hotel to see what was happening at one of our favorite restaurants, only to find that...
