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Whole roasted lamb on a board, garnished with thyme and sage

Whole Roasted Lamb

Try not to feel intimidated by cooking with fire. With practice, it will grow on you. Use your senses as guidance for this whole roasted lamb.

Candy roaster squash cavatelli from Ilda in North Carolina

Candy Roaster Squash Cavatelli

Cook the squash low and slow in the embers and ashes of a fire before shaping it into cavatelli and serving it with tomato confit and pecorino

brazo gitano featured

Brazo Gitano with Ponche Crema Sauce

Pastry Chef Claudia Martinez has her own take on Brazo gitano, inspired by her Venezuelan heritage and the holidays with her family.

Take Me to the Fair-Tennessean

Take Me to the Fair

Chill a martini glass or coupe with ice. Add sugar and grapes to mixing glass or tin and muddle thoroughly. Add lemon juice and vodka to the tin then add ice. Shake for 15 seconds. Dump ice out of martini glass or coupe and double strain the cocktail into the [...]


Nathalie Dupree’s Lemon and Berry Tart

This crust is flaky and tender and browns beautifully. The dough is most easily made in a food processor or mixer, but can also be made by hand. The only moment of trickiness is rolling out the dough, as it wants to stick and pull apart, so [...]

Batch of vegan pecan pralines

Vegan Pecan Pralines

Making pecan pralines is an exercise in mis en place. This particular recipe complies with pastry chef Chrysta Poulos' vegan diet.

Key Ingredient

Dulces de Calabaza

In a large bowl, combine lime powder with 3 quarts water and stir to dissolve. Soak squash in lime solution for 24 hours.


Salted Caramel Profiteroles with Chocolate Sauce

Make the profiteroles: In a medium saucepan over high heat, combine 6 tablespoons water, milk, butter, and salt and bring to a boil. Lower heat to medium-low, add flour, and stir vigorously with a wooden spoon. Cook until dough pulls away from side of pan, 1 to [...]