Individual Savory Horseradish Bread Puddings

For this menu, you will need only 8 puddings, but you’ll have 4 extra for anyone who wants seconds.

• 
  
  2 tsp. unsalted butter, softened
  
  


• 
  
  1-1/4 cups heavy cream
  
  


• 
  
  6 large eggs, at room temperature
  
  


• 
  
  1/4 cup prepared white horseradish
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 cups small-diced white sandwich bread, such as Pepperidge Farm Original (about 5 slices), with crusts
  
  


• 
  
  1 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  3 Tbs. thinly sliced fresh chives
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Grease a 12-cup nonstick muffin tin with the butter.

In a 4-cup liquid measuring cup, thoroughly whisk the cream and eggs. Whisk in the horseradish, 1 tsp. salt, and a few grinds of pepper and set aside.

Portion half of the bread cubes evenly among the 12 muffin cups. Portion half of the parmigiano and half of the chives evenly among the cups. Repeat with the remaining bread, cheese, and chives.

Whisk the custard again and carefully pour it into the muffin cups, distributing it evenly. Refrigerate for at least 30 minutes.

Bake until the puddings are set and the tops are nicely browned and puffed, 18 to 22 minutes. Let cool in the pan for 20 minutes. Carefully remove the puddings from the pan, running a paring knife around the edge of the puddings if they stick.

Arugula, Carrot & Celery Root Salad with Almonds

This salad has everything going for it—spicy arugula, sweet grated carrots and celery root, crunchy almonds—all topped off with a vibrant honey-mustard vinaigrette.
Watch a video of Laurie Buckle demonstrating how easy it is to make your own vinaigrette.

• 
  
  2 Tbs. apple cider vinegar
  
  


• 
  
  2 Tbs. honey
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  6 medium carrots (1 lb.)
  
  


• 
  
  1 medium celery root (3/4 to 1 lb.)
  
  


• 
  
  6 lightly packed cups baby arugula (about 6 oz.)
  
  


• 
  
  3/4 cup sliced almonds, toasted
  
  


• 
  
  1/3 cup chopped fresh cilantro
  
  

In a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with 1/2 tsp. salt and a few grinds of pepper.

Peel and trim the carrots and celery root and then grate them in a food processor fitted with a medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half of the cilantro; toss with the vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve.

Broccoli with Spicy Gremolata

Traditional gremolata (garlic, parsley, and lemon zest) is given a spicy twist with the addition of crushed red pepper flakes.

• 
  
  1 cup chopped fresh flat-leaf parsley
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1/2 cup fresh lemon juice
  
  


• 
  
  3 Tbs. finely grated lemon zest
  
  


• 
  
  1 Tbs. minced garlic
  
  


• 
  
  1 tsp. crushed red pepper flakes; more to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  6 lb. fresh broccoli, trimmed and cut into 1/2-inch florets
  
  

In a large bowl, combine the parsley, olive oil, lemon juice, zest, garlic, pepper flakes, 1/2 tsp. salt, and a few grinds of pepper.

Bring a large pot of well-salted water to a boil over high heat. Add half of the broccoli and cook until crisp-tender, about 2 minutes. With a slotted spoon or strainer, transfer the broccoli to a colander, rinse with cold water to stop the cooking, and drain again. Repeat with the remaining broccoli. Add the broccoli to the gremolata and toss to combine. Season to taste with salt and pepper and transfer to a serving bowl.

Lemon-Thyme Spinach

A generous amount of lemon zest adds a touch of brightness to sautéed spinach.

• 
  
  6 Tbs. unsalted butter, softened
  
  


• 
  
  4 tsp. coarsely chopped fresh thyme
  
  


• 
  
  2 tsp. lightly packed finely grated lemon zest
  
  


• 
  
  1/2 tsp. minced garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 lb. stemmed spinach (from 2-1/2 lb. bagged spinach or 5 lb. bunched spinach)
  
  

Tip:

Bagged? Bunched? Not sure what spinach to buy? Check out our test kitchen tips.

In a small bowl, combine the butter, thyme, lemon zest, garlic, and a generous pinch of salt and mash with a fork or spoon until well blended.

Put several large handfuls of the spinach in a 12-inch nonstick stir-fry or sauté pan. Season with 1/2 tsp. salt. Turn the heat to medium high and cook, stirring frequently, until the spinach is mostly wilted, 1 to 2 minutes. Add another few handfuls of spinach and another 1/2 tsp. salt, and continue to cook, tossing, until wilted. Repeat until all of the spinach is wilted. Turn off the heat, but leave the pan on the burner. Add the butter mixture and toss just until it melts and coats the spinach. Season to taste with salt and serve immediately.

Roasted Fingerling Potatoes

If you have trouble finding fingerling potatoes, you can substitute baby red-skin potatoes; just cut any large ones in half.

• 
  
  8 lb. small fingerling potatoes, washed and scrubbed, skin on
  
  


• 
  
  3/4 cup extra-virgin olive oil
  
  


• 
  
  Fine sea salt and freshly ground black pepper
  
  


• 
  
  6 Tbs. thinly sliced chives
  
  


• 
  
  1/4 cup white truffle oil (optional)
  
  

Position racks in the top and bottom thirds of the oven and heat the oven to 425°F. Put two large rimmed baking sheets in the hot oven. In a large bowl, toss the potatoes, olive oil, 1-1/2 tsp. salt, and several grinds of pepper. When the pans are hot, divide the potatoes between the pans in a snug single layer (they should sizzle). Roast for 20 minutes, stirring occasionally, and then rotate the pans. Continue to roast, stirring occasionally, until they are browned in spots and tender when pierced with a fork, about 40 minutes longer. Return the potatoes to the large bowl, add the chives and truffle oil, if using, and toss. Season to taste with more salt and pepper and pour onto a serving platter (make sure to pour all the oil in the bowl over the potatoes). Keep warm until ready to serve.

Triple-Chocolate Roulade Cake

This flourless cake is a sure-fire crowd pleaser. Kids will love that it looks like an oversized Yodel or Ho Ho, and adults will appreciate its sophisticated, not-too-sweet flavor.

For the filling

• 
  
  1-1/3 cups heavy cream
  
  


• 
  
  4 oz. high-quality white chocolate, such as Green and Black or Lindt, finely chopped (about 1 cup)
  
  

For the cake

• 
  
  Unsalted butter, softened, for the pan
  
  


• 
  
  10 Tbs. unsweetened cocoa
  
  


• 
  
  3 oz. bittersweet chocolate (60% to 70% cacao), finely chopped (about 3/4 cup)
  
  


• 
  
  2 Tbs. brewed coffee
  
  


• 
  
  9 large eggs, separated, whites at room temperature
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1/4 tsp. kosher salt
  
  

To finish

• 
  
  3/4 cup heavy cream
  
  


• 
  
  1 Tbs. light corn syrup
  
  


• 
  
  6 oz. bittersweet chocolate (60% to 70% cacao)
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter, cut into 4 pieces
  
  


• 
  
  3 oz. high-quality white chocolate, such as Green and Black or Lindt, shaved (optional)
  
  

Make the filling

In a small saucepan, heat 2/3 cup of the cream over low heat to a bare simmer. Remove from the heat, add the white chocolate and let sit for 1 minute before whisking until smooth. Gradually whisk in the remaining cream. Transfer to a medium metal bowl, cover and refrigerate at least 1 hour. Whisk to medium peaks just before filling the cake.

Make the cake

Position a rack in the bottom third of the oven and heat the oven to 350°F.

Butter an 18x13-inch rimmed baking sheet. Line the pan with parchment. Butter the parchment and sprinkle 2 Tbs. of the cocoa over it, shaking the pan for even coverage and knocking out the excess.

In a double boiler, melt the chocolate with the coffee, whisking until smooth. Remove from the heat.

In a stand mixer fitted with the whisk attachment, beat the egg yolks on medium speed, scraping the bowl as needed, until light in color and beginning to thicken, 2 to 3 minutes. Add 1/2 cup of the sugar and beat until very thick and pale yellow, about 2 minutes. Reduce the speed to low and mix in the melted chocolate. Stop the mixer and sift 6 Tbs. of the cocoa over the mixture. Add the salt and stir with a rubber spatula until blended. Transfer to a large bowl.

In a clean stand mixer bowl with a clean whisk attachment, beat the egg whites on medium speed until frothy, about 30 seconds. In a steady stream, add the remaining 1/2 cup sugar. Increase the speed to medium high and whip until medium peaks form, 2 to 3 minutes.

With a rubber spatula, fold half the whites into the chocolate mixture to lighten it. Gently fold in the remaining whites until the batter is evenly colored, with no streaks of white. Transfer the batter to the prepared baking sheet, gently spreading it with an offset spatula.

Bake, rotating the pan halfway through, until the cake springs back when touched and is beginning to pull away from the sides of the pan, 18 to 22 minutes. Immediately loosen the cake from the sides of the pan with a paring knife. Sift the remaining 2 Tbs. cocoa evenly over the cake.

While the cake is still hot, lay a clean, unscented, lint-free kitchen towel over it. If the towel is long, extend one end about 1-1/2 inches beyond a short side of the cake and don’t worry about the other end. Invert a large rack or cutting board over the towel. Holding both the baking sheet and the rack with protected hands, invert the cake. Remove the baking sheet and parchment.

Using both hands and starting from the short end with the shortest towel overhang, roll the cake and the towel up together. Let cool for 30 minutes.

Carefully unroll the cake; it should look wavy and both ends should curl. (It’s OK if there are some small cracks.) Let cool completely, 10 to 15 minutes.

Using an offset spatula, spread the filling over the cake to within 1-1/2 inches of the far short edge and to within 1/2 inch of the other edges. Be sure to coax the filling into the interior of the closer curled end so that when the cake is sliced there will be filling in the center of the spiral.

Reroll the cake without the towel this time. The filling may squish out of the ends a bit, which is fine.

Finish the cake

Line a rimmed baking sheet with foil. If the cake is already on a rack from rolling, set that rack over the baking sheet. If it’s not, set a rack over the baking sheet and, using 2 large spatulas, transfer the cake to the rack.

Combine the cream and the corn syrup in a small saucepan and bring to a gentle simmer over medium heat. Remove from the heat and add the chocolate and butter. Let sit for 1 minute, then whisk until smooth. Let cool until fairly warm to the touch, then pour the glaze slowly and evenly over the roulade. If necessary, use a small spatula to spread the glaze on the sides of the cake. (Don’t worry about covering the ends; they will be trimmed later.) Garnish the roulade with white chocolate shavings, if you like.

Refrigerate the roulade uncovered on the rack for at least 1 hour and up to 8 hours to allow the glaze to set.

Using a knife with a thin blade dipped in hot water and wiped dry, trim the ends of the cake. Loosen the roulade from the rack by sliding the knife along the roulade where it’s been “glued” to the rack by the glaze. Transfer the cake to a serving platter. To serve, slice the cake using the same knife dipped in hot water and wiped dry after each slice.

Chocolate Irish Whiskey Cake

This recipe reimagines the classic whiskey-spiked Irish coffee as a decadent mocha layer cake filled with coffee-whiskey whipped cream and topped with white and dark chocolate shavings.

For the cake layers

• 
  
  Unsalted butter for the pans
  
  


• 
  
  10-1/8 oz. (2-1/4 cups) unbleached all-purpose flour
  
  


• 
  
  2 cups granulated sugar
  
  


• 
  
  2-5/8 oz. (3/4 cup) unsweetened natural cocoa powder
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1-1/2 tsp. baking soda
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  2 large eggs
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1/2 cup canola oil
  
  


• 
  
  1-1/2 tsp. pure vanilla extract
  
  


• 
  
  1 cup hot coffee
  
  

For the coffee-whiskey whipped cream

• 
  
  1 Tbs. instant espresso granules
  
  


• 
  
  1/4 cup Irish whiskey, such as Jameson
  
  


• 
  
  3 cups heavy cream
  
  


• 
  
  3 Tbs. packed dark brown sugar
  
  

To finish the cake

• 
  
  1 4-oz. block semisweet chocolate (about 1-inch thick), at room temperature
  
  


• 
  
  1 4-oz. block white chocolate (about 1-inch thick), at room temperature
  
  

Make the cake

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Butter three 9x2-inch round cake pans and line the bottoms with parchment. Butter the parchment.

In a stand mixer fitted with the whisk attachment (or in a large bowl, using an electric hand-held mixer), briefly blend the flour, sugar, cocoa, baking powder, baking soda, and salt on low speed. Add the eggs, milk, oil, and vanilla and mix at low speed, scraping the bowl as necessary, until the mixture is thick and creamy, like chocolate frosting, about 5 minutes. With the mixer running, gradually add the hot coffee, mixing at low speed just until combined. The batter will be quite thin. Divide the batter equally among the pans.

Bake, switching positions and rotating the pans halfway through, until a tester inserted in the center of the cake comes out with only a few crumbs clinging to it and the center feels firm to the touch, 20 to 25 minutes. Let the cakes cool completely in the pans on racks.

Make the coffee-whiskey whipped cream

Clean and chill the mixing bowl and whisk attachment. In a measuring cup, stir the instant espresso into the whiskey until completely dissolved. In the chilled bowl, whip the cream, brown sugar, and whiskey mixture on medium-high speed until medium peaks form, 2 to 3 minutes.

Finish the cake

Run a thin knife around the inside edge of the cake pans and turn the cakes out onto a large cutting board; peel off the parchment.

Transfer one layer to a cake plate and spread a third of the whipped cream on top, leaving a 1/2-inch border; repeat with the second layer. Put the top layer in place and spread the remaining whipped cream out to the edge.

To make the chocolate shavings, put a piece of waxed paper or foil on a baking sheet. Microwave each block of chocolate on medium power for 20 to 30 seconds to soften slightly, then draw a vegetable peeler along the chocolate bar’s edge, letting the curls fall onto the waxed paper. Make enough curls of both colors to top the cake generously, 1-1/2 to 2-1/2 oz. each. Refrigerate the shavings to make them easier to handle.

Arrange the shavings on top of the cake and serve.

Creamy Lime Ricotta Tart in a Gingersnap Crust

• 
  
  15-oz. container whole-milk ricotta (about 1-1/2 cups)
  
  


• 
  
  3 oz. cream cheese, at room temperature
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  2 Tbs. unbleached all-purpose flour
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  3 large egg yolks
  
  


• 
  
  1 Tbs. finely grated lime zest
  
  


• 
  
  1 Tbs. lime juice
  
  


• 
  
  1 Press-In Cookie Crust, baked and cooled (I like gingersnaps for this tart)
  
  


• 
  
  Strips of lime zest, for garnish (optional)
  
  

Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, combine the ricotta and cream cheese. Using an electric mixer, beat on medium speed until well blended and no lumps remain, about 3 minutes. Add the sugar, flour, and salt and continue beating until well blended, about 1 min. Add the egg yolks, lime zest, and lime juice. Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.

Bake the tart until the filling just barely jiggles when the pan is nudged, 30 to 35 minutes. Let cool completely on a rack. Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours. Serve garnished with strips of lime zest, if you like.

Cioppino

For the garlic oil and garlic chips:

• 
  
  4 large cloves garlic
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the shellfish stock:

• 
  
  1 lb. large shrimp (16-20 count)
  
  


• 
  
  6-1/2 cups homemade or low-salt chicken broth
  
  

For the cioppino broth:

• 
  
  1/4 cup olive oil
  
  


• 
  
  3 cups coarsely chopped yellow onion (about 2  medium)
  
  


• 
  
  1 cup coarsely chopped carrot (about 2  medium)
  
  


• 
  
  2/3 cup coarsely chopped celery or fennel (about 2  medium ribs celery or 1/4 medium fennel bulb)
  
  


• 
  
  3 Tbs. coarsely chopped garlic (5 to 6 large cloves)
  
  


• 
  
  6 cups canned whole peeled tomatoes, broken up, with their juices, or diced tomatoes with their juices (2 28-oz. cans)
  
  


• 
  
  2-1/2 cups (3/4 bottle) medium-bodied red wine, such as Zinfandel, Pinot Noir, or Sangiovese
  
  


• 
  
  6 cups Shellfish Stock (above)
  
  


• 
  
  3 large bay leaves
  
  


• 
  
  1/4 cup coarsely chopped fresh basil (or 1 Tbs. dried)
  
  


• 
  
  1 Tbs. coarsely chopped fresh oregano (or 1 tsp. dried)
  
  


• 
  
  2 tsp. fennel seeds
  
  


• 
  
  1/2 tsp. crushed red chile flakes; more to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For finishing the stew:

• 
  
  8 3/4-inch-thick slices sourdough bread
  
  


• 
  
  Garlic Oil (above)
  
  


• 
  
  Cioppino Broth (above)
  
  


• 
  
  1 to 1-1/2 lb. small hardshell clams, such as mahogany or cherrystones, scrubbed, or 1 whole Dungeness crab (about 2 lb.), cleaned and cut into sections (have the fishmonger do this)
  
  


• 
  
  1 to 1-1/2 lb. fresh mussels (18 to 24), scrubbed and debearded
  
  


• 
  
  2-1/2 lb. fillets of halibut, monkfish, or other firm-fleshed white fish, cut into 1-inch cubes
  
  


• 
  
  Reserved peeled shrimp from above
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  Garlic Chips (above) for garnish
  
  

Up to a day ahead:

Make the garlic oil and garlic chips: Cut the garlic cloves into 1/8-inch slices, put them in a small saucepan with the oil, and season with salt and pepper. Cook over low to medium-low heat until the garlic turns light golden brown, 15 to 20  min., adjusting the heat as needed to keep the garlic bubbling gently as it cooks. Remove from the heat and let cool to room temperature. Strain, reserving both the oil and the garlic chips separately. Reserve the garlic chips for garnish (don’t leave them at room temperature for more than a day or they’ll get soggy). Refrigerate the oil in a clean, sealed container. (You’ll use the oil for the sourdough croutons; use any leftover oil for vinaigrettes, roasted vege- tables, pasta, or roast chicken.)

Make an easy shellfish stock: Peel the shrimp, reserving the shells. (Refrigerate the shelled shrimp to use later in the stew.) Simmer the shells in the chicken broth for 5  min., covered. Strain and refrigerate until ready to use.

Make the broth: Heat the olive oil in an 8-quart or larger pot over medium heat. Add the onions, carrot, celery of fennel, and chopped garlic. Cook, stirring occasionally, until the vegetables are lightly browned, 15 to 20  min. Add the tomatoes with their juices, the wine, shellfish stock, bay leaves, basil, oregano, fennel seeds, chile flakes, 1 tsp. salt, and several grinds of pepper. Bring to a boil and then reduce the heat to maintain a simmer and cook for about 20 min. Strain through a medium sieve, pressing on the solids in the sieve. Discard the contents of the sieve. Rinse the pot and return the broth to the pot. Boil the broth until reduced to 8 cups. (If you over-reduce the broth, just add water to compensate.) Taste and add more salt and pepper if needed, remembering that the fish will add some saltiness to the stew. Refrigerate until ready to use.

Half an hour before serving:

Make the toast and cook the shellfish: Position a rack directly under the broiler and heat the broiler. Brush the bread on both sides with the reserved garlic oil. Put the bread on a baking sheet (or directly on the rack) and toast on both sides. While you toast the bread, return the broth to a simmer over medium-high to high  heat.

When each batch of seafood is added, it will cause the temperature of the broth to plunge, so you might need to raise and lower the heat to maintain a simmer. If using clams, start by adding them to the broth and simmer until they open, 3 to 5 min. Add the mussels and crab, if using, and simmer until the mussels have opened, 2 to 3 min. Add the fish and shrimp. Stir carefully with a slotted spoon to get all the fish and shrimp into the broth, but try not to break the pieces up. Cover and cook until the fish is just barely cooked through, another 3  to 5 min., keeping in mind that the fish will continue to cook a little in the time it takes to dish out the servings.

Assemble the stew: Set a piece of toasted sourdough in the bottom of each warm bowl and evenly portion the seafood into the bowls (be sure to discard any unopened clams or mussels). Ladle the broth on top.

Garnish and serve: Sprinkle the chopped parsley and garlic chips over all and serve immediately.

Creamy Crab and Artichoke Dip

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.

• 
  
  8 oz. crème fraîche
  
  


• 
  
  4 oz. cream cheese, cubed
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  9 oz. thawed frozen artichoke hearts, gently squeezed dry
  
  


• 
  
  1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)
  
  


• 
  
  2 tsp. Old Bay Seasoning
  
  


• 
  
  2 tsp. fresh lemon juice
  
  


• 
  
  2 tsp. Worcestershire sauce
  
  


• 
  
  1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh
  
  


• 
  
  Kosher salt
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.

Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).

Truffled Braised Chicken (Chicken Demi-Deuil)

The French name of this dish means "chicken in half-mourning," a reference to the veil-like appearance of the black truffles tucked beneath the skin of the chicken. It’s a classic that I’d read about in cookbooks for years before first tasting it at La Pyramide. This is a quintessential Chanterelle dish that takes a time-honored recipe and really amps up the flavors. I let the prepared chicken rest overnight, giving the truffles a chance to permeate the meat, and the truffle theme is reinforced with reduced black truffle juice in the sauce.  I also enhance this dish with assorted vegetables. You can alter the mixture; keep the carrots and leeks, but use turnips to replace some or all of the zucchini and thinly sliced snow peas for some or all of the haricots verts.

• 
  
  2 oz. fresh or flash-frozen black truffles (1 or 2 truffles)
  
  


• 
  
  2 Tbs. Madeira; more as needed
  
  


• 
  
  Two 2-1/2-lb.chickens
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper 
  
  


• 
  
  2 Tbs. unsalted butter, softened at room temperature
  
  


• 
  
  8 cups chicken stock
  
  


• 
  
  One 7-oz. can black truffle juice
  
  


• 
  
  2 medium carrots, peeled
  
  


• 
  
  2 large leeks (white parts only)
  
  


• 
  
  2 medium zucchini
  
  


• 
  
  4 oz. haricots verts (about 1-1/2 cups), ends trimmed
  
  


• 
  
  1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
  
  


• 
  
  1/2 tsp. freshly squeezed lemon juice; more as needed
  
  

Slice the truffle very thinly using a mandoline or a very sharp, thin-bladed knife and a steady hand. Put the slices in a small bowl, add the Madeira, and let soak briefly to moisten the truffles (making it easier to slide them under the chicken skin and giving them some Madeira flavor). Strain the truffle in a fine-mesh strainer set over a small bowl. Reserve the liquid.

Moisten your hands under cold running water and loosen the skin on the chickens’ breasts and thighs, carefully sliding your hands between the skin and meat.   Slide the truffle slices under the skin of the chicken breasts to cover them, then slide a slice or two under the skin of each thigh. Finely chop the remaining truffle slices and set aside for use in the sauce. Truss the chickens, cover with plastic wrap, and refrigerate overnight to allow the truffles to flavor and perfume the chickens.

Heat the oven to 400°F. Season the chickens generously with salt and pepper, then rub with the softened butter. Set on a rack in a roasting pan and roast for 40 minutes. (The chicken will be underdone.) 

Pour the stock, truffle juice, reserved chopped truffle, and reserved Madeira into an ovenproof, flameproof casserole large enough to hold the chickens with some room to spare. Bring to a boil, then lower the heat so the liquid is simmering and cook until reduced to about 4 cups, about 30 minutes.

Remove the strings from the chickens and set them in the casserole, breast side up. Cover and braise at a simmer until fully cooked, about 20 minutes. Meanwhile, cut the carrots and leeks into square segments, keeping them separate. Wash the leeks well. Cut off the ends of the zucchini and cut out the center portion by slicing down its length to remove 4 rounded sides. Discard the rectangular center portion and cut the outer portions into 21/2-x1/4-inch-square segments.

Transfer the chickens to a large serving platter and cover with aluminum foil to keep warm. Add the carrots, leeks, zucchini, and haricots verts to the braising liquid, raise the heat to high, and cook until the vegetables are heated through and the broth has reduced a bit, about 5 minutes. Swirl in the cold butter, one cube at a time, to thicken and enrich it. Taste and adjust the seasoning with salt, pepper, Madeira, and/or lemon juice.

Spoon some sauce and vegetables over the chickens on the serving platter and serve, or return the chickens to the casserole and serve from the casserole, carving the chickens at the table and serving the pieces in bowls, spooning vegetables and sauce over each serving.

Red Wine Braised Short Ribs

Braising short ribs in red wine gives them deep, dark color and flavor, and fall-off-the-bone tenderness. Customize your own braised short ribs with the Recipe Maker

• 
  
  4-1/2 to 5 lb. English-style beef short ribs (8 to 12 ribs)
  
  


• 
  
  3 Tbs. vegetable oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  Ground black pepper
  
  


• 
  
  2/3 cup medium-diced carrots
  
  


• 
  
  2/3 cup medium-diced celery
  
  


• 
  
  2/3 cup medium-diced onions
  
  


• 
  
  2 whole dried bay leaves
  
  


• 
  
  1 Tbs. finely chopped garlic
  
  


• 
  
  2 cups dry red wine
  
  


• 
  
  3/4 cup lower-salt beef broth
  
  


• 
  
  1 to 2 tsp. red-wine vinegar
  
  

Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.


Add the remaining 1 Tbs. oil, carrots, celery, and onions to the pan. Season with 1/2 tsp. salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the aromatics are soft and lightly browned, 6 to 8 minutes. Add bay leaves and garlic and cook, stirring, until well distributed and fragrant, about 1 minute.


Pour 1/2 cup of the red wine into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 Tbs., about 1 minute.


Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour 1-3/4 cups water, the beef broth, and the remaining red wine over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep.


Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork tender, about 2-3/4 hours. (The meat may fall off most of the bones about midway through cooking; this does not mean that the ribs are fully tender.)


Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface. Season the sauce to taste with salt and pepper, and add the vinegar.


Serve the ribs with the sauce spooned over.

Sear-Roasted Beef Tenderloin

Tenderloin has a wonderful texture, but its flavor can be a bit bland. This recipe brings out its natural goodness by salting ahead to concentrate flavors, searing to develop a rich crust, and glazing with ingredients that add depth.

• 
  
  1 trimmed whole beef tenderloin (3-1/2 to 4 lb.)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1 Tbs. Worcestershire sauce
  
  


• 
  
  1 medium clove garlic, mashed to a paste
  
  


• 
  
  1 tsp. honey
  
  


• 
  
  1 tsp. soy sauce
  
  


• 
  
  1 tsp. finely chopped fresh thyme
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. olive oil
  
  

Fold the thinner end of the tenderloin under to create an evenly thick roast; secure with twine. Rub the beef all over with 1 Tbs. salt. Wrap it in butcher paper or plastic wrap, put it on a platter or rimmed baking sheet, and refrigerate for at least 2 hours and up to 2 days.

Remove the beef from the refrigerator and let sit for about an hour before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 475°F.

In a small bowl, combine the mustard, Worcestershire sauce, garlic, honey, soy sauce, thyme, and a few grinds of pepper; set aside.

Heat a flame-proof roasting pan over medium-high heat, using 2 burners if necessary. Add the oil, swirling the pan to coat, and then add the beef. Cook, turning with tongs, until well browned on all sides, about 12 minutes total. Transfer to a cutting board; wipe out the pan.

Brush the glaze over all of the beef, return it to the roasting pan, and roast to an internal temperature of 120°F for rare, 16 to 20 minutes, or 125°F for medium rare, 22 to 26 minutes. Transfer to a cutting board, tent with foil, and let rest for at least 15 minutes (and up to 1 hour if serving at room temperature). If serving warm or at room temperature, slice the tenderloin 1/2 inch thick and pour any juice that has accumulated over the sliced beef, if you like. If serving cold, wrap the tenderloin in plastic wrap once it has cooled and refrigerate it for up to 24 hours.

Spicy Spanish Olives

• 
  
  2 cups mixed brined olives (like manzanillas, Kalamatas, and picholines), drained well
  
  


• 
  
  6 oil-packed sun-dried tomatoes, thinly sliced
  
  


• 
  
  1 large clove garlic, minced
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1/4 tsp. hot pimenton de la Vera (smoked paprika)
  
  

In a medium bowl, combine all the ingredients and mix well. Let sit for at least 15 minutes at room temperature or up to 3 days in the refrigerator before serving.

Warm Cheese & Mushroom Toasts

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 large shallot, finely diced (about 1/4 cup)
  
  


• 
  
  Kosher salt
  
  


• 
  
  10 oz. mixed mushrooms (like shiitake, cremini, and oyster), trimmed and thinly sliced
  
  


• 
  
  Sixteen 1/2-inch slices baguette, cut on a sharp diagonal so they're about 3 inches long
  
  


• 
  
  1-1/2 cups grated Gruyère (about 4 oz.)
  
  

Melt the butter in a large heavy-duty skillet over medium heat. Add the shallot, season with 1/2 tsp. salt, and cook, stirring, until softened, about 3 minutes. Raise the heat to high, add the mushrooms and another 1/2 tsp. salt, and cook, stirring frequently, until softened and browned, 3 to 5 minutes longer.

Set an oven rack about 8 inches away from the broiler element and heat the broiler to high. Arrange the bread slices on a large rimmed baking sheet. Broil until lightly toasted, 2 to 4 minutes, rotating the pan as needed for even toasting. Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyère. Broil until the cheese is melted and lightly browned, 4 to 7 minutes. Serve immediately.

Spice-Cured Salmon with Beets & Horseradish Cream

Cured salmon (gravad lax) is quintessentially Scandinavian. I have a recipe for every season, but this is our Christmas favorite thanks to the festive warm spices and orange zest. I love the combination of tangy raw beets and spicy horseradish cream with the silky, citrusy salmon. It makes an elegant first course and a deliciously cool counterpoint to hot White Wine & Elderflower Gløgg.
To save time, you can substitute cream-style prepared horseradish for the fresh horseradish cream, though the flavor won’t be the same.

For the salmon

• 
  
  2 Tbs. black peppercorns
  
  


• 
  
  2 Tbs. coriander seeds
  
  


• 
  
  20 whole cloves
  
  


• 
  
  20 green cardamom pods
  
  


• 
  
  9 oz. kosher salt (about 1-3/4 cups Diamond Crystal or 1 cup Morton’s)
  
  


• 
  
  1-1/2 cups granulated sugar
  
  


• 
  
  2 Tbs. finely grated orange zest (from 2 oranges)
  
  


• 
  
  1 4-lb. skin-on salmon fillet (preferably wild), belly flap trimmed and pin bones removed
  
  

For the beets and horseradish cream

• 
  
  3 medium red beets, peeled, halved, and very thinly sliced
  
  


• 
  
  1/4 cup cider vinegar
  
  


• 
  
  3/4 cup crème fraîche
  
  


• 
  
  3/4 cup finely grated fresh horseradish
  
  


• 
  
  1-1/2 tsp. granulated sugar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For serving

• 
  
  Rye crispbreads, such as Finn Crisp or Wasa
  
  


• 
  
  Fresh dill sprigs
  
  


• 
  
  Lemon wedges
  
  

Cure the salmon

With a spice grinder or mortar and pestle, finely grind the peppercorns, coriander, cloves, and cardamom pods. Transfer to a medium bowl and stir in the salt, sugar, and orange zest.

Arrange several long pieces of plastic wrap on a large rimmed baking sheet. Put the salmon on the plastic skin side down, cover the flesh evenly with the salt mixture, and wrap tightly. Refrigerate for 4 days.

Make the beets and horseradish cream

In a medium bowl, toss the beets with 2 Tbs. of the vinegar; let stand for at least 30 minutes.

In a small bowl, whisk the crème fraîche, horseradish, sugar, and the remaining 2 Tbs. vinegar; season to taste with salt and pepper. Cover and refrigerate.

Serve

Unwrap the salmon and rinse under cold running water to remove the curing mixture. Pat dry with paper towels. Transfer to a cutting board and very thinly slice the salmon (Using a long, thin, sharp knife, slice the salmon as thinly as you can. Starting at the wider end if the filet, hold the knife at a 45-degree angle and try for slices so thin that you can see the knife through the salmon). Slice only as much as you need. Garnish with the dill sprigs and serve with the beets, horseradish cream, crispbreads, and lemon wedges.

Spinach & Artichoke Dip

• 
  
  10-oz. package frozen leaf spinach, thawed, squeezed dry, and chopped
  
  


• 
  
  6 oz. can artichoke hearts, thinly sliced and patted dry
  
  


• 
  
  1 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  3/4 cup mayonnaise
  
  


• 
  
  3/4 cup sour cream
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Position a rack in the center of the oven and heat the oven to 425°F.

In a large bowl, mix the spinach, artichokes, 3/4 cup of the parmigiano, mayonnaise, sour cream, 1/2 tsp. salt, and 3/4 tsp. pepper. Transfer to a 1-quart (or slightly smaller) baking dish and sprinkle with the remaining 1/4 cup parmigiano.

Bake until the top browns and the inside warms through, about 25 minutes. Let cool slightly and serve.

Warm Marinated Olives

Turkish bay leaves have a more complex, well-rounded flavor than the domestic variety. Here, they add a subtle, sweet astringency to a combination of green and black olives.

• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  4 medium cloves garlic, peeled and smashed
  
  


• 
  
  4 (3x1-inch) strips orange zest
  
  


• 
  
  3 (3x1-inch) strips lemon zest
  
  


• 
  
  1 Tbs. fresh rosemary leaves
  
  


• 
  
  1 large or 2 small dried Turkish bay leaves
  
  


• 
  
  Pinch of crushed red pepper flakes
  
  


• 
  
  Generous pinch of ground allspice
  
  


• 
  
  1 cup pitted brined green olives, preferably picholine
  
  


• 
  
  1 cup pitted brined black olives, preferably Kalamata
  
  

Heat the oil and garlic in a 2-quart saucepan over medium-low heat until the garlic turns golden, about 3 minutes. Add the orange and lemon zests, the rosemary, bay leaves, red pepper flakes, and allspice and sizzle for 2 minutes more, stirring occasionally. Add the olives and toss to coat. Transfer to a bowl to cool, then cover and refrigerate, stirring occasionally, for at least 2 days and up to 1 week.


Just before serving, gently reheat the olive mixture in a small saucepan over low heat until warmed through, 2 to 3 minutes. Scoop the olives and aromatics into a serving bowl and pour a bit of the oil on top. Serve warm.

Lemon-Thyme Spinach

A generous amount of lemon zest adds a touch of brightness to sautéed spinach.

• 
  
  6 Tbs. unsalted butter, softened
  
  


• 
  
  4 tsp. coarsely chopped fresh thyme
  
  


• 
  
  2 tsp. lightly packed finely grated lemon zest
  
  


• 
  
  1/2 tsp. minced garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 lb. stemmed spinach (from 2-1/2 lb. bagged spinach or 5 lb. bunched spinach)
  
  

Tip:

Bagged? Bunched? Not sure what spinach to buy? Check out our test kitchen tips.

In a small bowl, combine the butter, thyme, lemon zest, garlic, and a generous pinch of salt and mash with a fork or spoon until well blended.

Put several large handfuls of the spinach in a 12-inch nonstick stir-fry or sauté pan. Season with 1/2 tsp. salt. Turn the heat to medium high and cook, stirring frequently, until the spinach is mostly wilted, 1 to 2 minutes. Add another few handfuls of spinach and another 1/2 tsp. salt, and continue to cook, tossing, until wilted. Repeat until all of the spinach is wilted. Turn off the heat, but leave the pan on the burner. Add the butter mixture and toss just until it melts and coats the spinach. Season to taste with salt and serve immediately.

Dark Chocolate Pretzel Clusters

Chocolate with a salty crunch is all the rage now—even the mass market candy makers have caught on. But some of us are long-time devotees. Dark chocolate-covered pretzels have been a favorite of mine since childhood, so when I found myself with a bag of broken pretzels what else could I do but smother them in the best quality chocolate and turn them into a mouthwatering candy cluster.

• 
  
  4 oz. any shape thick-style salted pretzels
  
  


• 
  
  6 oz. dark chocolate (60% to 70% cocoa solids), chopped
  
  

Line a baking sheet with wax paper.

Put the pretzels into a sealable plastic bag and crush them with a rolling pin or mallet into about 1/4-inch pieces. You should wind up with about 2 cups of pretzel pieces.

Place the chocolate in the top of a double boiler set over barely simmering water. Make sure the bottom of the pan does not touch the water. Melt the chocolate, stirring frequently, about 1 minute. Remove the pan from the heat. Add the pretzel pieces to the chocolate and stir until well coated.

Scoop heaping tablespoon-size stacks of the chocolate-covered pretzel pieces onto the prepared baking sheet. Place the baking sheet in the refrigerator and allow to cool and set, about 20 minutes. Store and serve at room temperature.