Cookies don't get simpler or more satisfying than sablés, the basic butter cookie of France. They are homey, simple cookies that are sometimes flavored not at all (the better to show off their wholesome all-butter goodness) and sometimes given a spot of flavor, subtle or bold. At old-fashioned Pâtisserie Lerch, M. Lerch, whose affection for cookies is evident, generously flavors his sables with lemon zest and coats their edges with sugar so they emerge from the oven with a touch of sparkle.
Pork shoulder roast is also known as Boston butt. This cut benefits from long, slow roasting or braising. Try braising some pork bones along with the pork shoulder. While cooking, they'll release a tiny bit of gelatin to give the dish a rich, unctuous texture.
This is celebration in a lasagne pan.
One year when I attempted a traditional Christmas cake, I did as required, at least to start off with. The requisite months before, I bought dried fruit, chopped and stirred and steeped the mixture in alcohol. When the time came to make the cake, I was so exhausted with seasonal demands I didn't have the energy left actually to make it. So now I have evolved an easier, process-leaner method. Well, when I say I have evolved it, this is no more than my take on an old boiled fruit cake.
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I'm always fussing with my baked ham recipe, looking to perfect the time-honored combination of rich smoky ham and sweet-tangy pineapple. I think I can stop experimenting now, because this version is just right. Always start with the best ham you can find, which should have a minimum of additional flavorings or glazes. I go out of my way to buy a shank-end half ham from a Polish butcher whose product is highly regarded, and it is worth the trip.
This delicious hybrid, the specialty of my dear friend Jean Turpen, is one of those desserts that American bakers love -- it is relatively easy, makes enough for a crowd, and is utterly irresistible. Baked in a jelly-roll pan, it's a cross between a cobbler, a pie, and a big cookie. The pie can be made with just about any seasonal fruit -- peaches, nectarines, and Italian purple plums are all excellent substitutes for the apples -- adjusting the amount of sugar as needed. A layer of crushed cornflakes on the bottom crust soaks up and thickens the fruit juices so the consistency is always perfect.
On paper, yams (a.k.a. sweet potatoes) should make a great-tasting salad with a gorgeous golden color. However, my first attempts turned out mushy and cloyingly sweet. The answer to the problem turned out to be to use a combination of roasted yams with boiled potatoes (peeled after boiling, for the same reason), and a brightly acidic lemon vinaigrette to balance the sugary yams. Mint supplies a fresh note, but cilantro or parsley can be substituted. Use medium potatoes so they cook evenly and with relative speed.
This is a wonderful dinner party dish, because it takes so little work for such a dramatic effect. It is also delicious cold.
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