I decided to bake, then broil, the sausage for a bit of extra browning. The Currant-Mustard Sauce that accompanies them is not remotely traditional, but works well, particularly when serving the cevapcici as an appetizer. - serves two as part...
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Steak Tartare -serves 6-8- from The Balthazar Cookbook, by Keith McNally, Riad Nasr & Lee Hanson Ingredients 1 1/4 pound filet mignon, very cold 1/2 medium onion, minced 2 tablespoons capers 8 cornichons, cut into small dice 2 tablespoons flat-leaf...
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I've never even tried to make a pie, but if I ever did, I would use Karen Barker's recipe for basic pie crust. Here it is, and what's interesting is how little it differs from Melissa Clark's in the New...
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As promised, the chocolate bouchon recipe from Bouchon by Thomas Keller with Jeffrey Cerciello (Artisan, 2004). Butter and flour for the timbale molds. 3 1/2 ounces (3/4 cup) all-purpose flour 1 cup unsweetened cocoa powder 1 teaspoon kosher salt 3...
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