Recipe: Fresh Egg Custard with Pecan Shortbread

Egg Custard with Pecan Shortbread Always stocked on the shelves at your supermarket, eggs are easy to take for granted. But if you taste a fresh yolk from a nearby farm, where chickens lay eggs only in season instead being artificially induced to produce them year-round, you'll have a renewed appreciation for what's inside those cardboard cartons. Chef Steven Hartman of Georgia's Le Vigne Restaurant at Montaluce Winery makes the best of farm fresh eggs with this pure and simple custard, then serves it with delicate shortbread cookies. Get the whole recipe here.

Comments (0)

Recipe: Lavender Shortbread Cookies

Lavender Shortbread Cookies Even if you're not planning on tuning in to tomorrow's hoopla across the pond, we're sure you'll find a reason to bake a batch of these sweet and floral shortbread cookies. Get the recipe here.

Comments (0)

March's Best Recipes

Chocolate Caramel TartletsMichael Reardon's chocolate–caramel tartlet with fleur de sel

Francesco Buitoni's Gnudi with Cavolo Nero Sauce These pillowy dumplings are made with ricotta impastata, a premium ricotta with a smooth and buttery texture. If you can't find it, let some high quality ricotta drain in the refrigerator for about a day. Michael Reardon's Chocolate–Caramel Tartlets with Fleur de Sel The irresistible combination of caramel and salt stars in these indulgent, single-serving tarts. Joe Cicala'

Comments (0)

James Beard's Recipe Box: Molasses Cookies

molasses cookies from James Beard's American CookeryTo celebrate yesterday's reissue of James Beard’s American Cookery, we have invited cookbook authors, food writers, and chefs to prepare one of its recipes. In the coming weeks we will publish these writers’ reflections on cooking from one of the most important works in the history of our country’s cuisine. We hope their essays inspire you to do the same. First up is freelance writer and cookbook author Lauren Chattman. Stay tuned for dispatches from Mollie Katzen, Dorie Greenspan, Jennifer McLagan, and more. – JBF Editors Just when I was thinking that it was time to fill the cookie jar with something old-fashioned for fall, James Beard’s American Cookery arrived in the mail. Paging through the book, my eye focused on page 721, a recipe for

Comments (0)

Pages