Boneless lamb roast spread with a garlic-herb paste, then coated with green peppercorn mustard and roasted on rosemary branches. The crusty, juicy result makes a sublime centerpiece for an Easter dinner or any special occasion. Baby Yukon Gold or Dutch Wax potatoes are roasted with the lamb, a perfect accompaniment for the savory lamb gravy.
Black truffles add their earthy savor to risotto, complemented by savory parmesan cheese and rich butter. A classic French mirepoix — a combination of onions, carrots, and celery — adds sweet vegetal flavors to the dish. Be sure to remove the risotto from the heat while it’s still a bit more liquid than the desired final consistency, as it continues to absorb liquid as it stands.
Sweet, earthy golden beets; crisp, peppery watercress, and tangy, salty cheese combine in a lively salad. Perfect as a starter or a light lunch!
Gingersnaps are crunchy on the outside, chewy on the inside, glittering with the sugar they’re rolled in before baking.
Gingercakes are something entirely different: soft, spicy, luxuriously thick. In addition to the classic gingersnap duo of ginger and cinnamon, they include a spicy hit of cloves. Paired with a chocolate truffle filling, they create a perfect little indulgence to accompany a cup of coffee or tea as the finale to a meal or an afternoon treat.
Individual almost-flourless chocolate cakes with delectably oozy centers, paired with magenta-pink blood orange granita and créme chantilly. The tastes and textures combine in wonderful ways: intense dark chocolate, fluffy on the outside and molten on the inside; tangy, crystal-crunchy granita, and rich, lightly sweet cream.
Tarte flambée is a specialty from Alsace, thinly-rolled bread dough topped with crème fraîche, thinly sliced raw onions, and lardons, then baked in a very hot oven. It resembles a thin pizza, and like pizza, the toppings can be varied infinitely. Here we take an approach suited to a quick weeknight dinner: start with a frozen base, add some tasty toppings, then quickly blitzed in a hot oven.
This salad is crisp, juicy, and fresh-flavored, a perfect antidote to the Winter blahs. White-green fennel in matchstick dice, punctuated with polka-dots of hot-pink radish and emerald-green scallions. Tarragon mustard echoes the licorice tones of the fennel, adding a snappy note to complement the peppery radishes. If the fennel bulb includes branches with tender, feathery little leaves, use them to garnish the salad for a final touch of flavor and texture.