de la Cuisine Gastronomique
The sweet, caramelized shallots with the salty cheese and peppery arugula are a thing of beauty here. The hot pasta wilts the arugula and melts the cheese just enough. Use a bread on the sweeter and crustier side for the bread bits. Read more…
Raw collard greens? One bite of these sprightly green ribbons, and you’ll be a convert. If you can’t get collards, use kale. Read more…
This rich, lemony cake is dense and moist. Read more…
Prepare the lasagna a day ahead and bake just before serving. Read more…
Serve over cheese polenta Read more…
Spoon a mound of soft polenta onto plates. Place sliced Rosemary Apricot Pork Tenderloin on top and drizzle on any extra apricot glaze. Read more…
Panettone (pan-uh-TOH-nee) is a sweet bread with roots in Milan, Italy. Traditionally baked as a cupola-shaped loaf, it’s served with hot beverages or a sweet wine or liqueur. Read more…
Arguably Europe’s most well-known Christmas bread, a stollen is a folded-over, filled yeast pastry created in Dresden, Germany. Read more…
Rachael Ray recipe Read more…
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