Once you master the technique for roasting a chicken, stuff the cavity with cut lemons or fresh herbs, or combine butter or oil with citrus zest, garlic and herbs and spread it under the skin.
Read more about this recipe at the Washington Post.
Here is a recipe for an exceptional goose: crisp and golden on the outside and perfectly moist within. Serve the goose with rice or stuffing and reserve fat for a decadent side dish of sautéed potatoes.
Read more about this recipe in Diane Morgan's The Christmas Table.
Creamy Macaroni And Cheese With Rapini
Creamy Macaroni And Cheese With Rapini
Using evaporated milk makes the sauce a very creamy, but has a fraction of the fat in heavy cream. Rapini's strong flavor is tempered by the cheese and keeps the dish from being too one-dimensional.
Read more about this recipe at Coconut & Lime.
Though everyone has their favorite ice cream flavor, sometimes nothing beats plain old vanilla, especially accompanied by a warm slice of pie or dark chocolate cake. This recipe calls for whole vanilla bean to give the ice cream authentic vanilla flavor.
Crème fraîche gives this ice cream a subtle sour-cream flavor reminiscent of cheesecake.
Read more about this recipe in Fresh From the Farmer's Market.
Italian gelato isn’t traditionally made with cream -- just milk and plenty of egg yolks. North American milk has a slightly lower fat content than its Italian counterpart, so added cream produces the famed texture that sends people on quests to Italy.
Read more about this recipe in the Washington Post.
Choucroute garnie is a classic French and German dish of sauerkraut and sausages braised together with white wine and spices. It's often served with boiled red potatoes and lots of chopped fresh parsley. Serve with a glass of chilled Alsatian white wine or a cold beer.
