Honey Ice Cream With Ginger-Spiced Pecans
Honey Ice Cream With Ginger-Spiced Pecans
The glazed pecans heighten the ice cream’s honey sweetness — and add a nutty crunch and a prick of gingery spice to boot.
Read more about this recipe in The New Intercourses: An Aphrodisiac Cookbook.
Rose Levy Beranbaum says this crust holds its shape better than any other pie dough. Keeping the elements as cool as possible helps make a perfect pie crust.
Read more about this recipe at The Washington Post.
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.
Blueberry-Walnut Wild Rice Salad
Blueberry-Walnut Wild Rice Salad
Fresh berries, herbs and orange juice are recommended here. This salad may be made up to 2 hours in advance. It's a great way to use up leftover Thanksgiving turkey.
Read more about this recipe at The Washington Post.
Fill any poultry or game bird with this classic stuffing before roasting. In general, plan for 3/4 to 1 cup of stuffing per pound of chicken or turkey.
Read more about this recipe in The Old Farmer's Almanac Everyday Cookbook.
Roast Turkey With Apple Cider Gravy
Roast Turkey With Apple Cider Gravy
Traditional roast turkey is delicious. Hold onto some dark meat for mole poblano, a cup of gravy to make braised scallops, and some stuffing for baked trout.
This recipe is part of Andrew Schloss's Sunday Dinners.
Fabulously rich, with the contrast of the fresh ginger bite.
Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.
How sweet you like your whipped cream is up to you – the proportions here are just a guideline. When the dessert is particularly sweet, like a rich chocolate cake, I tend to add less sugar than for a less sweet one, like a simple berry cobbler.
