Crème Caramel

Topped with a soft layer of caramel, these individual custard desserts aren’t too sweet—a bit of sour cream in the custard provides a hint of tanginess that marries well with the dark caramel notes. They’re easier to unmold while cold, so invert them 30 minutes before serving and then let them come to room temperature.

• 1-1/3 cups granulated sugar
• 1-1/4 cups whole milk
• 1-1/4 cups heavy cream
• 1/2 vanilla bean, split lengthwise, or 1 tsp. pure vanilla extract
• 3 large egg yolks
• 2 large eggs
• 1/8 tsp. table salt
• 1/4 cup full-fat sour cream
• 1 Tbs. brandy, rum, or bourbon

Position a rack in the center of the oven and heat the oven to 350°F. Bring a large kettle of water to a boil.

Have ready eight 6-oz. oven-safe ramekins and a heatproof 2-cup measuring cup. Put 1 cup of the sugar in a heavy-duty 3-quart saucepan and stir in 1/3 cup water. Cook over medium-high heat, stirring until the sugar is melted, and bring to a boil, about 2 minutes. Brush the side of the pan with a pastry brush dipped in water to wash away any sugar crystals and continue to cook, without stirring, until the edges of the syrup begin to color, 3 to 5 minutes more. Gently swirl the pan to encourage even caramelization, and cook until the syrup turns dark amber, 1 to 2 minutes more.

Immediately pour the caramel into the measuring cup, then quickly distribute the hot caramel among the ramekins, swirling each ramekin to coat the bottom. Set aside.

Combine the milk and heavy cream in a 3-quart heavy-duty saucepan. If using a vanilla bean, scrape the seeds from the bean into the pan and add the bean. Bring just to a simmer over medium-high heat, about 5 minutes. Remove from the heat.

In a medium bowl, whisk together the egg yolks, whole eggs, the remaining 1/3 cup sugar, and the salt until smooth. Whisk in the sour cream and brandy. Remove the vanilla bean (if used) from the cream mixture and gradually whisk the cream mixture into the egg mixture. If using vanilla extract, stir it in. Skim off any foam.

Stir the custard if using a vanilla bean and pour or ladle it into the ramekins. Set the ramekins in a large roasting pan. Carefully pour the hot water into the roasting pan so that it comes halfway up the sides of the ramekins. Cover loosely with aluminum foil. Bake just until the centers of the custards wobble slightly when jiggled, 35 to 40 minutes.

Carefully transfer the ramekins to a rack to cool to room temperature (silicone-tipped tongs work well for this), about 30 minutes. Chill completely in the refrigerator, at least 4 hours (cover when cold).

About 30 minutes before serving, unmold the custards by placing the bottom of a ramekin in a small bowl of very hot water for 30 seconds to soften the caramel. Run a small knife around the edge of the custard to loosen. Put a small serving plate over the ramekin and invert. Holding the plate and ramekin together, shake firmly up and down, if necessary, to release the custard. Remove the ramekin (some caramel will stay in the ramekin). Repeat with the rest of the ramekins and let the custards stand at room temperature until ready to serve.

White Chocolate Raspberry Cheesecake

This showstopping cheesecake is topped with a pile of jewel-like glazed raspberries, a tart contrast to the sweet white chocolate filling. Create your own customized cheesecake recipe with our Recipe Maker.

For the crust:

• 8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
• 3 Tbs. granulated sugar
• 7 Tbs. unsalted butter, melted

For the filling:

• 3 8-oz. packages cream cheese, at room temperature
• 8 oz. white chocolate, melted and cooled
• 2 Tbs. all-purpose flour
• Table salt
• 1-1/4 cups granulated sugar
• 3 Tbs. Chambord
• 1 Tbs. pure vanilla extract
• 4 large eggs, at room temperature

For the topping:

• 4 cups fresh raspberries
• 1/4 cup seedless raspberry or red currant jam

Make the crust:

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Fill and bake the cheesecake:

In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted white chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the Chambord and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

Top and serve:

Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Arrange the raspberries on top of the cake. To glaze the berries, heat the jam in a small saucepan with 1 Tbs. water, stirring frequently, until melted and smooth; strain. Brush the raspberries with the melted jam mixture.


To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Braised Beef Braciola Stuffed with Basil and Mozzarella

This is a home-style version of the Italian-American classic. The traditional dish uses small roulades of beef round, but here we use a whole flank steak because it’s quicker and easier to stuff and roll one large cut and the flank offers a wonderful flavor. If you want to build up the stuffing, add prosciutto or hearty greens like kale.

• One 2 lb. flank steak
• Kosher salt and freshly ground black pepper
• 1 cup grated mozzarella
• 3/4 cup freshly grated Parmigiano-Reggiano
• 1/3 cup fine, dry breadcrumbs
• 12 large basil leaves, torn into pieces 
• 1/4 cup olive oil
• 1 large yellow onion, cut into thin strips (about 1-1/2 cups)
• 1/2 cup red wine
• One 28-oz. can whole tomatoes and their juices (3 cups), puréed (preferably San Marzano)
• 1/4 tsp. crushed red pepper flakes
• 8 oz. white mushrooms, quartered

Set the flank steak on a large cutting board. Using a chef’s knife, slice the steak lengthwise along one long side (without cutting all the way through the meat) and open it up like a book. Using a meat mallet, flatten the meat so it is about 1/4 inch thick. Sprinkle both sides of the meat with 1 tsp. salt and 1/2 tsp. pepper. For the stuffing, put the mozzarella, Parmigiano, breadcrumbs, and basil in a mini chopper or food processor and pulse to combine. Sprinkle the stuffing evenly over one side of the beef, and roll it up lengthwise jelly roll–style with the stuffing inside. Secure with kitchen twine in five or six places.

Heat half the oil in a large Dutch oven over medium-high heat until it’s shimmering. Add the beef and cook until it browns and releases easily from the pan, about 2 minutes. Flip and cook the other side until browned, about 5 more minutes. Transfer to a large plate.

Add the remaining 2 Tbs. oil and the onion to the pan, and lower the heat to medium. Sprinkle with 1/2 tsp. salt and cook, stirring, until the onion wilts completely and turns a light brown, about 8 minutes. Add the red wine and cook, stirring, until it almost completely reduces, about 2 minutes. Add the tomatoes and red pepper flakes and bring to a boil. Reduce to a gentle simmer and tuck the meat and mushrooms into the broth. Cover and cook, repositioning the meat occasionally, until the meat becomes tender and cuts easily with a paring knife, about 1-1/2 hours. Set the meat on a cutting board and let rest for 10 to 15 minutes. Thinly slice and serve topped with the sauce and vegetables.

Creole Beef Grillades and Cheese Grits

A grillade is a traditional beef or veal round cut into a square and then pounded thin to be tender. Beef round is the most suitable cut for this dish. Gardner Ranch calves are raised on a diet of grass and clover with the bare minimum of supplements, producing lean yet flavorful meat.

For the Beef Grillades

• 1 tsp. paprika
• 1 tsp. cayenne
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. dried oregano
• 1 tsp. thyme
• One 3-pound beef shoulder, sliced into 1/2-inch-thick cutlets
• Coarse salt and freshly ground black pepper
• 2 cups all-purpose flour
• 1/4 cup rendered bacon fat, or 2 Tbs. unsalted butter
• 1 large yellow onion, finely diced
• 1 stalk celery, finely diced
• 1 small red or green bell pepper, finely diced
• 3 cloves garlic, minced
• 2 cups canned chopped tomatoes with juices
• 2 cups beef stock
• 2 sprigs fresh thyme
• 1 tsp. crushed red pepper flakes
• 1 bay leaf
• 1 Tbs. Worcestershire sauce
• Hot sauce
• Cheese Grits (recipe follows)
• 2 scallions (green parts only), finely chopped, for garnish

For the Cheese Grits

• Coarse salt
• 1 cup stone-ground white corn grits
• 3 Tbs. unsalted butter
• 2 Tbs. mascarpone or cream cheese
• 1/4 cup grated Edam or Swiss cheese

Make the Beef Grillades

To make the Creole spices, mix the paprika, cayenne, garlic powder, onion powder, dried oregano, and thyme.


Season the beef with salt and pepper. Season the flour with the Creole spices, and reserve 1/4 cup. Put the remaining 1-3/4 cups flour in a large, shallow bowl, and then dredge the beef in the flour, shaking off the excess.


Heat the rendered bacon fat or butter in a large skillet over medium-high heat. Cook the cutlets until golden brown, about 2 minutes on each side, making sure not to overcrowd the pan (you might need to cook in batches). Set aside the cooked cutlets on a paper towel–lined plate.


Add the onions to the same pan, lower the heat to medium, and cook until the onions are a deep mahog­any color, about 10 minutes. Add the celery, bell peppers, and garlic, and cook for another 5 minutes. Add a tablespoon of the reserved seasoned flour to the pan and mix well.


Add the tomatoes and beef stock to the pan and bring to a boil. Reduce the heat to low and stir in the thyme, red pepper flakes, bay leaf, and Worcestershire sauce; return the beef cutlets to the pan. Cover and simmer for 45 minutes, or until the meat is fork-tender. Discard the bay leaf. Add hot sauce to taste and more salt and pepper as desired.


To serve, put a heaping spoonful of Cheese Grits on a serving plate, top with 2 or 3 pieces of beef, and spoon the sauce over the meat. Garnish with scallions.

Make the Cheese Grits

In a large saucepan over high heat, bring 5 cups of salted water to a boil while slowly whisking in the grits. Reduce the heat to medium low; cover and cook for 25 to 30 minutes, stirring occasionally and making sure the grits aren’t sticking to the bottom of the pan; adjust the heat to low if the grits are cooking too quickly.


Remove the cooked grits from the heat and stir in the butter, mascarpone or cream cheese, and grated cheese. Season with salt to taste and serve warm.

Fresh Salmon Croque Madame

A classic Croque Madame is a grilled cheese sandwich with a fried egg on top. In this version, the soft yolk becomes a delicious sauce for an open-faced sandwich of grilled salmon on a bed of Swiss chard.

• 1/4 cup extra-virgin olive oil
• 1 small bunch Swiss chard or other leafy green, washed, dried
• Kosher salt and freshly ground black pepper, to taste
• 2 1/2-inch-thick slices country hearth bread
• 1 clove garlic, peeled
• 2 Tbs. cream cheese
• 1 Tbs. capers, drained and rinsed
• Two 4-oz. salmon fillets, skin removed
• 1 Tbs. unsalted butter
• 2 large eggs

Heat 1 Tbs. of the olive oil in a medium saucepan over medium heat. Add the Swiss chard and cook until wilted and soft, stirring occasionally, 5 to 7 minutes. Season with salt and pepper and set aside to cool slightly.

Heat a panini or sandwich press according to the manufacturer's instructions. Brush both sides of each slice of bread with 1 Tbs. of the olive oil. Place on the press, pull the top down, and cook until toasted, 1 to 2 minutes. Rub one side of each toasted slice with the garlic clove. Spread 1 Tbs. of cream cheese on each slice. Sprinkle with the capers.

Brush the salmon on both sides with the remaining 2 Tbs. olive oil and sprinkle with salt and pepper. Place the salmon on the press, pull the top down, and cook until seared and cooked to your desired degree of doneness, at least 3 minutes.

While the salmon is cooking, heat the butter in a medium skillet. Carefully crack the eggs into the skillet, taking care not to break the yolks. Sprinkle 1 tsp. water onto each egg and sprinkle with salt and pepper. Cover the skillet and cook on medium-high heat until the whites are firm and the yolks are still soft, 2 to 3 minutes.

Arrange the cooked greens on top of the cream cheese, place a salmon fillet on top of each bed of greens, and slide a fried egg on top of each piece of salmon. Sprinkle with salt and pepper. Serve immediately.

Smoked Salmon and Dill Quiche

Like a cream-cheese-and-lox bagel in quiche form, this is the ultimate brunch centerpiece.

For the crust

• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 2 tsp. granulated sugar
• 1/2 tsp. kosher salt
• 4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces
• 1 large egg yolk
• 2 Tbs. cold whole or 2% milk

For the filling

• 8 large egg yolks
• 1 cup heavy cream
• 1 cup whole milk
• 1/4 cup chopped fresh dill
• 1/4 tsp. freshly grated nutmeg
• Kosher salt and freshly ground black pepper
• 4 oz. cream cheese, cut into 1/2-inch cubes
• 3/4 cup diced smoked salmon (about 4 oz.)
• 1/4 cup diced red onion

Make and blind bake the crust

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)

In a small bowl, whisk the yolk and milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.

Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.

With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.

On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.

If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.

Refrigerate for at least 1 hour to allow the dough to relax before baking.

Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.

Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.

Make the filling and bake the quiche

In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, dill, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.

Position a rack in the center of the oven and heat the oven to 325°F.

Put the blind-baked crust on the rimmed baking sheet and scatter the cream cheese, salmon, and onion over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.

Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.

Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.

Lamb and Goat Cheese Burgers with Roasted Red Pepper Relish

There’s a double dose of fresh goat cheese here—as little pockets of flavor inside the burgers and as a creamy spread on the buns. The egg and breadcrumbs in the burgers help keep them moist.

• 4 oz. jarred roasted red peppers, drained, patted dry, and coarsely chopped (about 1/2 cup)
• 8 pitted Kalamata olives
• 1 medium clove garlic, chopped
• 1 Tbs. chopped fresh flat-leaf parsley
• 2 tsp. extra-virgin olive oil
• 8 oz. fresh goat cheese, at room temperature
• 1 tsp. finely chopped fresh mint
• 1/2 tsp. finely grated lemon zest
• 1 lb. ground lamb
• 1/4 cup finely chopped sweet onion
• 1 large egg, beaten
• 2 Tbs. coarse fresh breadcrumbs
• 1 tsp. finely chopped fresh rosemary
• Kosher salt and freshly ground black pepper
• Vegetable oil, for the pan
• 4 onion rolls, split and toasted
• 4 medium butter lettuce leaves

In a food processor, pulse the red peppers, olives, garlic, parsley, and olive oil into a coarse paste, 15 to 20 one-second pulses. Set aside.

Combine the goat cheese, mint, and lemon zest in a large bowl. Transfer about one-quarter of the mixture to a small bowl and set aside at room temperature. Refrigerate the goat cheese mixture left in the large bowl until firm, 10 to 15 minutes.

Add the lamb, onion, egg, breadcrumbs, rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper to the chilled goat cheese mixture and mix by hand until well combined there should be some small pieces of goat cheese visible. Shape into four 4-inch patties and transfer to a plate. Press 3 fingers down into the middle of each patty to create a shallow indentation, loosely cover with plastic wrap, and refrigerate until cold, at least 20 minutes and up to 3 hours.

Heat a grill pan over medium-high heat or prepare a medium-high (400°F) gas or charcoal grill fire. Lightly oil the pan (or grill grates) and then cook the burgers, flipping once, until done to your liking, about 7 minutes total for medium (135°F to 140°F).

Spread the remaining goat cheese mixture on one cut side of each roll and then assemble the burgers on the rolls with the lettuce and red pepper relish.

Couscous with Corn and Blue Cheese

In this one-pot side dish, couscous is cooked with fresh corn to soak up its sweet flavor. A touch of cayenne and crumbled blue cheese add heat and tang.

• 2 Tbs. unsalted butter
• 1 tsp. coarsely chopped fresh thyme
• 2 cups fresh corn kernels (from 3 to 4 medium ears)
• 1 cup sliced scallions (white and green parts)
• Kosher salt
• 1 cup couscous
• Pinch of cayenne
• 2 Tbs. crumbled blue cheese
• Freshly ground black pepper

Melt the butter in a 4-quart saucepan over medium-high heat. Stir in the thyme and cook until fragrant, a few seconds. Add the corn, scallions, and 1/2 tsp. salt. Cook, stirring frequently, until the scallions are softened, about 1 minute. Add 1 cup couscous, stir, and then add 1 cup of boiling water and the cayenne and stir again.

Remove from the heat, cover, and let stand 5 minutes. Fluff with a fork,stir in 2 Tbs. crumbled blue cheese, and season to taste with salt and
pepper. Serve hot or at room temperature.

Baked Orzo with Shrimp, Lemon and Feta

All sorts of ingredients— sun-dried tomatoes, olives, peas, or corn —can be added to this baked pasta for extra flavor and color. Serve this side with a seared steak for a Mediterranean version of surf and turf.

• 5 Tbs. olive oil, more for the dish
• 1 lb. shrimp (26 to 30 per lb.), peeled and deveined
• Kosher salt and freshly ground black pepper
• 1 large clove garlic, minced
• 5 oz. baby spinach
• 1 lb. orzo
• 6 oz. feta, crumbled (about 1-1/2 cups)
• 2 tsp. chopped fresh thyme
• Finely grated zest of 1 lemon
• 3/4 cup Panko

Position a rack in the center of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil. Lightly coat a 2-quart baking dish with oil.

Heat 2 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp, sprinkle with 1/2 tsp. each salt and pepper, and cook, stirring, until the shrimp start to lose their raw color (but don’t cook through), about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Stir in the spinach and cook, tossing, until it starts to wilt, about 1 minute. Remove from the heat.

Add the pasta to the boiling water and cook according to the package instructions until al dente. Drain well and toss with the shrimp mixture, feta, 2 Tbs. oil, half the thyme, and lemon zest. Transfer to the prepared baking dish. In a small bowl, toss the breadcrumbs with the remaining Tbs. oil, the remaining tsp. thyme, and 1/4 tsp. salt. Sprinkle on top of the pasta.

Bake the pasta until the breadcrumbs brown and the pasta heats through, about 20 minutes (cover with foil if the top browns too quickly). Let cool for a couple of minutes and then serve.

Pimento Cheese Gougères

These don’t puff up quite like traditional gougères, but they have all the same qualities that recommend consuming them one after the next, in close succession. The pimento cheese gives the interiors a custardy quality, flecked with red from the pimentos and green from the pickles, and a decidedly Southern flavor. Use the extra pimento cheese for sandwiches or dipping.

• 1/2 cup whole milk
• 1/2 cup (1 stick) unsalted butter, cut into several pieces
• 1 cup unbleached all-purpose flour
• 1/2 tsp. kosher salt
• 4 large eggs, at room temperature
• 1/4 cup grated extra sharp Cheddar
• 1 cup Pimento Cheese
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. cayenne pepper

Heat the oven to 400°F. Line two baking sheets with parchment or lightly butter them.

Combine the milk, 1/2 cup water, and butter in a medium-size saucepan and bring to a boil over high heat, stirring until the butter is melted. Add the flour and salt all at once, reduce the heat to medium, and stir the mixture vigorously with a wooden spoon until it pulls away from the sides of the pan. Continue stirring for several minutes over low heat, then remove from the heat and cool for 1 minute. The dough should not brown and will be thick, smooth, and shiny.

Add the dough to the bowl of an electric stand mixer fitted with the paddle attachment. Mix on low speed for 3 to 4 minutes, or until it isn’t steaming any more but isn’t completely cool, before adding the eggs, one at a time, incorporating each egg before adding the next. Add the grated Cheddar and pimento cheese along with the black and cayenne peppers and mix to blend.

Use a spatula to transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe 1-1/2-inch mounds, approximately the volume of a heaping tablespoon, on the baking sheets 2 inches apart.

Bake until deep golden brown, about 17 minutes. Reduce the heat to 300°F, put a wooden spoon in the door so that it’s slightly ajar, and bake for another 10 minutes.

Cranberry-Pecan Croutons with Gruyère and Rosemary

Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great option.

• A crusty loaf of cranberry-­pecan bread
• 3 Tbs. unsalted butter
• 3 oz. coarsely grated Gruyère (3/4 cup)
• 2 tsp. finely chopped fresh rosemary
• Flaky sea salt

Position a rack 6 inches from the broiler element and heat the broiler on high. Cut twenty-four 1-inch cubes from the loaf of bread.

Melt 2 Tbs. of the butter in a 10-inch ovenproof skillet over medium heat. Add the bread cubes, arranging them 1/2 inch or more apart, and cook until the bottoms are golden, about 1 minute. Turn the cubes over and add the remaining 1 Tbs. butter.

Remove the skillet from the heat and top the croutons with the Gruyère and rosemary. Broil until the cheese melts, about 30 seconds. Sprinkle with sea salt. Using a metal spatula, loosen the croutons from the bottom of the pan and separate each so they’re easier to pick up. Serve in the skillet with a kitchen towel wrapped around the handle, offering toothpicks or small forks for spearing the croutons.

Gorgonzola and Fontina Nachos with Fennel and Mint

This sophisticated take on nachos may sound unusual, but the salty-tangy Gorgonzola and creamy fontina meld beautifully, fennel seeds add a subtle anise note, and fresh mint brightens the mix. It’s an irresistible combination.

• 8 oz. tortilla chips (preferably unsalted or lightly salted)
• 10 oz. coarsely grated fontina (2-1/2 cups)
• 5 oz. crumbled Gorgonzola (1 cup)
• 2 tsp. fennel seeds
• 2 Tbs. chopped fresh mint

Position a rack 6 inches from the broiler element and heat the broiler on high. Scatter the tortilla chips onto a large rimmed baking sheet. Evenly sprinkle the chips with the fontina and Gorgonzola. Crush the fennel seeds in a mortar and pestle and sprinkle over the cheese. Broil until the cheese is melted, 1 to 3 minutes. Sprinkle with the mint and serve hot from the baking sheet.

Classic Buttermilk Cornbread

This recipe take style cues from both Southern cornbread (baking in a hot, greased skillet), and Northern-style recipes (added flour and sugar). Since traditional cornbread can be dry, making a cornmeal mush and adding a little sour cream to the buttermilk go a long way toward a moist, tender crumb.Leftover cornbread makes a flavorful and versatile base for stuffing. Use our Recipe Maker to create your own stuffing, flavored with anything from mushrooms and pine nuts to dried cranberries and sausage.
For more holiday-worthy sides visit The Guide to Thanksgiving Dinner.

• 9 oz. (1-3/4 cups) medium-grind stone-ground yellow cornmeal, such as Bob’s Red Mill
• 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
• 2 Tbs. granulated sugar
• 2 tsp. baking powder
• 3/4 tsp. table salt
• 1/2 tsp. baking soda
• 1 cup buttermilk
• 1/4 cup sour cream
• 2 large eggs, lightly beaten
• 1-1/2 oz. (3 Tbs.) unsalted butter, cut into a few pieces

Position a rack in the center of the oven and put a 9- to 10-inch cast-iron skillet or a 9-inch heavy-duty square or round metal baking pan (not nonstick) on the rack. Heat the oven to 425°F.


In a small saucepan, bring 1/2 cup water to a boil over high heat. In a large bowl, combine 1/2 cup of the cornmeal and the boiling water. Stir to blend—the mixture should become a thick mush.


In a medium bowl, whisk the remaining 1-1/4 cups cornmeal with the flour, sugar, baking powder, salt, and baking soda to blend.


Add the buttermilk, sour cream, and eggs to the cornmeal mush and whisk to blend.


When the oven and pan are fully heated (after about 20 minutes), add the dry ingredients to the wet ingredients and mix with a wooden spoon until just blended. Do not overmix.


Remove the hot pan from the oven and add the butter pieces, tilting the pan to swirl the butter around until it’s melted and the pan is well coated. (The butter may brown; that’s fine.) Immediately pour the melted butter over the mixed batter and stir to combine—a half-dozen strokes with a wooden spoon should be plenty. Scrape into the hot pan.


Bake until the cornbread pulls away from the sides of the pan and is golden on top, 18 to 20 minutes. Immediately turn the bread out onto a rack. Cool for 5 minutes. Serve hot.

Roasted Cauliflower and Goat Cheese Frittata

Roasting the cauliflower under the broiler gives it toasty, golden edges in just minutes, while the goat cheese, dill, and quickly pickled red onion add tons of flavor to this hearty frittata.

• 1 small red onion, halved and thinly sliced lengthwise
• 2 Tbs. distilled white vinegar
• Kosher salt
• 2 cups 1-inch cauliflower florets (about 1/2 small head)
• 2 Tbs. plus 2 tsp. extra-virgin olive oil
• Freshly ground black pepper
• 8 large eggs
• 2 Tbs. chopped fresh dill
• 1/2 tsp. whole-grain mustard
• 2 Tbs. unsalted butter
• 6 oz. fresh goat cheese, crumbled (1-1/2 cups)

Position a rack about 6 inches from the broiler and heat the broiler on high.

Combine the onion, vinegar, and 1/2 tsp. salt in a small bowl; let sit for 10 minutes and then drain and pat the onion dry. Set aside.

Meanwhile, on a large rimmed baking sheet, toss the cauliflower with 2 tsp. of the oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Broil, tossing once or twice, until the edges are golden, 3 to 6 minutes.

Reposition the rack in the center of the oven and set the oven to 400°F.

Whisk the eggs, dill, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper in a medium bowl.

Heat the remaining 2 Tbs. oil and the butter in a 12-inch ovenproof skillet over medium-high heat until the butter melts. Add the onion and cook, stirring occasionally, until some of the pieces are dark golden brown, about 3minutes. Remove the skillet from the heat, stir in the roasted cauliflower, and then slowly pour in the egg mixture, redistributing the vegetables evenly. Sprinkle the goat cheese on top and bake until the eggs are set in the center, about 10 minutes. Let rest for 5 minutes and then use a silicone spatula to slide the frittata onto a serving plate or cutting board. Slice into wedges and serve.

Classic Creamed Spinach

With a subtle infusion of garlic and a bit of Parmigiano-Reggiano, this creamy side dish holds its own against the steakhouse competition.

• 2 lb. fresh spinach (mature crinkly leaves, not flat baby leaves), stems removed
• Kosher salt
• 1/2 cup whole milk
• 1/2 cup heavy cream
• 3 large cloves garlic, smashed and peeled
• Freshly ground black pepper
• Freshly grated nutmeg
• 1/2 oz. (1 Tbs.) unsalted butter
• 1 Tbs. plus 1 tsp. all-purpose flour
• 1/3 cup freshly grated Parmigiano-Reggiano

Wash the spinach thoroughly using 2 or 3 changes of water, but don’t dry the leaves. Set a 6- to 8-quart Dutch oven over medium-high heat and add half of the wet spinach to it. Season with 1/4 tsp. salt, cover, and steam, tossing frequently, until wilted, 3 to 4 minutes. Transfer to a colander in the sink and repeat with the remaining spinach.


Allow the spinach to cool in the colander for several minutes. Using a clean, folded dishtowel, press down on the spinach to remove as much water as possible. Let the spinach rest for a few more minutes and then press again to remove more water. Transfer the spinach to a cutting board, blot again with the towel, and chop very coarsely.


Put the milk, cream, and smashed garlic in a 1-quart saucepan. Bring to a boil over medium heat; then immediately remove from the heat and let sit for 10 minutes.


With a fork, remove most of the smashed garlic from the cream mixture, pressing the garlic against the side of the pan to squeeze out the cream. (It’s fine if small pieces of garlic remain.) Transfer the cream mixture to a liquid measuring cup and add 1/2 tsp. salt, a few grinds of pepper, and a big pinch of nutmeg.


Wipe out the saucepan. Melt the butter in the pan over medium-low heat. Add the flour and cook, whisking constantly, until pale and smooth, about 1 minute.


Whisk in the cream mixture in a slow, steady stream. Raise the heat to medium and simmer the sauce, whisking constantly, until it thickens and reduces slightly, about 2 minutes. Remove from the heat.


Return the chopped cooked spinach to the Dutch oven and set over medium heat. Add the sauce and stir to combine. Add the Parmigiano and mix well. Continue to stir constantly until the spinach is hot, 1 to 2 minutes. Season with more salt and pepper and serve immediately.

Baked Eggs with Chives and Cream

These eggs are surprisingly easy: Just four ingredients, and they’re ready in about 10 minutes.

• 2 tsp. unsalted butter, softened
• 4 large eggs
• Kosher salt and freshly ground black pepper
• 1-1/2 tsp. chopped fresh chives
• 2 Tbs. heavy cream

Position a rack in the center of the oven and heat the oven to 425°F. Butter 2 oven-safe 6-inch gratin dishes with 1 tsp. butter each.


Crack 2 eggs into each gratin dish. Season with a pinch of salt and pepper, and sprinkle with the chives. Drizzle 1 Tbs. cream in each dish, starting over the yolks and working around the dish. Bake until the eggs are bubbly and browned on the edges but not quite set in the middle, 5 minutes. (For firmer eggs, bake an additional 1 minute .)


Heat the broiler on high. Broil the eggs, still on the center rack of the oven, until the center is just set, about 2 minutes. Remove from the oven immediately—the eggs will continue to set.

Breakfast Casserole

Lightly sweet, egg-rich challah makes this creamy egg casserole even more full-flavored. Baking it in a hot-water bath allows it to cook gently and retain its moistness. The recipe, adapted from our TV show Moveable Feast with Fine Cooking, has been simplified for the home cook.

• 1 Tbs. unsalted butter, plus more for the baking dish
• 1 lb. sweet Italian sausage, casings removed
• 1 lb. asparagus, tough ends removed; sliced into 1/4-inch pieces
• 4 cups packed baby spinach, long stems removed (about 3 oz.)
• 1/2 cup finely chopped whole scallions (about 5)
• 4stalks green garlic (root ends trimmed and any tough green parts
  discarded), cut into 1/4-inch pieces, or 2 cloves garlic, minced, and 3
  more whole scallions, chopped
• Kosher salt
• 1/2 lb. brioche or challah bread, cut into 3/4-inch cubes (from five to six 3/4-inch slices)
• 8 large eggs, preferably organic
• 1-1/2 cups heavy cream
• 1 Tbs. fresh marjoram, chopped
• Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 350°F.

Butter a 2-1/2- to 3-quart shallow baking dish (about 2 inches deep; preferably with handles) and set aside.

Have a kettle of hot water ready, and a larger baking pan in which the baking dish fits comfortably with enough room to remove the dish easily with silicone oven mitts.

In a 12-inch skillet over medium-high heat, add the sausage and cook, stirring and breaking up the meat into small pieces, until cooked through, 6 to 7 minutes. Remove to a large bowl and set aside.

In the same skillet over medium heat, melt 1 Tbs. butter. Add all the vegetables and 1/4 tsp. salt. Cook, stirring occasionally, until the vegetables are tender and bright green, about 5 minutes. Add the vegetable mixture and the cubed bread to the bowl with the sausage and mix well.

In a medium bowl, whisk together the eggs, cream, marjoram, 1/2 tsp. salt, and 1/4 tsp. pepper.

Add the egg mixture to the bowl with the sausage-vegetable mixture and stir with a wooden spoon until all the ingredients are combined. Set the buttered baking dish inside the larger baking pan and pour the contents of the bowl into the baking dish. Cover the baking dish with a piece of foil cut slightly larger than the size of the dish.

Place the baking pan in the oven, then pour enough hot water from the kettle to come halfway up the sides of the baking dish to create a water bath.

Bake for 1 hour. If the mixture is still loose, remove the foil from the baking dish and bake for an additional 15 minutes or until the center is firm.

Remove the pan from the oven and carefully remove the dish from the water bath using silicone oven mitts.

Let the casserole cool for 15 minutes before serving.

Asparagus and Mascarpone Gratin with Parmesan Breadcrumbs

This simple yet decadent dish is easy enough to make on a weeknight but special enough (and easily doubled) for a weekend dinner party. Look for mascarpone, an Italian-style cream cheese, in the cheese section of most supermarkets.

• 1 lb. asparagus, trimmed of tough woody stems and cut into 1-inch pieces
• 1/2  small yellow onion, finely diced
• 1-1/2 Tbs. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 3/4 cup fresh breadcrumbs
• 1/3 cup freshly grated Parmigiano-Reggiano
• 5 oz. mascarpone
• 1/2 tsp. freshly grated nutmeg

Position a rack 6 inches from the broiler element and heat the broiler on high.  In a 2-quart gratin dish, toss the asparagus with the onion, 1/2 Tbs. of the olive oil, 1/2 tsp. salt, and 1/8 tsp. pepper. Broil until crisp-tender, about 6 minutes.

Meanwhile, toss the breadcrumbs with the Parmigiano-Reggiano, remaining 1 Tbs. olive oil, and 1/8 tsp. pepper.

Dollop the mascarpone in little spoonfuls over the asparagus, sprinkle with the nutmeg, and top with the breadcrumb mixture. Broil until bubbly and golden-brown, about 2 minutes more. Serve.
 

Cheese Blintzes with Macerated Strawberries

The light, eggy blintz is as much a part of traditional Jewish cooking as the crêpe is to the French. For this rendition, fresh strawberries steeped in orange juice are served over the cheese-filled crêpes, but you could also top with blueberries or caramelized apple slices.

For the crêpes

• 2 cups unbleached all-purpose flour
• 4 large eggs, beaten
• 2-1/2 cups whole milk
• 2 Tbs. melted butter
• 1/4 tsp. salt

For the macerated strawberries

• 1 lb. fresh strawberries, hulled and sliced
• 1 tsp. fresh orange juice
• 1 Tbs. sugar

For the farmer cheese filling

• 1 large egg
• 1 lb. farmer cheese
• 1/4 cup granulated sugar
• 2 Tbs. unbleached all-purpose flour
• 1/8 tsp. finely grated lemon zest

For cooking and assembly

• 2 Tbs. butter, more for the pan

Make the batter

Put the flour, eggs, milk, butter, and salt in a blender and blend on high speed until smooth, pausing once or twice to scrape down the sides of the blender with a rubber spatula, about 2 minutes. Transfer to a medium bowl, cover, and refrigerate for at least 2 hours and up to 24 hours.

Macerate the strawberries

In a large bowl, combine the strawberries, orange juice, and sugar, and stir gently to mix. Cover and refrigerate for 2 to 24 hours.

Make the cheese filling

In a large bowl, lightly beat the egg with a whisk. Add the cheese and whisk to combine. Add the sugar, flour, and lemon zest and whisk to combine.

Cook the crêpes

Heat a crêpe pan with an 8-inch base or a 10-inch nonstick frying pan with an 8-inch base over medium-high heat until it’s hot enough for a drop of water to sizzle. Using a folded paper towel, grease the pan with about 1 tsp. butter. The butter should sizzle upon contact but not instantly turn brown. If it does, reduce the heat as necessary.

Using a ladle or measuring cup, pour 1/4 cup of the batter into the center of the pan while simultaneously lifting the pan from the heat and tilting and turning it in all directions so the batter spreads evenly across the bottom in a thin circle. If the crêpe has any holes in it, quickly add a few drops of batter to fill them in.

Cook until the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned (lift up an edge with a small silicone spatula or butter knife), about 1 minute. Use the spatula and your fingers to flip the crêpe over. Cook until the second side is browned, about 15 seconds more.

Slide the crêpe from the pan onto a large plate or cooling rack. Repeat
with the remaining batter, adjusting the heat and spreading more butter
in the pan every two or three crêpes, or whenever the pan begins to looka bit dry. You can stack the crêpes on the plate as they’re done; they
won’t stick. The crêpes will soften as they cool. (Your first crêpes maynot turn out perfectly but will still be delicious!)

Assemble the crêpes

Choose the 12 best-looking crêpes (save any remaining for another use). Spoon a heaping Tbs. of the filling into the center of each crêpe. Fold one long edge in over the filling, followed by the two short edges, and finally, the second long edge (like a burrito). Arrange the blintzes seam side down on a large plate or baking sheet. (The blintzes can be prepared several hours ahead up to this point. Keep refrigerated, covered with plastic wrap, until ready to heat and serve.)

Melt 2 Tbs. of the butter in a 12-inch nonstick frying pan over medium-low heat. Arrange half of the blintzes in the pan seam side up in a single layer and cook until light brown on the bottom, 2 minutes. Flip and continue to cook until light brown on the second side, 1 to 2 minutes more. Transfer to a paper-towel-lined tray. Repeat with the remaining 2 Tbs. butter and blintzes. To serve, arrange two blintzes on each of six plates and top with the strawberries.

Burrata with Heirloom Tomatoes

This variation on a Caprese salad is a Di Bruno Bros. classic. Serve it with grilled bread, olives, and Prosecco for a light appetizer or a summery lunch. It’s easily doubled or halved.

• 1 lb. heirloom tomatoes cut into bite-size pieces (or about 2 cups halved cherry tomatoes)
• 8 basil leaves, sliced into ribbons
• 3/4 cup balsamic vinegar
• 3 Tbs. extra-virgin olive oil
• 2 garlic cloves, minced
• Sea salt and freshly ground pepper
• 2 burrata, about 12 oz. each
• 1 loaf rustic Italian bread, cut in thick slices and grilled or toasted

Toss the tomatoes with the basil and balsamic. While they sit, make a quick garlic oil—just heat the olive oil in a frying pan over medium-high heat for about a minute, then add the minced garlic. You don’t want it to brown, so as soon as the garlic begins to sizzle, remove the pan from the burner.

Pour the hot garlic oil over the tomatoes and season with salt and pepper. Arrange the tomato mixture on four plates, and slice the burrata vertically in half. There’s cream inside, so make sure you do this on a cutting board or plate. Arrange the halved burrata on top of the tomatoes. Serve with thick slices of grilled or toasted bread.