total posts: 154
14th of July Salad from Alice B Toklas – peppery nasturtiums and cucumbers topped with a creamy fish salad. Delicious for summer!
White Gazpacho, a cold summer soup with almonds and cucumbers garnished with grapes and fabulously addictive lavender almonds for crunch.
Chicken a la Verdi from Escoffier –– lyre shaped breast of chicken with saffron risotto, made with D'Artagnan truffle butter and foie gras –– feels extravagant but isn't!
From the 1867 Dinner of the Century, an ice cream bombe. Lavender-berry and caramel-Benedictine ice creams with a berry sauce inspired by Escoffier's combinations.
Chicken au gratin with hearts of palm, off the menu of Mad Men hangout, Toots Shor restaurant. Rich, creamy and so good with hearts of palm.
Sole Colbert, with lemony butter inside crisp-crusted fish, an unexpected ingredient makes it perfect and you'll love sauteed cucumbers!
Neapolitan Ice Cream, the original 19th Century version with strawberry, vanilla and pistachio topped with glorious raspberry-rose sorbet –– the best sorbet ever and perfect for Mother's Day!
Chicken Bordelaise... a white wine bordelaise from a 150 year old recipe that couldn't be any better. Potato cake and artichoke hearts seal the deal.
Perfect roast chicken with 2000 year old herbed sauces that taste as new as today made with a magical ingredient, garum!
Don't waste the lobster shells after a lobster dinner, make lobster bisque! It's easy and a spectacular old-world treat.
Poutine with Foie Gras is an inspired way to give French fries the star treatment, Canadian style. Insanely rich and not for the faint of heart!
Purée Mongole, a classic fresh pea, bean and curried tomato soup –– quick and delicious. J.Edgar Hoover's favorite soup!!
Bread made from Einkorn wheat from Jovial Foods. This is the wheat eaten 15,000 years ago that can often be eaten by the gluten-intolerant.
The Dicken's Burger, made with ground goose (or duck or turkey) with a molton foie mousse center and Stilton cheese on a brioche bun. A very decadent treat.
Beet Gnocchi, creamy pink pillows of delight with a secret ingredient that will make you a beet lover!
Pheasant Souvaroff, Pheasant in a madeira sauce with foie gras and truffles. It's on Craig Claiborne's "Fork List" dream menu from 1968!
This was served at the last lunch on the Titanic in 1912 –– Apple Meringue. Baked apple and custard with an ethereal meringue. It's old fashioned and romantic.
You won't believe what this is! Poularde a la Néva –– cold chicken on aspic cubes with a cream sauce above and mousse beneath. Beautiful, light, delicious and a real French classic.
Richly flavored meatballs made of ground goose (or duck or turkey for that matter) with an addictive fig glaze. Perfect for a party!
Crêpes Suzette, butter and orange laden favorite of Edward VII, inspired by Downton Abbey.
Gorgonzola bacon puff with Rare Wine Company Madeira –– a favorite at Oxford Dinners that will be yours too.
Lobster Newberg, luxurious and remarkably simple to make. One of the best things you'll ever taste... you'll feel like Rockefeller when you eat it!
Nick and Nora's Thin Man style martini... party like it's 1934 (with a hangover hash recipe to help 1/1/12).
Chestnut Armagnac Ice Cream in profiteroles with blackberry sauce... a great do-ahead dessert for the holidays with fabulous flavors.
The original merguez predates the New World and its chilies and is full of warm spices instead. It is a killer dish with a pomegranate sauce and a secret ingredient!
Roast Goose for a Dickens of a Christmas, a great technique with a few great tricks to make a perfect goose, crisp and flavorful.
Duck Breast Wellington with an Armagnac sauce,
a great take on a classic!
Duck Ragout open ravioli with a Boursin cream sauce and spinach made for a movie to last for 12 hours... and the real recipe for you!!
Lamb Rutibaya, an ancient Persian dish with dates, pistachios, mastic and rose on a bed of farro and pistachio. It is a dish meant for a regal feast that will leave you licking your fingers for sure!
Cassoulet with cod, mussels and seafood sausage in a saffron scented sauce... an elegant take on cassoulet.
Deviled Ham with hazelnut biscuits and warm spiced pomegranate cider... perfect for a tailgate party!!
Lady Curzon soup, a creamy curried wonder from the Gilded Age. Simple to make and simply delicious.
From Apicius, a 2000 year old molded salad with chicken, cucumber, onion and pine nuts and a delicious celery seed dressing. As delicious as it is beautiful!
Ravioli filled with a molten gruyere fondue, beet sauce and a poppyseed vinaigrette... a genius idea from 3 star Le Calandre in Italy.