When we first found this recipe, it was billed as a “stuffing”.  It’s much better as a side dressing and goes well with turkey, duck, capon and especially with a Christmas goose. Note:  You can make this ahead of time. ...

  Berkshire pork is the best-tasting pork I have ever had… it is the Kobe beef of pork. It’s pricey, but bite for bite it’s worth it. The cinnamon-spiced apples are a great accompaniment....

  Fondant potatoes, or pommes fondant, is a method of preparing potatoes that traditionally involves cutting them into cylinders, browning the ends, and then slowly roasting them in butter and stock. They are delicious and certainly a wow factor for...

  I found this recipe in Gourmet years ago and have been making it ever since. In France many swear by cooking these carrots in the pure water of Vichy and say it brings out the best of the vegetable’s...