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Gourmet Recipes

Couscous with Prawns, Summer Vegetables and Wine
Couscous with Prawns, Summer Vegetables and Wine
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By: Sally James

Israeli couscous is a larger grained “pasta” than regular couscous. It has delightful silky texture and meld with all kind of flavors served either hot or cold. I love wine... Read more...
Simple Roasted Fennel
Simple Roasted Fennel
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By: Marge Perry & David Bonom

Roasting fennel heightens its natural sweet flavor and leaves just a subtle hint of the enticing licorice flavor for which it is known. Read more...
Guinness Fruit Cake
Guinness Fruit Cake
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By: Sally James

This isn’t the typical American fruit cake. Made from a mixture of dried fruit soaked usually in sherry, I’ve used orange juice in this one so the sherry doesn’t overpower... Read more...
Rye Crepes with Buttery Apple Compote
Rye Crepes with Buttery Apple Compote
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By: Marisa McClellan

This particular crepe batter is one of my favorites, as the rye flour keeps it tender, and the minimal amount of sugar means you can use it to wrap both... Read more...
Gingerbread Crepes Topped with Ginger Cranberry Compote
Gingerbread Crepes Topped with Ginger Cranberry Compote
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By Brandy O'Neill

These gingerbread crepes are the perfect holiday dessert. Full of ginger flavor and topped with a creamy vanilla bean mascarpone filling and a ginger cranberry compote. Read more...
Wine and Tomato Braised Brisket with Spicy Red Onion Jam
Wine and Tomato Braised Brisket with Spicy Red Onion Jam
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By Marge Perry & David Bonom

The brisket can be made well in advance and frozen -- or make it the day you serve it to perfume the house with a heady savory aroma. Read more...
Blue Potato-Two Potato Latkes
Blue Potato-Two Potato Latkes
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By Marge Perry & David Bonom

The addition of purple potatoes give these classic latkes a beautiful burst of color. Read more...
Apple Cider Glazed Roasted Goose with Brandy Roasted Apples
Apple Cider Glazed Roasted Goose with Brandy Roasted Apples
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By: Irvin Lin

Nothing impresses a Christmas dinner crowd like a beautifully glazed roasted goose. Though it may seem daunting to make, roasting a goose is actually easier than roasting a turkey because... Read more...
Rosemary, Gruyère and Garlic Potato Galette
Rosemary, Gruyère and Garlic Potato Galette
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BY Irvin Lin

Making a potato galette is an easy way to impress. With a quick cook on the stovetop to jump start the cooking and a longer bake time in the oven,... Read more...
rosemary biscuits on an Anolon baking sheet
Rosemary Flaky Biscuits
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By: Irvin Lin

The idea of making flaky biscuits may sound daunting but it really just requires you to fold the biscuit dough a few times to make the flaky layers of dough... Read more...
Rabbit and Root Vegetable Stew
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By: Irvin Lin

Rabbit is a great, impressive type of meat to serve for dinner and it’s very easy to make. Ask your butcher to cut the rabbit into pieces before making the stew. This hearty stew uses red wine and chicken stock along with the root vegetables to make for a comfort food that is sophisticated enough to serve at a dinner party. Read more...
Spinach, Pear, Dried Cranberry and Maple Glazed Walnut Salad with Warm Bacon Vinaigrette
Spinach, Pear, Dried Cranberry and Maple Glazed Walnut Salad with Warm Bacon Vinaigrette
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By Irvin Lin

With all the heavy winter dishes this season, sometimes you need a little bit of a break. This spinach salad is the perfect solution. The maple glazed walnuts and the... Read more...