The profiteroles at Cafe Alsace have developed quite a reputation since Benedicte Cooper first put them on the menu 18 years ago. “We have regular customers who order them on their anniversaries instead of Champagne,” says Cooper.
At 92 years old, my grandmother Mamie Simone is still a force in the kitchen, particularly when it comes to her tangy Grand Marnier glaze cake. Ultra moist and perfect for winter, this cake is surprisingly easy to make—and even easier to consume in one sitting if you aren’t careful.
One of the easiest and healthiest fish techniques is cooking en papillote, in which fillets are wrapped in parchment to steam in a hot oven. Stuff the parchment packets with sliced vegetables or rice for a complete meal.
This is my idea of a perfect cool-weather weeknight meal: hearty, healthy, and comes together in an hour with little clean-up. To go with it, I roasted a pound of Brussels sprouts—trimmed, halved, and tossed in olive oil, salt and pepper—in a separate pan alongside it for about 20 minutes. Watch carefully and shake the pan now and then; I like some dark, crispy leaves but don’t let them get too black. Depending on how big your pork chops are and how hungry you are, this will serve two to four.
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Sponsored Budweiser Black Crown
Brewed with toasted caramel malt and finished with beechwood, Budweiser Black Crown is an ideal pairing for the Hail Mary Pub’s Potato Heads.