Braised Short Ribs
The perfect candidate for entertaining, this gets better if made a day before serving and it freezes beautifully so can be made even farther ahead.
Whole Baked Branzino
You can make this elegant entree in just two easy steps; marinate it for 30 minutes and bake it for 20 to 25.
Arugula Salad with Gouda, Savory Praline, and Mustard Dressing
This is a guests are coming for dinner salad, fancier and a little more work, but the extra effort really pays off.
Fresh Ginger Gingerbread
Jean Anderson gave me this recipe for gingerbread made with fresh ginger. It is simple to make, very tasty, and easy to transport and serve.
Roasted Butternut Squash Lasagne
Roasting the squash caramelizes it and concentrates its flavor in this delicious alternative to the classic red sauce lasagne.
Maialino-style Pork Ragu with Broken Lasagna
Maialino Restaurant in New York City serves this hearty pork ragu as a sauce for dried lasagna pasta that has been broken into pieces.
Duck Breasts with Apricot Szechuan Peppercorn Sauce
With a total preparation time of 25 minutes, this easy entree is perfect for holiday entertaining.
Creamed Spinach with Crispy Shallots
Creamed spinach was one of those special-occasion side dishes my mom served when I was a kid.
Chocolate Bread Pudding
I have never met a bread pudding I didn’t like and for this one I used a milk based ganache to deliver an even more intense chocolate flavor.
Jean Anderson's Oven Fried Chicken
Ideal for entertaining, this easy chicken recipe goes into the oven and minds itself while you do other things.
Roasted Salmon with Hot Mustard Cracker Topping
A topping of sour cream or yogurt and English mustard with a sprinkle of wasabi rice crackers adds heat to the flavorful salmon.
Three Mushroom Tart
These days you see all sorts of once exotic mushrooms in the supermarket—portobello, shiitake, chanterelle, etc.—and they don’t cost nearly as much as they used to.