Articles

Roast Filet of Beef with Peppercorn Crust Here is the most reliable the little black dress, if you will of special-occasion dishes. And this filet becomes even more interesting when served, as we suggest you do below, with Mustard Applesauce spooned alongside the...

Spicy Marinated Roasted Turkey Breast Toasting seeds brings out their flavor, and you will be able to identify the cumin and coriander in the Indian marinade we use here. The longer you marinate the turkey, the better: We suggest 24 hours. You will need several...

Roasted Garlic Fresh garlic is pungent and sharp. Roasted garlic is just the opposite sweet and mellow in flavor, silky in texture. Because it has a more subtle flavor, it becomes a lot more cooperative as an ingredient. We think it is a must in some of our sauces and...

Mangia's Vinaigrette When making vinaigrette, always use quality olive oil and vinegar. Vary the vinegar here, if you like. Red wine vinegar has more intensity than white wine vinegar and is good matched with more assertive herbs, such as oregano. Sherry vinegar,...

Herb Mayonnaise You can use any combination of fresh herbs you wish here. The points to remember are (1) only the leaves should be used; (2) they should be well minced; (3) avoid using large quantities of the strong-flavored herbs, such as rosemary, sage, or thyme....

Tapenade You can use tapenade in sandwiches, as a dip, or to dress grilled fish, spread on toast as an appetizer, or swirl into vegetable soup. The powerful flavors of Provence olives and garlic-plus oil- packed anchovies, give it its singular Mediterranean esprit. 2...