I’ve been searching for a gravy recipe I can do ahead of time, since by the time I have the turkey and sides ready to go on the holiday table, I’m usually too frazzled to successfully turn the pan drippings into gravy.
This one uses bacon drippings and tamari as a savory flavor base, and can be made the day before a holiday feast.
Apple desserts aren’t always my favorite (I’ll choose chocolate every time), but this apple crumb cake is sooooo good. It has quite a few components (shortbread base, thinly sliced apples, custardy sauce, and crumb topping) and is a labor of love, but it’s a special dessert that’s worth the work.
Serve with a German Riesling.
Vacationing with my cousin Laure usually means you’re in for some amazing food. Last week we stayed with her and her husband, Tim, in a cabin in Grand Teton National Park. Our first dinner at the cabin was this delicious and easy chowder, which smelled so good that a red fox peeked in the sliding glass door to see what was cooking.
Patience is one of Guy’s virtues, as is generosity. Throw in a sense of adventure in the kitchen, and you’ll find someone who makes great risotto. He made this risotto for Valentine’s Day and then again when we invited another couple over for dinner and ping pong. The combination of creamy rice, shrimp, peas, lemon zest, and pecorino cheese is hard to forget.