9 Menus for Cold-Weather Entertaining

Posted by Allison Beck, Special Contributor
9 Menus for Cold-Weather Entertaining
There is no better way to beat the winter blues than to invite your friends over for a hearty, delicious meal and good conversation. To lift your spirits, we've put together a list of our... read more

5 Risottos Fit for Entertaining

Posted by Allison Beck, Special Contributor
Red Beet Risotto
Having friends over for dinner?  Have them join you in the kitchen (and take turns stirring) as you make a big pot of risotto. Don’t be intimidated by this one-pot dinner. If it’... read more

Very Tangy Lemon Bars 2.0 Recipe

Posted by Alice Medrich, Special Contributor
Very Tangy Lemon Bars
An esteemed New England cooking magazine once pronounced my lemon bars too sour, though my cooking students and guests continue to declare them the best ever. Perhaps it’s a New England..... read more

Lucy’s Chocolate Minis Recipe

Posted by Alice Medrich, Special Contributor
Lucy's Chocolate Minis
Richer than a cupcake but lighter than a brownie, these two-bite chocolate cakes are perfect just as they are, but you can also doll them up with frosting. Don’t substitute standard-size..... read more

Minty White Chocolate Ganache Filling or Frosting Recipe

Posted by Alice Medrich, Special Contributor
Mint
Begin the ganache a day ahead to allow time for the fresh mint leaves to infuse their flavor into the cream. Need a shortcut? Skip the fresh mint infusion and make plain ganache frosting. Flavor it..... read more

Blood Orange Sorbet Recipe

Posted by Laurent Quenioux, Special Contributor
Blood Orange Sorbet
This light yet refreshing dessert from Chef Laurent Quenioux of Vertical Wine Bar in Pasadena, Calif. is wonderful to serve after a rich meal to cleanse the palate. Serve a couple of crisp..... read more

A Cassoulet Supper

Posted by Allison Beck, Special Contributor
French Bistro
If you can’t make it to Paris this year, bring the "City of Light" into your own home with this warm and comforting French bistro meal from Laurent Quenioux, the Executive Chef at... read more

Cassoulet De Toulouse Recipe

Posted by Laurent Quenioux, Special Contributor
Vertical Wine Bar's Cassoulet
Tarbais, or French coco, beans are traditionally used in France for cassoulet, a warming winter dish with sausages and meat. A type of pole bean, Tarbais beans come from a small village in the..... read more