Google / Social Description

Serve these salmon cakes as an appetizer at your next gathering or with a green salad for a light lunch!

Introduction

We created these salmon cakes for a recipe pairing for Sandhill wines, and they were a massive hit! Every time we make these, they are the first thing to be devoured, zero exceptions. You will want to make extra, trust us. The smoked salmon adds the most amazing flavour, and the dill tartar sauce is off-the-charts good. You can make smaller cakes using a smaller scoop and serve them as an appetizer, or make them as described and serve with a green salad (try our Great Green Salad on page 135) for a light lunch. Honestly, just try them and you’ll see what we’re talking about!

Google / Social Description

Cut into bites for a perfect appetizer or served as a slice for a starter course, this bacon onion tart is sure to please a crowd.

Introduction

Cut into bites for a perfect appetizer or served as a slice for a starter course, this tart pleases everyone and might become a family favorite. Just a few ingredients baked on crisp pastry will have your guests wondering if there aren’t a bunch of secret ingredients at work here. The balsamic glazed onions have a rich, meaty aroma and the bacon, well, I mean, it’s bacon!

Google / Social Description

This is not your standard bread pudding recipe. The almonds, citrus, and white wine makes it much more sophisticated.

Introduction

Pain perdu, literally ‘lost bread,’ usually refers to French toast, bread pudding, or any dish where stale bread is used to soak up liquid and cooked, thus giving it new life (the bread is no longer lost!).

In this recipe, the combination of almonds, citrus, and white wine really elevates it and makes it more sophisticated than your standard bread pudding. Don’t worry—the alcohol evaporates during baking, which makes this a suitable dish for adults and children alike.
 

Google / Social Description

The crunchiest in the lettuce kingdom, iceberg’s neutral flavor supports the cheese and olives that make this salad what it is.

Introduction

Iceberg lettuce, historically speaking, has a reputation for being boring, basic, and just generally uncool. But like Birkenstocks and Tevas, what was once so uncool is now the coolest. And just like Birkenstocks, I now own at least one pair of iceberg lettuce. What I’m trying to say is that I’m proud to declare that I don’t just tolerate iceberg, I love iceberg. I want it. I crave it. I shop specifically for it.

Presumably named either for the watery flavor, extremely crunchy texture, or both, iceberg’s name and lackluster visual appearance don’t do much to sell itself, and it’s sure not known for its nutritional value, but that’s not why we are here. Undeniably the crunchiest in the lettuce kingdom, iceberg’s neutral flavor supports being blanketed with too much cheese and scattered with salty, assertively flavored olives. If you play your cards right (and we are playing our cards very right), iceberg can be the most over-the-top, indulgent—dare I say coolest—vegetable out there (and, no,
that is not an iceberg pun, but it could be!).

Google / Social Description

This rib roast recipe from Nothing Fancy by Alison Roman is perfect for your next dinner party.

Introduction

Here is a great dinner party trick: Invite some people over for dinner. Don’t stress out about all the things you’re going to make; instead, focus all your emotional and financial efforts on one, glorious thing. Say it’s a very large piece of slightly fancy red meat. Season it aggressively, love it passionately, and cook it perfectly at a low and gentle temperature. Do all of this before anyone gets there. Perhaps throw a few russet potatoes into a very hot oven to bake while you wait for everyone to arrive, because they’ll only set you back about $4 and baked potatoes are amazing (see page 146). Throw together a very quick salad of maybe just some spicy leaves and a handful of herbs, but don’t dress it with lemon just yet. Watch everyone file in and fill your home with the wine they brought. Pour yourself a glass! You deserve it.

When you’re ready, take the baked potatoes out of the oven, ask someone to prepare some fixings for said potatoes (like opening a tub of sour cream). Finish your perfectly cooked meat by browning it in a skillet (or that very hot oven). Don’t even bother to let it rest, because it doesn’t need to (thank you, “Reverse Sear!” For more on that, see sidebar, page 221). Carve your insanely impressive piece of meat (be sure everyone sees you doing this), and then, last, dress your salad. Eat all these things together and feel happy that you did something nice for people you love by preparing them a fancy cut of meat in your own home, where the only price of admission was a bottle of wine. And the dishes—they have to do the dishes.

Google / Social Description

This warm gingerbread cake with calvados caramel sauce and vanilla ice cream is the perfect comfort dessert.

Introduction

If you’re ever driving the cider route in Normandy, there’s a charming little restaurant in Cambremer called Au P’tit Normand that is a nice place to stop for lunch. Their warm pain d’épices (gingerbread) in calvados caramel sauce is the perfect comfort dessert. When I asked the owner about it, she replied, ‘Oh, I just threw it together. It’s just a standard pain d’épices—nothing special.’ Well, for me, it was pretty special, and this is my homage to it.

Google / Social Description

Make these delectable jelly doughnuts for Hanukkah or any time of year when you're hosting a hungry crowd.

Introduction

Jelly doughnuts are popular any time of the year, but these delectable fried sweets are also a traditional dessert served at Hanukkah, when they’re known by their Hebrew name, sufganiyot. Like all doughnuts, they’re best served immediately after frying, so be sure to have a hungry crowd around when you make these.

Google / Social Description

This beef brisket recipe with maple syrup and soy is a new classic in the making.

Introduction

When feeding a crowd, especially around the holidays, this is my go-to main course. I’ve swapped out my usual “secret ingredient,” Coca-Cola, for maple syrup, and the salt for soy, making for a Judeo-Canadian-Chinese take and a new classic in the making. Roast some veggies in a separate pan while you’re at it.

Google / Social Description

These festive snow-tipped gingerbread Christmas trees will bring color and spiced warmth to your batch of holiday cookies.

Introduction

These festive snow-tipped Christmas trees will bring color and spiced warmth to your batch of holiday cookies. We chose a fragrant gingerbread base, so the trunk would be true to form, but a vanilla sugar dough works just as beautifully. Feel free to play around with sizes if you have different tree cookie cutters—just remember to put like-sized trees on the same sheet, as the smaller ones will need less time in the oven.