Celebrate the Seasons Issue 7

In Issue 7 (December 2015)

  • Turkey Wellington
    Looking to try something new this year, instead of the classic roasted bird? This take on beef Wellington, complete with prosciutto and a stuffing of cranberries, nuts, and herbs, is even more of a head-turner.
  • Wellington Sauce
    With a main dish so stunning, the sides dishes have to shine, too, starting with a rich, velvety port-wine sauce that complements it all.
  • Noisette Potatoes
    French for hazelnut, Noisette Potatoes are hazelnut-shaped potato balls browned in butter — kind of like golden-delicious tater tots.
  • Maple-Roasted Vegetables
    For the simplest yet tastiest side dish, maple syrup caramelizes into a glossy coating for a colorful mix of root vegetables.
  • Holiday Salad
  • Whole-Wheat Dinner Rolls with rosemary & olive oil
    These easy-to-make rolls, with a hint of rosemary, are sure to be a hit, and perfect for day-after sandwiches — if there are any left.
  • Cranberry-Orange Trifle
    Trifle is a classic that’s made a comeback, and for good reason. These individual desserts make a big show with a sweet ending.
  • Pork Ragu with fennel
    This utterly delicious, simple comfort food menu is a keeper. The only time you’ll be disappointed with it is when it’s all gone!
  • Rocket Pasta
    Keep things simple — cook the pasta in the slow cooker liquid — it propels this dish into the flavor stratosphere at the same time.
  • Muffuletta Finger Sandwiches
    Your company will be happy to sample these loaded-with-flavor, easily assembed, tasty sandwich nibbles.

Celebrate the Seasons Issue 7


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