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Recipe: Chorizo Cornbread Stuffing from Bridgetown Finer Meats
The pros at Bridgetown Finer Meats can't dress their infamous holiday turducken (see page 130 of our November 2013 issue) with just any old stuffing. They bust out a version created with housemade chorizo sausage and cornbread. And since they don't offer it for sale, you'll just have to make ...
Pecan Mocha Pie with Coffee Cream
This is the pie that launched my career as a pastry chef. It still can be found, in a similar version, on the menu at Mecklenburg Gardens. It’s a variation of a pie made famous at Blum’s, a San Francisco sandwich and sweet shop that closed in the 1960s. Though ...
Pears Poached In Red Wine
This is one of my favorite recipes. It not only makes a gorgeous and light dessert, but also adds elegance and a pop of spicy sweetness to salads and savory dishes. If serving the pears whole as a dessert, there’s an unusual step I learned as a pastry chef to ...
Got a bunch for brunch? Cream Eggs are scrumptious and easy to make. The classic version pairs mustard with tarragon, but see notes below for some of my other favorite flavor combinations—or create your own. Serves 6 Ingredients ½ cup cream (I love Snowville)1-2 teaspoons Dijon mustard, or to ...
How to Grill Pizza the Jeremy Luers Way
MENU (serves 8) Quattro formaggi pizza with grilled corn and scallions Farro salad Potato salad with fennel Lemon and cucumber cocktail Pizza on the grill? You bet. Think about the best wood-fired pizzas you’ve had and you get the idea. After workingfor grilled pizza master Mario Batali in New York ...
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