The 3 Week Diet
Delicata Squash Ravioli
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Delicata Squash Ravioli

Here’s a shortcut for making luxurious ravioli at home: use wonton wrappers instead of mixing and rolling the pasta dough yourself. They’re light and ideal not just for ravioli, but for tortellini and small lasagnas, too. Look for them in grocery stores and Asian markets.   Delicata Squash Ravioli   Tip Use whatever type of pumpkin or squash you like. When we have some leftover roasted vegetables, we’ll mix them with cheese...

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Cheese Fondue
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Cheese Fondue

There’s nothing more inviting on a cold winter’s night than a pot of warm cheese fondue. Paired with a simple green salad and a glass of crisp white wine, it’s a perfect meal for entertaining. Here, find our tips for making creamy, luscious fondue at home.   Cheese Mountain cheeses, like Gruyere and Emmentaler, are most often used in traditional cheese fondue because of their strong flavors and creamy textures (both melt very...

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Persimmons Wrapped in Smoked Ham
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Persimmons Wrapped in Smoked Ham

Prosciutto-wrapped melon and figs make a beautiful hors d’oeuvre during the summer, but this recipe takes the same idea into cool-weather months. Crisp, sweet persimmons contrast with smoky ham and a drizzle of rich balsamic syrup for a simple but impressive appetizer.   Persimmons Wrapped in Smoked Ham   3/4 cup (6 fl. oz./180 ml.) balsamic vinegar 1/2 sprig rosemary 12 thin slices smoked ham 2 Fuyu persimmons, each cut...

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Grilled Halloumi with Figs and Blood Oranges
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Grilled Halloumi with Figs and Blood Oranges

Halloumi cheese, which originated in the Mediterranean, is traditionally made with a mixture of goat’s and sheep’s milk. It’s fantastic for grilling, thanks to an unusually high melting temperature. Serve it as a starter, as a side with grilled meat, or with crusty artisanal bread, olives and a glass of crisp wine for a lazy afternoon meal.   Grilled Halloumi with Figs and Blood Oranges   Mix it up Try grilling halloumi with...

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French Onion Soup
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French Onion Soup

Meltingly tender onions, meaty stock, and rich, nutty melted cheese—these are the indispensable elements that make this boldly flavored soup a hallmark of French cuisine—and a favorite of American tables, too. Take the time to make your own stock and you will be rewarded with deep flavor and savory goodness.   French Onion Soup   2 Tbs. unsalted butter 2 1/2 lbs. yellow onions, halved and thinly sliced 1 Tbs. all-purpose...

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Fontina, Leek and Mushroom Braid
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Fontina, Leek and Mushroom Braid

This recipe is a playful — and flavorful — take on a classic pastry. Instead of a sweet filling, we use savory sauteed leeks and mushrooms combined with a generous amount of cream and cheese, then enclose it in a pretty, braided puff pastry shell. It’s easier to put together than it looks and is a real show-stopper, ideal for a brunch buffet or family-style party.   Fontina, Leek and Mushroom Braid   1 1/4 lb. (625 g.)...

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