For the final course of his holiday menu, chef Luke Thomas pairs two of his favorite things, bananas and sticky pudding, which is not a pudding in the American sense…
Hot apples right out of the skillet soften the escarole in this warm salad. The nutty extra-aged Gouda and smoky bacon pair well with the bitter greens and sweet maple…
“My Nan always made the crispiest potatoes,” recalls Thomas. “She’d add a little bacon or beef drippings, which made it savory, too.” In his version, the potatoes get coated in…
These chewy, gooey cookies pack a double dose of chocolate and a hint of coffee. The better the quality of the chocolate, the better the cookies will be.
When he was 16, Thomas met grilling expert Adam Perry Lang and was inspired: “It was not only about a great piece of meat but how he prepared it before…
Baking macaroni and cheese on a sheet pan creates some deeply golden crispy bits. For even more crunch, sprinkle the top with breadcrumbs tossed in melted butter before baking, and…
The rich, tangy sauce for these chops could not be easier to make; simply add cream to the skillet in which you cooked the chops to harness all the tasty…
Perfectly seared scallops stand out in this fragrant curry. There are a lot of ingredients involved in making the curry paste, but they all go right into a blender, which…
You likely know turmeric best in its dried, ground form; the orange-hued spice, which can stain fingers, is often included in curry blends. But more supermarkets are now carrying turmeric…
Some of the best come from ice-cold New England waters and are harvested just in time for a holiday splurge; here’s how to buy them and sear them perfectly.