December 19, 2011 The Challenge
Producing the ineffably elegant Beef Wellington, a beef fillet covered with pâté and duxelles and wrapped in pastry.
The Convention
...
December 12, 2011 The Challenge
Dishing up perfect mini-quiches for holiday entertaining—savory, rich, and elegant.
The Convention
Constructing a traditio...
December 5, 2011 The Challenge
Roasting a hearty dish of stuffed seasonal squash for a weeknight supper.
The Convention
Splitting the squash, stuffing them r...
November 28, 2011 The Challenge
Dishing up Spanish meatballs, or albóndigas, with a traditional tomato or saffron sauce as you’d find in Spain.
The Convention
Stan...
November 21, 2011 The Challenge
Constructing a richly composed platter of stuffed mushrooms, perfectly cooked throughout and replete with flavor.
The Convention
...
November 14, 2011 The Challenge
Cooking up barley—its nutty flavor and rustic texture works well for an autumnal recipe—but the traditional hulled version of this grain...
November 7, 2011 The Challenge
Whipping together a complete dinner of complementary components: dressed greens, a flavorful chicken entrée, and a savory side of potat...
October 31, 2011 The Challenge
Cooking up a rich, flavorful French ragoût (a close cousin of Italian ragu) of tender vegetables.
The Convention
Stewing and ...
October 24, 2011 The Challenge
Creating an assertively flavored tagine, the sumptuously braised meat-and-vegetable dish of North Africa, with all of its meaty, aromatic, s...
October 17, 2011 THE CHALLENGE
Developing a flavorful, deep brown char on grilled pork chops without overcooking the meat.
THE CONVENTION
Pulling the pork off the heat w...
