You currently have no recipes saved.
To add recipes, visit a recipe and click
to permanently save recipes.
Recipes saved here are available on this computer only. When you log in, these recipes will be saved permanently and will be available from any computer you log in from.
When Manhattan chef Scott Conant makes Christmas dinner, the menu honors his mother's Italian backgroundbut also his father's New England heritage and his wife's Turkish roots. Oh, and there's a Dominican-inspired cake, too.
Potato Soup with Spicy Shrimp(left)
Influenced by his Turkish-American wife, Meltem, Scott Conant spices up his silky potato soup with Turkish red-pepper paste (biber salcasi), made from sweet and hot peppers. Look for the paste at Middle Eastern groceries, or use harissa instead.
Dulce de Leche Layer Cake
Scott Conant (along with his pastry chef Gerry Minos) lightens up on the sugar in the meringue and adds a nutty liqueur to the filling and frosting, giving it an Italian flavor. The cake is a knockout, with or without the liqueur, and stellar with either homemade or store-bought dulce de leche.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP