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Serves 8

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The sweet pastry recipe makes enough for two 11-inch tarts. The extra pastry can be wrapped and frozen as a handy tim...

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This grain-based stuffing, a departure from the usual moist bread stuffing, combines Wisconsin wild rice with rich It...

To facilitate chopping the dried peaches, rub your knife with vegetable oil so that the fruit doesn't stick to it...

The Upper Crust • December 1995

This raw version of cranberry sauce has finely chopped pieces of orange, apple and lemon plus coarsely chopped cranbe...

This hearty soup makes a warming main dish on a cold evening. Small, subtly spiced lamb meatballs, spinach and parsle...

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Crisp, cheesy, peppery toasts dress up a simple salad. For a garnish that's even easier, top the salad with delicate ...

Jacques Pépin's friend Jacky Ruette, the former chef-owner of La Petite Marmite and Prunelle restaurants in ...

A rich yet airy sauce accented with amaretto envelops juicy citrus segments. To save time, cut the peeled oranges cro...

This cake is delicious served on its own with a dusting of confectioners' sugar and a dollop of whipped cream.

Catherine Alexandrou, the chef-owner of Chez Catherine in Westfield, New Jersey, has skied in nearly every chef's...

Balsamic vinegar, tempered with brown sugar and reduced to a glaze, makes a sweet, tangy topping for the ice cream an...

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