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Scott Conant says this recipe is a perfect reflection of his heritage: The molasses harks back to his father's New England background, and the balsamic vinegar is a tribute to his mother's Italian roots. The marinade is a syrupy glaze that Conant slathers over the pork so it can soak up the flavor before roasting.Plus: F&W's Pork Cooking Guide More Centerpiece Roasts
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Seared Chicken Liver Salad
Rating: Unrated
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This dish is loosely adapted from a Piedmontese dish called finanziera, a mix of organ meats cooked with mushrooms and served alongside other dishes. More Italian Dishes
Herbed New Potatoes
Rating: Unrated
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Boiling these delicious potatoes before roasting them serves three purposes: The insides get ultra-creamy, the outsides get extra crispy, and roasting time is cut in half, freeing up oven space for other recipes. More Delicious Potato Dishes
Gingered Green Beans
Rating: Unrated
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Scott Conant makes his crisp-tender beans with ground ginger, since freshly grated ginger invariably creates unappealing little chunks.
The hearty dish is an unforgettable combination of pasta, sausage and vegetable.
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Dulce de Leche Layer Cake
Rating: Unrated
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The version of Dominican cake that Scott Conant's friends introduced him to was a white cake layered with dulce de leche filling and frosted with a very sweet meringue. In his adaptation, 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. More Holiday Desserts
The only thing better than a full plate of caramelized Brussels sprouts is a plate of Brussels sprouts with pancetta.
The hearty dish is an unforgettable combination of pasta, sausage and vegetable.
Dulce de Leche Layer Cake
Rating: Unrated
3
The version of Dominican cake that Scott Conant's friends introduced him to was a white cake layered with dulce de leche filling and frosted with a very sweet meringue. In his adaptation, 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. More Holiday Desserts
The only thing better than a full plate of caramelized Brussels sprouts is a plate of Brussels sprouts with pancetta.