Content tagged with “Gourmet” (Page 7)

Marmalade-Glazed Orange Cheesecake
Our Test Kitchen created this showpiece cheesecake to celebrate one of winter's brightest gifts: the orange. It is...

Flank Steak with Coffee-Peppercorn Marinade
Coffee has a remarkable affinity with beef. Here, it is complemented by balsamic vinegar, garlic and crushed...

Provencal Chicken
Here is one simple technique that guarantees juicy results every time. First, pound the chicken: making it thinner...

Grilled Pork Tenderloin with Mustard, Rosemary & Apple Marinade
This recipe gets added depth and a pretty finish from a balsamic vinaigrette that's enriched with either port or...

Chocolate Truffle Cheesecake
Sometimes we even stun ourselves. This ultra-rich and creamy chocolate cheesecake has less than 10 grams of fat per...

Smoked Salmon Spread
A splash of pepper-flavored vodka gives this salmon spread a sophisticated flair. If you like, use plain vodka instead...

Roast Duck with Dried Cherry Sauce
Tired of the same old turkey on the holiday table? This could be the year to switch to duck. It's easy to cook and...

Spiral Stuffed Turkey Breast with Cider Gravy
When a whole bird is just too much--time and effort, as well as size--there is a quicker, simpler way: what's...

Roast Turkey with Madeira Gravy
This gorgeous herb-rubbed turkey - complete with luscious gravy - is the quintessential holiday centerpiece. It is...

Chocolate Mousse a l'Orange
Enjoy this low-fat mousse spoonful by lovin' spoonful: it is just as luscious as its full-fat cousin.

Chilled Tomato Soup with Cilantro-Yogurt Swirl
This fresh take on gazpacho—a chilled tomato soup—is spiked with chopped chipotle peppers, which add a deep, smoky heat...

Mint-Pesto Rubbed Leg of Lamb
Here, we make a roulade with a leg of lamb and fill and coat it with fresh mint pesto, which is a refreshing...

Flank Steak Pinwheels
These festive wheels of steak, Boursin cheese, spinach and sun-dried tomatoes look fancy, but they're quite easy...

Marsala-Poached Figs over Ricotta
Vanilla-infused ricotta cheese is the perfect foil for saucy poached figs.

Grilled Sea Scallops with Cilantro & Black Bean Sauce
Here, Chinese fermented black beans are stir-fried with garlic and ginger, flavor-enhanced with Chinese or Japanese...

Shrimp Creole
We adapted a favorite recipe for conch creole to shrimp because conch can be hard to find in the U.S. You can also use...

Oyster Bisque
This oyster soup bursts with the heady flavors of the sea. Rather than heavy cream, this recipe uses pureed rice to add...

Squash-Stuffed Roasted Poblano Peppers
When fresh, poblanos have a wonderful, somewhat sweet heat that makes a terrific vessel for rich-tasting butternut...

Latin American Empanadas (Pipian Empanadas)
These savory pastries were created by Mariana Velasquez, a Test Kitchen intern who grew up in Bogot, Colombia.

Pear, Prosciutto & Hazelnut Stuffing
Crisping the prosciutto and toasting the nuts adds a powerful punch of flavor to the stuffing without going overboard...

Sizzled Green Beans with Crispy Prosciutto & Pine Nuts
Sizzling green beans in a little oil helps to bring out their natural sweetness. Prosciutto, pine nuts and lemon zest...

Vanilla-Kirsch Panna Cotta with Cherry Compote
These panna cottas (Italian for cooked cream) are smooth, light and mild molded desserts set off by a bright, intensely...

Roasted Pork Tenderloin with Cherry & Tomato Chutney
A zesty chutney serves as both a marinade and an appealing garnish for pork tenderloins. Everything can be prepared...

Grilled Buffalo Steak with Radicchio-Beet Skewers
Richly flavored buffalo steak is complemented by the bite of radicchio, mellowed a bit by the grill, the earthy-sweet...