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Red Wine Braised Boar with Fresh Cavatelli
This recipe is from Paul Turano, Executive Chef at Tryst Restaurant in Arlington. The subtle flavor and gamey texture of the boar is enhanced by slowly simmering the meat at a low temperature over a...
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Alsatian Bacon and Onion Tartelette
Pate Brisee (Pie Dough) Ingredients 3 cups Flour ½ tsp. salt 1 tsp. sugar 2 egg yolks 2 cups soft butter 1 cup ice water Pate Brisee Instructions Mix flour, salt, sugar and soft butter in mixer, and...
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Holiday Porchetta with Fennel Gratin
An Italian tradition, Porchetta makes an impressive and surprisingly easy centerpiece for your holiday meal when it comes to preparation. From using an entire pig, to roast loin, or if you choose to...
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