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2 tablespoons olive oil
2 medium carrots, peeled, shredded on a box grater
1 medium celery root, peeled, shredded on a box grater
1 medium onion, shredded on a box grater
2 teaspoons kosher salt, plus more
1¼ cups French green lentils
Heat oil in a large heavy pot over medium. Add carrots, celery root, onion, and 2 tsp. salt.
Cook, stirring occasionally, until vegetables have softened, about 5 minutes.
Stir in lentils. Pour in 3¾ cups boiling water and bring to a boil once more. Reduce heat to low and simmer, stirring occasionally, until lentils are tender but retain their shape, 20-30 minutes.
Season with more salt, if desired. (Do not drain excess liquid; lentils remain tender better if stored in their cooking liquid.) To serve, use a slotted spoon or mesh strainer.
1 large egg white
1 3/4 cups powdered sugar
4 ounces semisweet chocolate, coarsely chopped
4 tablespoons unsalted butter
1 cup plus 2 tablespoons all-purpose flour
1/2 cup unsweetened cocoa powder, preferably Dutch process
3/4 teaspoon baking powder
1/2 teaspoon instant espresso powder
1/4 teaspoon baking soda
3 large eggs, room temperature
1 1/4 cups (packed) dark brown sugar
2 teaspoons vanilla extract
1 teaspoon kosher salt
Icing and assembly:
3 ounces semisweet chocolate, coarsely chopped
1/4 cup heavy cream
1 tablespoon light corn syrup
1/4 teaspoon kosher salt
1/2 cup powdered sugar
1 teaspoon vanilla extract
4 tablespoons unsalted butter, room temperature, cut into pieces
2 cups Vanilla Ice Cream
½ cup Pumpkin
1½ tsp Pumpkin Pie Spice
6 Tbsp Whole Milk
4 tsp Sugar
2 frozen pound cakes
3 c. vanilla ice cream
4 c. raspberry sorbet
1 pt. fresh raspberries
3 tbsp. Chambord
Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan. Cut out a 3- by 27-inch strip of parchment and fit around the inside of the pan. Tape to secure parchment paper and set aside.
Assemble the cake: Cover the bottom of the pan with a single layer of pound cake slices and spread the ice cream evenly over the cake. Freeze until ice cream hardens — about 25 minutes. Spread 2 cups sorbet over the ice cream followed by another layer of pound cake slices. Return cake to the freezer for 10 minutes. Combine the raspberries and the Chambord together in a small bowl. Remove the cake pan from freezer and place the berries evenly over the cake.
Top with a final layer of pound cake and the remaining sorbet. Wrap tightly with plastic wrap and freeze until firm — at least 4 hours.
1 can of coconut milk
1 can of sweetened condensed milk
1 1/4 cup shredded unsweetened coconut
1/2 cup of slivered almonds
For the Topping:
1 1/4 cup semi sweet chocolate chopped
1/2 cup vegetable oil
1/3 cup prepared ranch salad dressing
1 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
6 bone-in pork loin chops (8 ounces each)
Preheat oven to 425°.
Place salad dressing in a shallow bowl. In a separate shallow bowl, mix bread crumbs and cheese. Dip pork chops in dressing, then in crumb mixture, patting to help coating adhere.
Place on a rack in an ungreased 15x10x1-in. baking pan. Bake 15-20 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving.
1 center cut beef Tenderloin Roast, chain removed (about 2 pounds)
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper, divided
8 ounces mushrooms
1 large shallot
2 tablespoons dry red wine
2 tablespoons Dijon-style mustard
1/2 teaspoon dried thyme leaves
1 sheet frozen puff pastry (1/2 package), thawed