Winter
Potato Soup with Swiss Cheese
By Eloise Davison
White Chocolate and Strawberry Terrine with Dark Chocolate Sauce
Alternating layers of strawberry and white chocolate mousses form stripes in this creamy frozen dessert.
Potato Gratin with Goat Cheese, Tomatoes, and Olives
By Heidi Shinn
Roast Turkey with Port Wine Gravy
Watch how to prepare and carve your bird with our streaming video demonstration.
Provencal Fish Stew with Rouille
The bouquet garni for this stew includes orange peel (use a vegetable peeler to make wide strips) and some of the wispy fronds from the top of the fennel bulb that goes into the soup.
Sweet Potato and Turnip Gratin
This gratin is particularly welcomed on the holiday table by those who love sweet potatoes and hate marshmallows. The cream and butter make this so delicious your guests will lie in bed and remember it happily all year long. You only serve this kind of dish once in a very long while, so the caloric intake is moderated. If your meal has too many sweet potatoes, see the variation for turnip gratin.
By Nathalie Dupree
Boston Brown Bread
It is no coincidence that the method used to bake this bread, steaming, is similar to one used by the native Indians of New England, who taught us how to use corn as a grain for bread. The most famous of our region's breads, this wholesome blend of wheat, rye, and corn flours is suitable for our diets today as it was 300 years ago.
By Jasper White
White Chocolate Mousse with Dark Chocolate Sauce
For a nice touch, fold fresh raspberries into the mousse and garnish it with additional berries.
By Susie Campbell