Making vegan mousse can be tricky. Using chocolate is a common way to help structure and flavor it, but chef Katie Reicher struggled to with developing a non-chocolate version. “I had a “eureka!” ...

This recipe originally appeared in the November 2018 issue. For our November 2018 “Feast Around the World” feature, we asked five of the state’s top chefs to create festive meals to serve this season.

A clafoutis is like a French baked custard, dappled with fruit and garnished with confectioners’ sugar. It sounds really fancy, but it’s surprisingly easy to make (even for beginners). As if the ...

SEARED DUCK BREAST WITH CHERRY COMPOTE AND DRIED CHERRY POLENTAPrepare salsa and polenta and reserve. Score duck breast by making cress-cross incisions through the fat, then rub the duck breasts with ...

It’s hard to pin down what’s great about a great taco. Is it the succulent, smoky carne asada? The tender, charred hand-made tortilla? The sweet, ripe, spicy brightness of pico de gallo? More likely ...

Butter an 8-inch cake pan and line it with parchment. Preheat oven to 350 degrees. Sift the sugar and cocoa powder together into a small bowl, and set aside. Set a pot on the stove with 2 inches of ...

Leftover pancakes can be frozen between layers of parchment in a freezer-bag for up to 3 months. The cherry compote will keep ...

Incredible on top of grits, poor boy sandwiches, ravioli filling, use in a Bolognese, egg rolls and more. Really a fantastic base for any duck recipe. Serves 8-10. Place butter, bacon, and onion in a ...