Recipes

02 Nov Magret de Canard au Poivre

Posted at 21:58h in Main Courses, Recipes by The Gilded Fork

In France, the term magret refers specifically to the breast of a fattened Moulard duck, while everything else is simply a duck breast....

01 Nov Boneless Quail stuffed with Poultry Quenelle, served with Sauteed Mushrooms

Posted at 19:18h in Main Courses, Recipes by The Gilded Fork

This sumptuous dish was crafted by Chef Jean-Louis Gerin, a nine-time James Beard Award Nominee whose restaurant in Greenwich, CT, Restaurant Jean-Louis, is consistently rated one of the best by Wine Spectator and numerous other food and wine publications....

31 Oct Harvest Spiced Butter

Posted at 18:21h in Accompaniments, Recipes by The Gilded Fork

This combination has incredible flavor, and even more remarkable is that it can be frozen and pulled out for a fast, impressive dinner accoutrement....

26 Oct Spice Glazed Carrots

Posted at 18:48h in Accompaniments, Recipes, Side Dishes by The Gilded Fork

Much like the Cardamom Glazed Carrots we first introduced, this variation is equally sublime, but so much more suited for the autumn. ...

22 Oct Oatmeal Raisin Spice Cookies

Posted at 01:49h in Desserts, Recipes by Jennifer Iannolo

With intense spice flavors, an abundance of raisins, and a soft, delicious texture, these cookies are the perfect fall treat or holiday gift....

17 Oct Nutmeg: The Stirring Spice

Posted at 13:46h in Ingredient Profiles, Recipes, Test Kitchen by The Gilded Fork

Nutmeg, like most of our Test Kitchen indulgences, has an historic and sensual appeal....