365 Magazine

Ingredients: 1 pound sweet or spicy pork sausage (remove from pork casings)1 medium yellow onion, finely diced3 garlic cloves minced2 tablespoons unsalted butter (reserve 1 tablespoon butter to grease 9-x-13-inch baking pan or dish)½ loaf (about 9 slices) white sandwich bread, crust removed; cut into 1-inch pieces3 large croissants, diced into 1-inch pieces 8 ounces … Read more

Ingredients: Olive oil3 medium white onions, thinly sliceKosher saltFreshly ground black pepper2 tablespoons (1 ounce) unsalted butter, softened1 cup veal or chicken stock (page 270 of Season with Authority, or store-bought)4 large Yukon Gold potatoes (about 2 pounds), scrubbed and cut crosswise into thin slices In a large saucepan, heat enough oil to cover the … Read more

Ingredients: 5-6 sweet potatoes Dark brown sugarButter Sea salt Freshly ground black pepperStore bought pancake syrup Evenly place sweet potatoes in a pot of salted water; bring to a boil; do not crowd the pot or stack (important not to overcool, keeping the potatoes firm). Once cool remove skin and cut into ½-inch coins. Place evenly on a … Read more

SERVES 12 2 large russet potatoes (about 1 ½ pounds), peeled1 large golden beet (about 1 pound), peeled1 large fennel bulb (about 12 ounces), trimmed2 large parsnips (about 10 ounces), peeled2 teaspoons kosher salt1 ½ cups heavy cream1 ½ cups shredded Parmesan cheese (about 6 ounces)Freshly ground black pepper 1. Preheat the oven to 400°F. … Read more

A delicious recipe from Martha Stewart’s cookbook, Grilling.

These luscious recipes from Martha Stewart’s new cookbook, grilling, are bound to light your fire.

Everyone knows that at the holiday table, while the turkey, ham or roast can easily get top billing, it’s really all about the sides. From a simple but flavorful butternut squash salad to an elegant pumpkin risotto, these exclusive recipes from Balducci’s Executive Chef Jason Miller will take you from Thanksgiving through New Year’s Eve. … Read more

The well-traveled chef and Chopped judge gives thanks for Chinese restaurants, sharp knife skills and big bowls of pasta. Plus, he shares his favorite Turkey Day recipes from his book, Season with Authority: Confident Home Cooking. Crostini with Butternut Squash, Kale Pesto, & Ricotta Serves 4 2 cups (¾ inch-dice) butternut squash ¼ cup extra-virgin … Read more

Ambassador Chefs from the 2017 Greenwich Wine + Food Festival shared their favorite vegetables in our July/August issue. Here’s what they make with them—and how you can recreate them at home. Debra Ponzek Aux Délices Corn “I love pairing corn in a salad with sweet lobster, puréeing it into a rich velvety soup, or grilling … Read more

Marcus Samuelsson Restaurateur, executive chef and cookbook author says, “Sometimes you put a dish on the menu to try it out and it takes over. You find that out when you take it off the menu and there’s a chorus of disappointed voices. That dish has become a classic. I wanted comfort food, but I knew I … Read more

The fact that Ziggy Marley grew up surrounded by music is relatively obvious, considering he is the son of legendary reggae musician Bob Marley. But what many fans might not realize is that food was also an integral part of his childhood, with Marley being raised on both traditional Jamaican food as well as “ital” … Read more

Food Network star Alex Guarnaschelli is sharing with us some of her favorite—and simplest—summertime recipes. These slow roasted tomatoes make the perfect starter or side.