French Toast Amandine

One of my daughters came up with this recipe on the morning after we worked together on a dinner of weakfish amandine, the fillets sautéed in brown butter and scattered with almonds. She asked: “Couldn’t we do something similar with French toast? And make it, like, sweet?” We certainly could, and we did: a simple…

El Presidente

Ingredients ½ cup pomegranate juice ½ cup superfine sugar 1 ½ ounces white rum ½ ounce orange Curacao ¾ ounce French (dry white) vermouth Orange-peel twist, for garnish Nutritional Information Nutritional analysis per serving (1 serving) 598 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 117 grams…

Quiche Lorraine

The first quiche to come to the attention of the American public was the quiche Lorraine in the 1950s. Since then we have gone through what has amounted to the quiching of America. Like ice cream, the quiche appears in all flavors — from asparagus to zucchini. This recipe makes enough filling for a pie…

Buttery Breakfast Casserole

The word “buttery” in the title refers to croissants, which make an especially rich foundation for this golden-topped baked breakfast classic. Toasting the croissants before building the casserole adds caramelized notes that can stand up to the bits of browned sausage, sage and melted Gruyère strewn throughout. Make this the night before a special breakfast…

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