The Lagniappe
Serves: 8–10 Whether you choose the classic Cognac version or the zero-proof alternative, The Lagniappe is an elegant sparkling cocktail with lemon and mint-honey, perfect for […]
Salt-and-Pepper Roast Beef with Cognac Peppercorn Cream Sauce
Serves: 8–10 Hands-on: 40 minutes | Total Time: 1½ hours, plus overnight dry-brine Ingredients Beef Cognac Peppercorn Cream Sauce Recipe makes about 1¼ cups. Instructions Step […]
Fudgy Brownie
Serves: 16 Hands-on: 25 minutes | Total Time: 2½ hours Ingredients Brownies Peppermint Glaze Optional Instructions Step 1: Prep. Heat the oven to 350°F (175°C), rack […]
Browned-Butter Seared Brussels Sprouts with Cauliflower Cream
Serves: 6Prep: 20 minutes | Cook: 15 minutes | Total Time: 45 minutes Ingredients Instructions Step 1: Combine the cauliflower, cream, thyme, 4 TB of the […]
Baked Brie
Serves: 6–8 as an appetizer Prep: 15 minutes | Bake: 20 minutes | Rest: 15–20 minutes Ingredients Instructions Step 1: Prep the oven. Position a rack […]
Bachman’s BBQ Chicken
Cut wings off and cut backbone out of chicken (These can be reserved for stock). Flatten chicken out, skin side up, on a large, foil lined, pan.
Flawless Mashed Potatoes
Cut wings off and cut backbone out of chicken (These can be reserved for stock). Flatten chicken out, skin side up, on a large, foil lined, pan.
Chef Gary’s Brussels Sprouts
Cut wings off and cut backbone out of chicken (These can be reserved for stock). Flatten chicken out, skin side up, on a large, foil lined, pan.
Tomato Mozzarella Salad
Cut wings off and cut backbone out of chicken (These can be reserved for stock). Flatten chicken out, skin side up, on a large, foil lined, pan.