Food & Drink

When I say this is a tenderloin, I mean that loin is gonna be tender. And because it’s such a beautiful cut of meat, it isn’t difficult to get the juiciest and most flavorful loin roasted right in the oven. Just remember to go low and slow. Trust me, if you serve this, your dinner guests are in for an amazing meal, and you’ll hear the compliments all night long. A 4-pound tenderloin will feed a good number of people with leftovers, but it can be pricey. If you’re looking for a smaller portion, just ask at the butcher counter, and they will cut the size you need and usually tie up the meat for you. Pair this with my simply perfect Mashed Potatoes and green beans and enjoy! The post Oven-Roasted Beef Tenderloin appeared first on Connecticut Public.

A classic made vegan, you can bake the cake up to 2 weeks in advance and store undecorated and well wrapped in an airtight container for up to 1 week, during which time you can feed it with extra rum or brandy every now and then, depending on how boozy you want it, up until at least a couple of days before icing so that the surface is dry. It’s best to decorate it the day before serving so that the icing is thoroughly set. The post Christmas Cake appeared first on Connecticut Public.

This is a great recipe to make with the kids – you can melt the chocolate and spread it out, then have the various different topping and flavouring options ready for them to choose from and decorate the chocolate with. It makes great Christmas gifts too. The post Chocolate Bark appeared first on Connecticut Public.

I tested all kinds of hams—spiral-cut, bone-in, bone-out—and for me, Nodine’s Woodland bone-in ham is the best. It’s expensive but serves up to 20 people and it’s so easy to prepare that I consider it money well spent. Pineapple juice, brown sugar, orange marmalade, and mustard make the most delicious glaze. The post Ina Garten’s Orange Marmalade-Glazed Ham appeared first on Connecticut Public.

Creamy and lightly spiced, this alternative to the Christmas classic eggnog is lighter and easier to whip up in a hurry. For added convenience, it can be made the day before and the alcohol stirred through just before serving, if using. The post Coco-nog appeared first on Connecticut Public.

A wonderful perfectly spiced, glazed soft gingerbread adapted from Tartine Bakery. Don't worry if you don't have a special patterned rolling pin - grab some Legos or other fun textured tools you have at home to create charming patterns on these beautiful cookies. The post Soft Glazed Gingerbread appeared first on Connecticut Public.

A vegan take on the celebratory classic made with both fresh and dried mushrooms, the Marmite gives this dish an extra glossy and savoury finish. The post Mushroom Wellington appeared first on Connecticut Public.

The hollow-star tops are delicate and can fall apart when moving to the baking sheet. To keep their shape, cut a solid star and place on the baking sheet first, then cut out the center. The post Linzer Star Cookies appeared first on Connecticut Public.

This two-day method is one of my nana’s recipes that I don’t stray from. I puncture the pork shoulder all over and insert a gargantuan number of whole garlic cloves into each slit. I rub the pork with a mixture of olive oil, sazón, and heaps of oregano. I purchase my pork shoulder only at the same neighborhood market where my grandma purchased hers. And I make pernil only for Christmas. Nothing reminds me of my grandma more—and nothing brings me to tears quicker—than the smell of rendered pork fat, oregano, and garlic as it fills up the house. The post Pernil appeared first on Connecticut Public.

Molasses gives these deliciously spiced cookies a rich flavor that's tempered by a bit of honey. You can substitute honey for the molasses and vice versa, depending on how light or dark and spicy you want your cookies. The post Naughty or Nice Gingerbread Men Cookies appeared first on Connecticut Public.

A tenderloin is a roast for special occasions where you’re feeding a crowd and don’t want to buy everyone their own filet mignon. It’s an expensive cut, so there’s a […] The post Herbed Beef Tenderloin with Sautéed Mushrooms appeared first on Connecticut Public.

A simple stuffing, sweetened with apples and chestnuts and lightly accented with cinnamon and sage, is rolled up inside a butterflied pork loin in this centerpiece dish. When you slice the loin, you see the swirl of stuffing. Served with a very simple cider pan sauce, it’s impressive enough for company, but quite easy to do. The post Apple and Chestnut Stuffed Pork Loin with Cider Sauce appeared first on Connecticut Public.

My maternal grandfather, Giovanni, loved frittatas, and this one was his favorite. We had chickens growing up, so eggs were always available, and braided onions were always hanging in the […] The post Prosciutto and Onion Frittata appeared first on Connecticut Public.

This was a favorite salad at my restaurant Felidia, that Chef Fortunato Nicotra would always make. It was one of our best-selling salads, and it became part of our family […] The post Kale Salad with Avocado and Pistachios appeared first on Connecticut Public.

I am often asked, “My family loves chicken; how can I make it differently tonight?” Well, this is a little more complex recipe for chicken, full of surprises and flavor. […] The post Chicken Rollatini with Provola and Artichokes appeared first on Connecticut Public.

Zeppole di San Giuseppe are usually made to honor St. Joseph on his feast day of March 19, which is when Father’s Day is celebrated in Italy. “Zeppole” can refer […] The post St. Joseph’s Zeppole appeared first on Connecticut Public.

My grandmother used the differing temperatures and textures of boiled potatoes, beans, and vegetables to bring salads to life. I loved her approach, and try to bring it to all […] The post Warm Escarole Salad with Cannellini Beans and Mackerel appeared first on Connecticut Public.

Beef rollatini was not a dish I often ate growing up. Beef was scarce, and this was not a style of cooking my grandma often used, but I learned to […] The post Beef Rollatini appeared first on Connecticut Public.

Start to finish: 3¼ hours (20 minutes active), plus resting Servings: 8 to 10 The trickiest part of roasting a turkey often is the pileup at the oven. Casseroles, dinner […] The post Two-Hour Turkey appeared first on Connecticut Public.

Start to finish: 1½ hours (30 minutes active), plus cooling Servings: 10 To update Britain’s sticky toffee pudding—a steamed, too-often bland dessert hidden under a gluey, cloying syrup—we worked backward, […] The post Sticky Toffee Pudding appeared first on Connecticut Public.

Start to finish: 1½ hours (30 minutes active), plus cooling Servings: 2 to 4 This recipe for scalloped potatoes is designed to be easily scaled up to serve as many […] The post Scalloped Potatoes appeared first on Connecticut Public.

Start to finish: 2 hours (1 hour active) Servings: 8 to 10 its flavor is quite mild, we use a trio of bold ingredients—mushrooms, rosemary and black pepper—to bring depth […] The post Porcini-Rubbed Beef Tenderloin with Roasted Portobello Mushrooms appeared first on Connecticut Public.

Jessica Costantini, a participant of Milk Street’s My Family Recipe, has fond memories of her maternal grandmother’s Christmas popovers. Popovers, which are believed to have originated in New England, have […] The post Popovers with Beef in Cream Sauce appeared first on Connecticut Public.

Start to finish: 45 minutes Servings: 4 These simple mashed potatoes are silky-smooth and rich, no heavy cream required. To achieve this, we simmer the potatoes in milk, allowing them […] The post Milk-Simmered Mashed Potatoes appeared first on Connecticut Public.

Start to finish: 3 1/2 hours (30 minutes active) Servings: 8 Let’s face it, stuffing is basically a flavorful sponge to soak up gravy and any stray melting butter that […] The post Easy-Bake Herbed Stuffing appeared first on Connecticut Public.

Start to finish: 2 hours (1 hour active), plus cooling Makes one 9-inch double crust pie This pie is “doubled” both inside and out. The tender, flaky double crust envelops […] The post Double-Crust Apple Pie appeared first on Connecticut Public.