Pull off a five star feast with Eitan’s reinvented Thanksgiving classics.
Thanksgiving may have come and gone but delicious desserts are still here! I would bet that you have…
One thing about me is that the older I get, the more I love adding vegetables to something…
The recipe begins the exact same way as French onion soup does, with a big pile of onions that reduces down into golden, caramelized goodness. Cooking the onions the right way takes time but it’s worth the wait! After that, you make a pretty standard mac and cheese sauce, or mornay, using provolone and gruyere, and then I add Dijon mustard and fresh thyme.
This kale salad celebrates the best of what late fall has to offer, with crunchy, bitter kale, sweet, juicy oranges, tangy goat cheese, and bursts of tart pomegranate seeds.
The ginger adds pungent sweetness and a hint of spice, while the grapefruit is juicy and a little bitter, almost like the citrus cousin to a cranberry. This sauce is delicious alongside every item on my menu; trust me, I’ve sampled them all!
Nothing is more mouthwatering on your Thanksgiving table than a giant scoop of mashed potatoes so packed with cheese that they stretch and pull like a pot of cheese fondue!
This dish has all the wow factor and hearty flavor of a traditional Wellington but is actually 100%…
The pomegranate juice and balsamic vinegar really replicate the fruity, acidity of red wine, and the star anise, cinnamon, and orange flavors are a match made in heaven.
I know this recipe title is making a pretty serious Thanksgiving claim, but so far, I’ve never had…
Apple tarte tatin is a classic and beloved French tart, somewhat famous for the fact that it only contains 4 ingredients: apples, sugar, butter, and puff pastry.