Appetiser: Sushi from Kurumazushi with a red and white endive-and-watercress salad dressed with a Japanese rice-wine vinaigrette. Main course: Baked potato topped with crème fraîche and a generous portion of American Transmontanus caviar from Russ & Daughters. Buttery scrambled eggs from Stewart...
Also included in our Thanksgiving box – all the fixings for my Roasted Brussels Sprouts with Pomegranate and Cider Vinaigrette. And, my Classic Stuffing with Herbs and Dried Cherries – it can be served inside or outside of the turkey. Here is my mother’s Mashed Potatoes that everyone love...
Get the recipe at Garten’s website. Bobby Flay’s Grilled Potato Salad with Goat Cheese Flay’s latest take on a potato salad has two twists: It bids mayo farewell and the potatoes, instead, bathe in a citrusy vinaigrette comprised of lemon zest and juice, dijon mustard, honey, salt...