Venison: it's what's for dinner. That's true, at least in Carolyn Waldron-Parr's kitchen. This soul-satisfying stew begins with a buttery onion roux that is then whisked to life with ladles of hot beef stock.
A pastry that's French-inspired, party-perfect and dead easy. Serve it as a warm meatless appetizer, or have a slice with a warm bowl of soup for a simple lunch or dinner.
These pre-portioned pasta roll-ups are perfect to serve on weeknights or on the buffet table at your next party. You can even make them ahead of time for effortless holiday planning.
I love the floral, perfumy undertones of persimmon. In this dish, they are the key ingredient, and with a touch of spices they alchemize the everyday potato latkes into an entirely different experience.
