Jessica Melendez’s Bourbon Caramel Pine Nut Tart. (Credit: David Benthal)
There’s something about the smell of freshly baked desserts filling the air during the holidays that invokes a Norman Rockwell type of nostalgia. The seasonal aromas and comforting bites are best enjoyed when shared. Whether you’re a professional chef or an at-home cook, the desire to create holiday desserts that wow guests is universal.
We asked three North Fork chefs to reveal their go-to holiday dessert recipes that are easy to make at home and leave a lasting impression on guests. Save these recipes; you’ll want them for next year, too.(more…)
The sweet and simple fixings for chocolate fondue. (Credit: John Ross)
Belgium is a small country on the North Sea that borders Germany, France, the Netherlands and Luxembourg. Belgium is famous for all the wars that have taken place on its land and, more recently, as the home of the European Union and of NATO, among other international organizations.
But its cuisine has long been overshadowed by that of France. (more…)
Shaina (left) and Danielle Ross, granddaughters of John Ross, put dough through a hand-cranked pasta maker. (Credit: John Ross)
When we work with our hands with determination and love we end up with a product that is more than just dinner; it is an inner expression of love to the ones we are serving and results in an even better feeling about ourselves.
Leftover Thanksgiving turkey and gravy are perfect for these turkey pot pies. (Credit: John Ross)
Leftovers from the annual Thanksgiving feast are not like other leftovers. They are something special that we look forward to — sometimes as much as the original meal. We put so much work into Thanksgiving dinner that, somehow, we must make it last a little longer. Here are some of my favorite ways to use that turkey left over the weekend:
After the Thanksgiving meal is over, be sure to refrigerate the turkey carcass and other leftovers as soon as possible. Make a large amount of gravy so that you have enough for the leftover meal. Refrigerate the gravy in a shallow container so that it cools quickly. (more…)
A freshly shucked Peconic Bay scallop. (Credit: Krysten Massa)
As a chef on the North Fork I have cooked Peconic Bay scallops in many ways, going all the way back to 1973, when I opened Ross’ North Fork Restaurant. (Back then we had a sandwich sign in front of the restaurant that advertised a Peconic Bay scallop dinner for $4.95). The season for scallops went from September to March, but has been shortened in recent years to November to March. This allows the scallops to spawn and grow to maturity. I only cook fresh scallops when they are in season. When you freeze and thaw them, they are still pretty good but their structure breaks down, they lose moisture and they don’t caramelize when sautéed.