Recipes
Tested, loved, and easy to make your own
Vanilla Custard SauceBy The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
Scrambled Indian Breakfast Eggs (anda Bhurji)By Shubhra Ramineni
D’artagnan Forest Mushroom and Shallot GravyBy Scott Hargrove
Red Wine-braised Short RibsBy All-Clad & Chef Barbara Lynch
Cinnamon Honey Nut ButterBy KitchenAid
Bittersweet Chocolate Irish Whiskey CakeBy Tested and perfected in the Sur la Table kitchen
Cappuccino Biscotti with Hazelnuts and ChocolateBy The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
Potato Mash with Braised CabbageBy Tested and perfected in the Sur la Table kitchen