Author: Marc Coffey

Buttermilk Panna Cotta with Cinnamon Caramel Ingredients 1 1/2 teaspoons (scant) unflavored gelatin 1 cup heavy whipping cream, divided 1/3 cup

Pumpkin-Caramel Tart Filling and Assembly Pinch of cream of tartar 1¼ cups granulated sugar, divided 1 cup heavy cream 1

Creamy Sweet Potato Soup Ingredients 2 pounds yams, halved lengthwise (about 2 large) 1/4 cup water 2 teaspoons olive oil

Pasta Salad with Prosciutto, Asparagus, Black Pepper, and Romano Ingredients 8 ounces uncooked cavatappi pasta or elbow macaroni 3 cups

Sautéed Chicken with Sage Browned Butter Ingredients 4 (6-ounce) skinless, boneless chicken breast halves 1/4 teaspoon salt 1/4 teaspoon black

Chicken Breasts with Tomato-Herb Pan Sauce Ingredients 2 tablespoons (1/4 stick) unsalted butter, room temperature 1 garlic clove, minced 1 1/2 teaspoons

Pancetta and Leek Risotto with Poached Egg Ingredients  6 large eggs  5 cups low–salt chicken broth  1 tablespoon olive oil

Garlicky Grilled Cheese with Spinach and Pancetta Ingredients   1/2 teaspoon olive oil  2 large garlic cloves, thinly sliced  4

Pear and Apple Crisp Ingredients  1/2 cup firmly packed golden brown sugar  1 tablespoon ground cinnamon  1 tablespoon fresh lemon

SBRICIOLATA COOKIE INGREDIENTS 300 g flour 150 g brown or white sugar 100 g butter 150 g chocolate chips 80-100