Bring on the Brussels

You pushed them around on the plate as a child, hoping your mom would think you ate some. Now, Brussels sprouts have made a roaring comeback. People are actually craving them! The mighty sprout fills up Pinterest pages as aficionados share their favorite recipes for nutrient-packed side dishes. Chefs, home cooks, and bloggers alike have taken this humble little cousin of green cabbage and brought it to wonderful new heights. Gone are the days of steamed sprouts smelling up the kitchen. Meet Brussels sprouts 2.0. Boiling and steaming is out, sautéing and roasting is in. Spending time in a hot… Read more

Pumpkin Pecan Pie | Wolf Gourmet

The Ultimate Thanksgiving Pie

Combine the best two pies of Thanksgiving into one? Game on. According to an unofficial office survey, the reigning pies of the season are pumpkin and pecan. How do you go about combining these favorites with distinctly different components? It had to have a homemade crust, of course. Tess, the Wolf Gourmet culinary specialist, went to work with all kinds of combinations. For the crust, her secret weapon is, of all things, vodka! You can’t taste it, but it makes the crust more supple and easy to roll. The next challenge was combining the gooey goodness of pecan pie and… Read more

Hasselback Potatoes | Wolf Gourmet

Go Beyond the Baked Potato with the Hasselback

The Hasselback potato is a nice riff on the traditional baked potato, and makes a fancy presentation without much additional effort. Named after a restaurant in Sweden, the cutting method involves thinly slicing the potato, but not all the way through. Its unique presentation suits any occasion, from a game day spread to a holiday meal. You do need to bring your knife skills to this game (and make sure they are sharpened). Need to brush up? Here’s a video with great tips. Since the potato isn’t cut through all the way, it opens up and fans out a bit… Read more

green beans

Green Beans with Lemon, Garlic and Pine Nuts

Busy weeknights often leave little time for preparing dinner. The secret to getting a meal together quickly is planning ahead. Typical plan-ahead meals are focused on the main course. You can also prep vegetables in advance to save time as well. Restaurant chefs love to blanch vegetables beforehand, because they can be sautéed quickly prior to serving. The technique also works well at home, especially for dinner parties, because having par-cooked vegetables handy allows you to get them to the table faster. If you decide to blanch vegetables, don’t skip shocking them in ice water, as it sets the green… Read more

Turkey Roulade

Turkey Roulade in the Wolf Gourmet Countertop Oven

If you are hosting a small, intimate Thanksgiving dinner, you may want to consider turkey roulade. Your butcher can butterfly the turkey breast for you, making the roulade even easier to prepare. The Southern-style stuffing combines cornbread, sausage, cranberries, pecans, and a splash of bourbon. Guests will enjoy this elegant presentation of perfectly cooked turkey wrapped delicately around a seasonal filling. It looks lovely sliced on a platter surrounded by fresh sage, rosemary, and thyme Roasting the roulade in the Wolf Gourmet countertop oven frees your main oven for other things, like pumpkin pies, dinner rolls, or perhaps some garlic… Read more


Glazed Carrots with Garlic and Ginger

Carrots are the kind of vegetable that can be made special with just a little effort. In recent years, there has been a resurgence of once-unfamiliar heirloom varieties like the fuchsia-skinned Cosmic Purple and the Dragon Carrot with a reddish-purple skin and bright orange interior. Many of these varieties grow throughout the summer, but fall is when carrots reach peak flavor. Cooler temperatures increase and concentrate their sugar content. Pick up some multicolored carrots to add vibrant color to your holiday buffet. These glazed carrots are simple to prepare. The garlic and ginger enliven the natural sweetness of the carrots…. Read more