Green Beans with Roasted Chestnut Vinaigrette

Green Beans with Roasted Chestnut Vinaigrette

This year’s Valentine’s Day feast at Cooking by the Book featured duck breast: Seared Duck Breast Glazed with Roasted Garlic, Pomegranate Molasses, Ginger and Armagnac To complement the duck, we served twice-baked potatoes with caviar and these green...
Twice Baked Potatoes with Caviar

Twice Baked Potatoes with Caviar

This year’s Valentine’s Day feast at Cooking by the Book featured duck breast: Seared Duck Breast Glazed with Roasted Garlic, Pomegranate Molasses, Ginger and Armagnac The richness of that duck demands that the side dishes rise above the norm. “Side...