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  • Best Turkey Gravy

    The classic is still the best.

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  • Old-Fashioned Stuffed Turkey

    We read up on American cookery to rescue a rare bird from the brink of extinction—namely, the holiday turkey that has it all.

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  • Horseradish-Crusted Beef Tenderloin

    We wanted to jazz up bland tenderloin with a crisp, pungently flavored horseradish crust. What would it take to make our plan stick?

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  • Chicken Bouillabaisse

    Could we take the garlicky fennel and saffron flavors of France’s most famous fish stew and adapt them to a chicken dinner?

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  • Horseradish Cream Sauce

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  • Crisp Roasted Potatoes

    After weeks of testing, we discovered the secrets to the crispiest, creamiest roasted potatoes ever: the right spud, the right shape, and—surprisingly—a not-so-delicate touch.

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  • Pan-Seared Scallops

    Juicy, crisp-crusted perfection means overcoming two obstacles: chemically treated scallops and weak stovetops.

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  • Lemon Brown Butter

    Serve this sauce as an accompaniment to our Pan-Seared Scallops.

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  • Tomato-Ginger Sauce

    Serve this sauce as an accompaniment to our Pan-Seared Scallops.

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  • Triple-Chocolate Mousse Cake

    To rate a perfect 10, this triple-decker confection would need to lighten up and lose its one-note texture.

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  • French Pork and White Bean Casserole (Cassoulet)

    In France, this 700-year-old pork-and-bean casserole is a three-day production. Could we turn it into an afternoon’s work?

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  • Best Shortbread

    Achieving rich, buttery taste in this simple cookie is easy. But for the optimal crumbly, evenly browned texture, we needed to take a step back in time.

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  • Chocolate-Dipped Pistachio Shortbread

    Achieving rich, buttery taste in this simple cookie is easy. But for the optimal crumbly, evenly browned texture, we needed to take a step back in time.

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  • Sautéed Peas with Shallot and Mint

    To play up this legume’s sweet, delicate flavors, we began by skipping the heavy sauce.

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  • Sautéed Peas with Leeks and Tarragon

    To play up this legume’s sweet, delicate flavors, we began by skipping the heavy sauce.

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  • Sautéed Peas with Ham and Chives

    To play up this legume’s sweet, delicate flavors, we began by skipping the heavy sauce.

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  • Sautéed Peas with Fennel

    To play up this legume’s sweet, delicate flavors, we began by skipping the heavy sauce.

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  • Sautéed Peas with Mushrooms and Thyme

    To play up this legume’s sweet, delicate flavors, we began by skipping the heavy sauce.

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  • Sautéed Peas with Coconut Milk and Cilantro

    To play up this legume’s sweet, delicate flavors, we began by skipping the heavy sauce.

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  • ONLINE EXTRA

    Toasted Oat Shortbread

    Achieving rich, buttery taste in this simple cookie is easy. But for the optimal crumbly, evenly browned texture, we needed to take a step back in time.

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  • Orange-Lime Vinaigrette

    The perfect addition to pan-seared scallops.

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  • Ginger Butter Sauce

    The perfect addition to pan-seared scallops.

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  • Caper-Mustard Sauce

    The perfect addition to pan-seared scallops.

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  • ONLINE EXTRA

    French Pork and White Bean Casserole (Cassoulet) with Duck Confit

    Making homemade duck confit takes some extra time. But the effort is worth it for this authentic French recipe.

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  • ONLINE EXTRA

    Dried Fruit and Nut Stuffing for Old-Fashioned Stuffed Turkey

    For a moist, flavorful stuffing that could hold its own next to a perfect roast turkey, we incorporated bold flavors and interesting spices.

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  • Sausage and Fennel Stuffing

    For a moist, flavorful stuffing that could hold its own next to a perfect roast turkey, we incorporated bold flavors and interesting spices.

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  • ONLINE EXTRA

    Ginger Shortbread

    Achieving rich, buttery taste in this simple cookie is easy. But for the optimal crumbly, evenly browned texture, we needed to take a step back in time.

    View this recipe

2009

November/December

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