Recipes
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Butterflied Turkey with Cranberry-Molasses Glaze
What’s the trick to applying a glossy, tangy-sweet glaze to turkey so it doesn’t pool at the bottom of the pan or keep the skin from crisping up?
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Roasted Carrots
Roasting carrots draws out their natural sugars and intensifies their flavor—if you can prevent them from shriveling up like used matches.
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Classic Pot Roast
These days, pot roasts come in all styles and flavors. But when we went looking for truly beefy taste, a simple 19th-century recipe proved the best guide.
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Crispy Pan-Fried Pork Chops
A breaded coating can be just the thing to give lean, bland pork chops a flavor boost—but not when it turns gummy and flakes off the meat.
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Classic Spaghetti and Meatballs for a Crowd
Meatballs and tomato gravy are the ultimate comfort food, except when you’re the cook. To cut the fuss—and still feed a crowd—we start by turning on the oven.
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Bread Stuffing with Sausage, Dried Cherries, and Pecans
Stuffing baked in a dish usually lacks any turkey flavor. What could we do to bring an inside-the-bird taste to stuffing cooked outside of it?
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Quick Chicken Fricassee
This classic French dish of poached chicken in cream sauce would have a lot going for it, if we could streamline the recipe and punch up the flavors.
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Roasted Smashed Potatoes
How do you produce spuds with mashed-potato creaminess and crackly-crisp crusts without deep frying? It’s a pressing issue.
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Chocolate-Raspberry Torte
To make this dessert more than a mere elegant centerpiece, we ditched the dull, dry cake and started over with the fudgiest, most deeply chocolaty foundation we could find.
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Chewy Sugar Cookies
Everyone thinks it’s easy to make classic buttery-tasting sugar cookies that are crisp at the edges and chewy in the center. Everyone is wrong.
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Roasted Carrots with Chermoula Sauce
Roasting carrots draws out their natural sugars and intensifies their flavor—if you can prevent them from shriveling up like used matches.
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Classic Pot Roast with Root Vegetables
These days, pot roasts come in all styles and flavors. But when we went looking for truly beefy taste, a simple 19th-century recipe proved the best guide.
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Classic Pot Roast with Mushroom and Prune Gravy
These days, pot roasts come in all styles and flavors. But when we went looking for truly beefy taste, a simple 19th-century recipe proved the best guide.
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Crispy Pan-Fried Pork Chops with Three-Pepper Rub
A breaded coating can be just the thing to give lean, bland pork chops a flavor boost—but not when it turns gummy and flakes off the meat.
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Chewy Hazelnut Brown Butter Sugar Cookies
Everyone thinks it’s easy to make classic buttery-tasting sugar cookies that are crisp at the edges and chewy in the center. Everyone is wrong.
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Butterflied Turkey with Apple-Maple Glaze
What’s the trick to applying a glossy, tangy-sweet glaze to turkey so it doesn’t pool at the bottom of the pan or keep the skin from crisping up?
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Roasted Carrots and Fennel with Toasted Almonds and Lemon
Roasting carrots draws out their natural sugars and intensifies their flavor—if you can prevent them from shriveling up like used matches.
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Make-Ahead Classic Pot Roast
These days, pot roasts come in all styles and flavors. But when we went looking for truly beefy taste, a simple 19th-century recipe proved the best guide.
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Crispy Pan-Fried Pork Chops with Latin Spice Rub
A breaded coating can be just the thing to give lean, bland pork chops a flavor boost—but not when it turns gummy and flakes off the meat.
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Bread Stuffing with Leeks, Bacon, and Apple
Stuffing baked in a dish usually lacks any turkey flavor. What could we do to bring an inside-the-bird taste to stuffing cooked outside of it?
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Bread Stuffing with Fresh Herbs
Stuffing baked in a dish usually lacks any turkey flavor. What could we do to bring an inside-the-bird taste to stuffing cooked outside of it?
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Chewy Chai-Spice Sugar Cookies
Everyone thinks it’s easy to make classic buttery-tasting sugar cookies that are crisp at the edges and chewy in the center. Everyone is wrong.
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Chewy Coconut-Lime Sugar Cookies
Everyone thinks it’s easy to make classic buttery-tasting sugar cookies that are crisp at the edges and chewy in the center. Everyone is wrong.
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Roasted Carrots and Parsnips with Rosemary
Roasting carrots draws out their natural sugars and intensifies their flavor—if you can prevent them from shriveling up like used matches.
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Roasted Carrots and Shallots with Lemon and Thyme
Roasting carrots draws out their natural sugars and intensifies their flavor—if you can prevent them from shriveling up like used matches.
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