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Recipes

  • Foolproof Holiday Cookies

    Rolling out cookie dough is a sticky business. Most recipes add excess flour, and the resulting cookies are tough. Could we make tender, crispy cookies that roll out easily?

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  • Braised Turkey with Gravy

    Roast turkey is the norm today, but early American cookbooks often recommended another cooking method. We wondered if maybe they knew something worth learning.

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  • Roasted Brussels Sprouts

    What would it take to create tender, nutty-tasting Brussels sprouts in just one pan?

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  • Oven-Roasted Chicken Thighs

    Chicken thighs plus the blast of a broiler equals undercooked meat and charred skin. To ensure that both elements cooked evenly, we rethought the equation.

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  • Roasted Garlic Salsa Verde for Oven-Roasted Chicken Thighs

    This sweet salsa verde must be made in tandem with our Oven-Roasted Chicken Thighs.

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  • Farmhouse Vegetable and Barley Soup

    Richly flavored vegetable soup is no problem when you’ve fussed over homemade stock. For a weeknight version, we needed to get creative with pantry staples.

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  • Ragu alla Bolognese

    Our goal was the richest, most savory interpretation of this famous meat sauce. But how many meats did that require—and would the dairy have to go?

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  • Pasta with Broccoli Rabe and Sausage

    To fine-tune this classic combination, we first needed to tame broccoli rabe’s bitter edge.

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  • Paris-Brest

    We knew this showstopper French dessert was both elegant and delicious. Now that we’ve perfected its various components, we can say it’s reliable as well.

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  • Gingersnaps

    What’s the secret to gingersnaps that combine bold spice flavor and real snap? To begin with, there’s getting rid of all that moisture.

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  • Cranberry Chutney with Apple and Crystallized Ginger

    For a standout sauce, we needed to do more than just fine-tune the sweet-tart classic.

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  • All-Purpose White Glaze

    Even a simple, all-purpose glaze can dress up a simple butter cookie.

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  • Best Prime Rib

    Top chefs say that 18 hours in a 120-degree oven is the route to prime rib perfection. So what's a home cook to do?

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  • Mustard-Cream Sauce

    This recipe is the perfect accompaniment to our Best Prime Rib.

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  • Roasted Shallot and Mint Chutney for Oven-Roasted Chicken Thighs

    This sauce must be made in tandem with our Oven-Roasted Chicken Thighs.

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  • Roasted Poblano-Cilantro Salsa for Oven-Roasted Chicken Thighs

    This sauce must be made in tandem with our Oven-Roasted Chicken Thighs.

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  • Roasted Brussels Sprouts with Garlic, Red Pepper Flakes, and Parmesan

    What would it take to create tender, nutty-tasting Brussels sprouts in just one pan?

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  • Roasted Brussels Sprouts with Bacon and Pecans

    What would it take to create tender, nutty-tasting Brussels sprouts in just one pan?

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  • Roasted Brussels Sprouts with Walnuts and Lemon

    What would it take to create tender, nutty-tasting Brussels sprouts in just one pan?

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  • Lemon-Thyme Butter

    This compound butter is the perfect accompaniment to our Farmhouse Vegetable and Barley Soup.

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  • Pasta with Broccoli Rabe, Raisins, and Pine Nuts

    To fine-tune this classic combination, we first needed to tame broccoli rabe’s bitter edge.

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  • Spicy Cranberry Chutney

    For a standout sauce, we needed to do more than just fine-tune the sweet-tart classic.

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  • Cranberry Chutney with Fennel and Golden Raisins

    For a standout sauce, we needed to do more than just fine-tune the sweet-tart classic.

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  • Cranberry-Orange Chutney

    For a standout sauce, we needed to do more than just fine-tune the sweet-tart classic.

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  • Cranberry Chutney with Pear, Lemon, and Rosemary

    For a standout sauce, we needed to do more than just fine-tune the sweet-tart classic.

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  • Herbed Croutons

    These croutons make a perfect accompaniment to our Farmhouse Vegetable and Barley Soup.

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  • Basic White Rice

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2011

November/December

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