January/February 2012

January / February

2012
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Croissants
Croissants
Croissants can be a culinary triumph—or a waste of time. Our recipe guarantees s…
Published: January 2012
Chocolate Truffles
Chocolate Truffles
Turning out dense, creamy, professional-quality chocolate truffles at home was e…
Published: January 2012
Roasted Red Pepper and Pistachio Pesto for Cheese Ravioli
Roasted Red Pepper and Pistachio Pesto for Cheese Ravioli
Packaged ravioli are super convenient. But choose the wrong sauce and dinner wil…
Published: January 2012
New England Fish Chowder
New England Fish Chowder
Searching for a route to fresher, cleaner flavors, we got a bonus: shorter cooki…
Published: January 2012
Red Wine—Braised Pork Chops
Red Wine—Braised Pork Chops
To get juicy, tender meat and a rich, silky sauce, we first had to pick the rig…
Published: January 2012
Home Fries
Home Fries
Could the key to really good, genuinely crisp home fries be really bad boiled po…
Published: January 2012
Chicken Marbella
Chicken Marbella
More than 25 years ago, this dinner-party mainstay put The Silver Palate Cookbo…
Published: January 2012
Mushroom and Leek Galette with Gorzonzola
Mushroom and Leek Galette with Gorzonzola
We knew we wanted the ease of a free-form tart, but the typical delicate butter…
Published: January 2012
Catalan-Style Beef Stew with Mushrooms
Catalan-Style Beef Stew with Mushrooms
When we took a closer look at the way Spanish cooks make beef stew, we found a …
Published: January 2012

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