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  • The Ultimate Lemon Meringue Pie

    This is the ultimate lemon meringue pie: a crisp crust, a firm, lush filling, and a no-weep meringue.

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  • Cranberry-Onion Confit

    Cranberries can go way beyond the standard sauce—try them in a flavorful confit, butter, chutney, or relish.

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  • Lasagna with Herbed Meatballs, Tomato Sauce, and Mozzarella

    Starting from the premise that less sauce and more pasta is better, we devise a recipe with classic tastes but without the backbreaking labor.

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  • Roast Goose with Prune and Apple Stuffing and Red Wine Giblet Gravy

    For a rich, flavorful roast goose with crispy browned skin, first dunk the bird in boiling water, then refrigerate for at least 24 hours before roasting.

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  • Cranberry-Red Pepper Relish

    Cranberries can go way beyond the standard sauce—try them in a flavorful confit, butter, chutney, or relish.

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  • Curried Apple-Cranberry Chutney

    Cranberries can go way beyond the standard sauce—try them in a flavorful confit, butter, chutney, or relish.

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  • Cranberry-Pear Butter

    Cranberries can go way beyond the standard sauce—try them in a flavorful confit, butter, chutney, or relish.

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  • Mashed Butternut Squash with Ginger

    Other than conventional roasting, we discovered that the best method for cooking butternut squash is steaming.

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  • Roasted Butternut Squash with Shallots and Thyme

    Other than conventional roasting, we discovered that the best method for cooking butternut squash is steaming.

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  • Classic Fish Stock

    Fish stews have just three components: the stock, the base, and the fish. Here's the best way to cook the stock.

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  • Fish Stew

    Fish stews have just three components: the stock, the base, and the fish. Here's the best way to cook each one.

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  • Sicilian Grilled Tuna Stew

    Fish stews have just three components: the stock, the base, and the fish. Here's the best way to cook each one.

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  • Quick Fish Stock

    Fish stews have just three components: the stock, the base, and the fish. Here's a quick way to cook the stock.

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  • Panforte di Siena

    When made at home, this classic Italian holiday confection has a fresh, sweet taste and a chewy texture halfway between fruit and candy. A holdover from the late Middle Ages, when the use of nuts, preserved fruits, and spices signified luxury and wealthy, panforte is dense, chewy, spicy, and sweet.

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  • Dried Fruit Panforte

    When made at home, this classic Italian holiday confection has a fresh, sweet taste and a chewy texture halfway between fruit and candy. A holdover from the late Middle Ages, when the use of nuts, preserved fruits, and spices signified luxury and wealthy, panforte is dense, chewy, spicy, and sweet.

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  • Chocolate Panforte

    When made at home, this classic Italian holiday confection has a fresh, sweet taste and a chewy texture halfway between fruit and candy. A holdover from the late Middle Ages, when the use of nuts, preserved fruits, and spices signified luxury and wealthy, panforte is dense, chewy, spicy, and sweet.

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  • Blond Panforte

    When made at home, this classic Italian holiday confection has a fresh, sweet taste and a chewy texture halfway between fruit and candy. A holdover from the late Middle Ages, when the use of nuts, preserved fruits, and spices signified luxury and wealthy, panforte is dense, chewy, spicy, and sweet.

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1994

November/December

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