November/December 2012

November / December

2012
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Baked Eggs Florentine
Ideally, this dish should feature tender whites and runny yolks—but it almost ne…
Published: November 2012
Best Vegetarian Chili
Best Vegetarian Chili
The key to a great vegetarian chili is not finding a substitute for the meat. It…
Published: November 2012
Pepper-Crusted Beef Tenderloin Roast
Tenderloin with a crunchy peppercorn crust sounds ideal—but not when it cracks o…
Published: November 2012
Almond Biscotti
Almond Biscotti
Italians like these cookies dry and hard, while American versions are buttery an…
Published: November 2012
Simple Grill-Roasted Turkey
Simple Grill-Roasted Turkey
Cooking your bird on the grill frees up the oven for all those other holiday dis…
Published: November 2012
Crispy Potato Latkes
Crispy Potato Latkes
For truly crisp latkes, we had to eliminate the one thing potatoes are loaded wi…
Published: November 2012
Chocolate-Espresso Dacquoise
Chocolate-Espresso Dacquoise
This multilayered showpiece of meringue and buttercream coated in ganache might …
Published: November 2012
Perfect Roasted Root Vegetables
Perfect Roasted Root Vegetables
How do you get five different vegetables to cook simultaneously in the same pan …
Published: November 2012
Shepherd's Pie
Shepherd's Pie
Think this classic of tender meat and rich gravy topped with mashed potatoes is …
Published: November 2012

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