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  • Rigatoni with Beef and Onion Ragu

    We knew that the meat in this Neapolitan gravy would add big savory flavor. What we learned in the making was that the other key player—the onions—would, too.

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  • Julia Child’s Stuffed Turkey, Updated

    Julia broke apart turkeys in pursuit of quick and even cooking, effortless carving—and stuffing that tastes of the bird. We put our own spin on her approach.

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  • Turkey Gravy for Julia Child’s Stuffed Turkey, Updated

    This rich gravy extracts flavor from every last bit of turkey.

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  • Twice-Baked Sweet Potatoes with Shallot and Parmesan Topping

    Could a casserole trick turn watery sweet potatoes into a fluffy filling?

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  • ONLINE EXTRA

    Twice-Baked Sweet Potatoes with Bacon Topping

    Could a casserole trick turn watery sweet potatoes into a fluffy filling?

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  • ONLINE EXTRA

    Twice-Baked Sweet Potatoes with Cinnamon Toast Topping

    Could a casserole trick turn watery sweet potatoes into a fluffy filling?

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  • Best Chicken Stew

    Everyone knows that when it comes to making stew, beef is king. Everyone is wrong.

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  • Slow-Roasted Bone-In Pork Rib Roast

    A center-cut pork rib roast is as close to prime rib as you can get from the pig. So why not cook it the same way?

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  • Port Wine-Cherry Sauce

    This elegant, make-ahead sauce perfectly pairs with our Slow-Roasted Bone-In Pork Rib Roast.

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    Cider-Golden Raisin Sauce

    This elegant, make-ahead sauce perfectly pairs with our Slow-Roasted Bone-In Pork Rib Roast.

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  • ONLINE EXTRA

    Orange-Cranberry Sauce

    This elegant, make-ahead sauce perfectly pairs with our Slow-Roasted Bone-In Pork Rib Roast.

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  • Black Olive Tapenade

    After fine-tuning every element in this rich, lusty Provençal spread, we still hadn’t managed to tame its saltiness. Finally, we found inspiration across the border.

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  • Spaghetti with Black Olive Tapenade

    After fine-tuning every element in this rich, lusty Provençal spread, we still hadn’t managed to tame its saltiness. Finally, we found inspiration across the border.

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  • Boiled Potatoes with Black Olive Tapenade

    After fine-tuning every element in this rich, lusty Provençal spread, we still hadn’t managed to tame its saltiness. Finally, we found inspiration across the border.

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  • Black Olive Tapenade Vinaigrette

    After fine-tuning every element in this rich, lusty Provençal spread, we still hadn’t managed to tame its saltiness. Finally, we found inspiration across the border.

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  • Rich Chocolate Tart

    Most chocolate tart recipes have similar ingredients, but why do some turn out dull and others shine? We set out to solve the mystery.

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  • Florentine Lace Cookies

    The easy part about these cookies is that most of the work takes place in a saucepan. The harder part? Perfecting their delicate lacy shape and glossy chocolate coating.

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  • Caldo Verde

    Everything about this classic Portuguese soup, from the smoky sausage to the tender potatoes and greens, is hearty and satisfying—except for its thin body.

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2013

November/December

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