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  • Perfect Pecan Pie

    After patiently scouring dozens of recipes, we finally create a pie with silky smooth texture, rich pralinelike flavor, and a crisp crust.

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  • Triple Chocolate Chunk Pecan Pie

    After patiently scouring dozens of recipes, we finally create a pie with silky smooth texture, rich pralinelike flavor, and a crisp crust.

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  • Buttermilk Pecan Pie with Raisins

    After patiently scouring dozens of recipes, we finally create a pie with silky smooth texture, rich pralinelike flavor, and a crisp crust.

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  • Maple Pecan Pie

    After patiently scouring dozens of recipes, we finally create a pie with silky smooth texture, rich pralinelike flavor, and a crisp crust.

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  • Roast Turkey with Giblet Pan Gravy

    We find that with decreased brining strength and a lower oven temperature, the method we developed for small turkeys works just as well for larger birds.

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  • Classic Genoise

    Use clarified butter and mix cornstarch with flour to solve problems with this egg-leavened cake.

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  • Perfect Prime Rib

    For a roast that's as pink, juicy, and tender at the surface as it is in the center, sear it first, then roast it long and low.

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  • Classic Potato Gratin

    For the easiest, most tender gratin, cook the potatoes on the stovetop in liquid, then bake them in a shallow pan.

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  • Potato Gratin with Sweet Peppers and Tomatoes

    For the easiest, most tender gratin, cook the potatoes on the stovetop in liquid, then bake them in a shallow pan.

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  • Potato Gratin with Broth and Parmesan

    For the easiest, most tender gratin, cook the potatoes on the stovetop in liquid, then bake them in a shallow pan.

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  • Basic Braised Brussels Sprouts

    Braising is the preferred way to prepare these "little cabbages," with microwaving a close second.

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  • Glazed Brussels Sprouts with Chestnuts

    Braising is the preferred way to prepare these "little cabbages," with microwaving a close second.

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  • Braised Brussels Sprouts with Tarragon-Mustard Butter

    Braising is the preferred way to prepare these "little cabbages," with microwaving a close second.

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  • Brussels Sprouts with Garlic and Pine Nuts

    Braising is the preferred way to prepare these "little cabbages," with microwaving a close second.

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  • Brussels Sprouts Braised in Cream

    Braising is the preferred way to prepare these "little cabbages," with microwaving a close second.

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  • Braised Brussels Sprouts with Nutmeg Scented White Sauce

    Braising is the preferred way to prepare these "little cabbages," with microwaving a close second.

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  • Old-Fashioned Gingerbread

    For the best version of this traditional cake, use light molasses, equal parts of whole milk and buttermilk, and melt the butter before adding it to the batter.

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  • Apple Upside-Down Gingerbread

    For the best version of this traditional cake, use light molasses, equal parts of whole milk and buttermilk, and melt the butter before adding it to the batter.

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  • Gingerbread with Dried Fruit

    For the best version of this traditional cake, use light molasses, equal parts of whole milk and buttermilk, and melt the butter before adding it to the batter.

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  • Orange Sauce for Gingerbread

    Citrus complements gingerbread spices. This orange sauce offers a refreshing change from the more traditional lemon-flavored sauce.

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  • Egg Pasta

    Tested recipes can eliminate the frustrating trial and error most cooks experience with these fickle electric machines.

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  • Spinach Pasta

    Tested recipes can eliminate the frustrating trial and error most cooks experience with these fickle electric machines.

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  • Spiced Apple Raisin Phyllo Triangles

    To avoid cracking and sticking, thaw phyllo dough slowly, keep it at room temperature, and brush it with melted or clarified butter.

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  • Spinach, Leek, and Feta Phyllo Triangles

    To avoid cracking and sticking, thaw phyllo dough slowly, keep it at room temperature, and brush it with melted or clarified butter.

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  • Fresh Herb Pasta

    Tested recipes can eliminate the frustrating trial and error most cooks experience with these fickle electric machines.

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  • Durum Wheat Pasta

    Tested recipes can eliminate the frustrating trial and error most cooks experience with these fickle electric machines.

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  • Grand Marnier Cake with Neoclassic Orange Buttercream

    Master baker Rose Beranbaum uses clarified butter and mixes cornstarch with flour to solve problems with this egg-leavened cake.

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1995

November/December

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