January/February 1996

January / February

1996
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Published: January 1996
Cilantro Cream
Serve the cream in a small bowl along with cured or smoked fish or gravlax.
Beef Stew with Tomatoes, Orange Zest, and Olives
Published: January 1996
Beef Stew with Tomatoes, Orange Zest, and Olives
Choose chuck, use a combination of broth and wine, and thicken at the beginning …
Beef Stew with Bacon, Mushrooms, and Pearl Onions
Published: January 1996
Beef Stew with Bacon, Mushrooms, and Pearl Onions
Choose chuck, use a combination of broth and wine, and thicken at the beginning …
Hearty Beef Stew
Published: January 1996
Hearty Beef Stew
Choose chuck, use a combination of broth and wine, and thicken at the beginning …
Tarte Tatin
Published: January 1996
Tarte Tatin
The trick to perfect caramelization is standing apple quarters on edge.
Gravlax for a Crowd
Published: January 1996
Gravlax for a Crowd
Here's an easy method for wet-brining salmon fillets that ensures even, never sa…
Slow-Roasted Chicken
Published: January 1996
Slow-Roasted Chicken
After roasting 14 birds, we offer our two favorite methods.
Classic Roast Chicken
Published: February 2018
Classic Roast Chicken
For moist, well-seasoned meat and evenly golden skin, give the bird a salty soak…
Featherweight Pancakes
Published: January 1996
Featherweight Pancakes
For the best flavor and texture, cut back on the leavening and use buttermilk th…
Toasted Pecan Pancakes
Published: January 1996
Toasted Pecan Pancakes
For the best flavor and texture, cut back on the leavening and use buttermilk th…
Published: January 1996
Onion Relish for Gravlax
This relish adds a piquant element to gravlax.
Whole-Wheat Pancakes
Published: January 1996
Whole-Wheat Pancakes
For the best flavor and texture, cut back on the leavening and use buttermilk th…
Light and Fluffy Pancakes
Published: January 1996
Light and Fluffy Pancakes
For the best flavor and texture, cut back on the leavening and use buttermilk th…
Published: January 1996
Braised Butternut Squash with Dried Apricots, Raisins, and Madras Spices
Braising enhances the deep flavors of winter's squashes and root vegetables.
Published: January 1996
Quick Braised Bok Choy, Turnips, and Watercress with Ginger and Soy
Braising enhances the deep flavors of winter's squashes and root vegetables.
Published: January 1996
Braised Onions with Red Wine, Thyme, and Pancetta
Braising enhances the deep flavors of winter's squashes and root vegetables.
Published: January 1996
Pan-Braised Root Vegetables with Red Cabbage and Rosemary
Braising enhances the deep flavors of winter's squashes and root vegetables.
Thick and Chewy Chocolate Chip Cookies
Published: January 1996
Thick and Chewy Chocolate Chip Cookies
After testing 40 variations, we discover how to make a thick, chewy gourmet shop…
Beef Stew with Tomatoes, Cinnamon, and Cloves
Published: January 1996
Beef Stew with Tomatoes, Cinnamon, and Cloves
Choose chuck, use a combination of broth and wine, and thicken at the beginning …

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