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Recipes

  • Better Chicken Marsala

    Chicken cutlets napped with a silky mushroom-Marsala sauce are a restaurant standard. So why doesn’t anyone cook them at home?

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  • Best Ground Beef Chili

    Ground beef chili offers more convenience than chili made with chunks of meat. But before you can make a truly great version, you need to understand the nature of ground beef.

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  • Rustic Bread Stuffing with Cranberries and Walnuts

    We’ve updated our turkey methods but never reworked stuffing. The time had come.

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  • Sweet Potato Soup

    The secrets to creamy sweet potato soup with deep, earthy-sweet flavor? Use those peels, and turn off the heat.

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  • Baked Alaska

    The classic cake, ice cream, and meringue combo is a science experiment you can eat. Our modern, less-sweet version is one you’ll actually enjoy.

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    Better Chicken Marsala for Two

    Chicken cutlets napped with a silky mushroom-Marsala sauce are a restaurant standard. So why doesn’t anyone cook them at home?

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  • Brussels Sprout Salad with Warm Bacon Vinaigrette

    Salads made with these hearty leaves can be a lot to chew on. We fixed that.

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  • Roasted Rack of Lamb with Roasted Red Pepper Relish

    If you have the know-how, rack of lamb can be one of the simplest—and most elegant—holiday dishes you’ll ever make.

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  • Roasted Rack of Lamb with Sweet Mint-Almond Relish

    If you have the know-how, rack of lamb can be one of the simplest—and most elegant—holiday dishes you’ll ever make.

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  • ONLINE EXTRA

    Rustic Bread Stuffing with Dates and Almonds

    We’ve updated our turkey methods but never reworked stuffing. The time had come.

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  • Rustic Bread Stuffing with Fennel and Pine Nuts

    We’ve updated our turkey methods but never reworked stuffing. The time had come.

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  • ONLINE EXTRA

    Brussels Sprout Salad with Warm Mustard Vinaigrette

    Salads made with these hearty leaves can be a lot to chew on. We fixed that.

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  • Brussels Sprout Salad with Warm Brown Butter Vinaigrette

    Salads made with these hearty leaves can be a lot to chew on. We fixed that.

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  • ONLINE EXTRA

    Sautéed Mushroom Topping

    Serve with our Cook's Illustrated Sweet Potato Soup.

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  • Buttery Rye Croutons

    Instead of turning on the oven to make croutons, we gently fry them in a skillet. A combination of olive oil and butter gives the croutons great flavor without the risk of burning.

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  • Candied Bacon Bits

    For a sweet and savory garnish for sweet potato soup, we cook bacon pieces until crisp.

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  • Maple Sour Cream

    The sweetness of pure maple syrup and tanginess of sour cream make an ideal garnish for earthy sweet potato soup.

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  • Ultranutty Pecan Bars

    By banishing the custard filling in favor of a topping that emphasizes the pecan’s nutty richness, we made this bar cookie simpler, too.

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  • Miso-Marinated Salmon

    Turns out, miso is one of the best ways to flavor salmon—inside and out.

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  • ONLINE EXTRA

    Miso-Marinated Salmon for Two

    Turns out, miso is one of the best ways to flavor salmon—inside and out.

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  • Marshmallows

    Homemade marshmallows are easy to make. Serve with our Hot Chocolate Mix or cut them into mini marshmallows to use in our 15-Minute Rocky Road Fudge.

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  • Pasta e Ceci (Pasta with Chickpeas)

    Pasta and chickpeas is a homey Italian standard. Our tweaks added depth but not fuss.

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2015

November/December

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