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Recipes

  • Green Beans with Toasted Walnuts and Tarragon

    Boil or braise depending on the beans' age and toughness.

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  • Green Beans with Bacon and Onion

    Boil or braise depending on the beans' age and toughness.

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  • Green Beans Braised in Tomatoes

    Boil or braise depending on the beans' age and toughness.

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  • Green Beans and Mushrooms Braised in Cream

    Boil or braise depending on the beans' age and toughness.

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  • Classic Trifle

    For perfect texture, taste, and appearance, bake your custard in a very shallow dish and use small squares of relatively firm sponge cake.

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  • Baked Sweet Potatoes

    For moist flesh and soft, lightly caramelized skin, oil the potatoes before baking, place them on the middle rack in a 400-degree oven, and never turn them during baking.

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  • Savory Mashed Sweet Potatoes

    For moist flesh and soft, lightly caramelized skin, oil the potatoes before baking, place them on the middle rack in a 400-degree oven, and never turn them during baking.

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  • Simmered Country Ham

    We find that only older hams need to be soaked before cooking and that baking and simmering yield delicious but very different results.

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  • Glazed Baked Country Ham

    We find that only older hams need to be soaked before cooking and that baking and simmering yield delicious but very different results.

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  • Mussels Steamed in White Wine

    To avoid grit, buy a rope-cultured product or Great Eastern bottom-cultivated mussels, then steam in a flavorful broth.

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  • Mussels Steamed in White Wine with Curry and Basil

    To avoid grit, buy a rope-cultured product or Great Eastern bottom-cultivated mussels, then steam in a flavorful broth.

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  • Mussels Steamed in White Wine with Tomato and Basil

    To avoid grit, buy a rope-cultured product or Great Eastern bottom-cultivated mussels, then steam in a flavorful broth.

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  • Steamed Mussels with Asian Flavors

    To avoid grit, buy a rope-cultured product or Great Eastern bottom-cultivated mussels, then steam in a flavorful broth.

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  • Southern Spoon Bread

    For light, tender spoon bread, choose finely ground cornmeal and use beaten egg whites instead of baking powder for lift.

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  • Southern Spoon Bread with Cheddar Cheese

    For light, tender spoon bread, choose finely ground cornmeal and use beaten egg whites instead of baking powder for lift.

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  • Citrus Salad with Bitter Greens and Parmesan Shavings

    Winter fruits combine with other ingredients to make substantial, flavorful salads.

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  • Grape and Feta Salad with Rosemary

    Winter fruits combine with other ingredients to make substantial, flavorful salads.

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  • Pear Salad with Arugula, Walnuts and Gorgonzola

    Winter fruits combine with other ingredients to make substantial, flavorful salads.

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  • Apple-Cranberry Salad with Creamy Lemon Vinaigrette

    Winter fruits combine with other ingredients to make substantial, flavorful salads.

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  • Apple-Beet Salad with Creamy Dill Dressing

    Winter fruits combine with other ingredients to make substantial, flavorful salads.

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  • Pureed Carrot Soup with Nutmeg

    For vegetable soups with fresher flavor, use a high proportion of vegetables, cook them in stock, and then enrich with milk.

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  • Pureed Broccoli Soup with Basil

    For vegetable soups with fresher flavor, use a high proportion of vegetables, cook them in stock, and then enrich with milk.

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  • Pureed Butternut Squash Soup with Ginger

    For vegetable soups with fresher flavor, use a high proportion of vegetables, cook them in stock, and then enrich with milk.

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  • Pureed Cauliflower Soup with Coriander

    For vegetable soups with fresher flavor, use a high proportion of vegetables, cook them in stock, and then enrich with milk.

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  • Creamy Potato Soup with Chives

    For vegetable soups with fresher flavor, use a high proportion of vegetables, cook them in stock, and then enrich with milk.

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1996

November/December

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