November / December
2019
November/December Letter From the Editor: Cruise Night
Dan reflects on the little things that make the holidays so special.
Published: October 2019
Why Dry Bread and Stale Bread Aren’t the Same Thing
Stale bread and bread dried in the oven are both hard. But don’t be fooled into …
Published: October 2019
7 No-Fuss Party Appetizers
Don't shortchange the cocktail hour just because you're preparing an elaborate m…
Published: October 2019
Better Than Creamed Spinach
For a new holiday side, we gussy up greens with a touch of cream and a crisp top…
Published: October 2019
Pastitsio: The Most Impressive Baked Pasta
A triple-decker composition of tubular pasta, spiced meat sauce, and lush bécham…
Published: October 2019
Why (and How to) Roast Duck
Rich and dark inside and out, duck is, as Julia Child once said, “a bird of a di…
Published: October 2019
Why You Should Make Garlic Confit
Silky, nutty-tasting garlic confit is a faster stovetop alternative to oven-roas…
Published: October 2019
A Perfect Trio for Small Kitchen Jobs and Small Kitchens
A small cooling rack and small plastic lid are the perfect complements to our fa…
Published: June 2019
It's Time for a Yule Log Revival
A fluffy, tender cake that rolls effortlessly around a plush, stay-put filling, …
Published: October 2019
Spiral-Sliced Ham Done Right
Our spiral ham is moist and juicy—and every bite benefits from the flavors of th…
Published: October 2019
Elegance from a Can: Creamy White Bean Soup
Soup made with canned beans is convenient and satisfying. But can it be sophisti…
Published: October 2019
Baci di Dama: The World’s Cutest Cookies
These Lilliputian Italian hazelnut-chocolate sandwich cookies are utterly charmi…
Published: October 2019
How to Make the Best Sparkling Cocktails
Here’s how to make champagne cocktails, mimosas, and bellinis that sparkle.
Published: October 2019
How to Cook Roasted Fingerling Potatoes
These spuds come in assorted shapes and sizes. How do you cook them evenly?
Published: October 2019
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