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  • Thick and Creamy Potato Latkes

    A two-step technique for grating potatoes yields latkes that are crispy around the edges but still creamy in the center, with serious potato flavor.

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  • Cranberry-Green Grape Relish

    Cranberries, dried fruit, sweet potatoes, and other winter produce can quickly be transformed into relishes that bring bright, sharp tastes to the table.

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  • Cumin-Spiked Orange-Red Onion Relish

    Cranberries, dried fruit, sweet potatoes, and other winter produce can quickly be transformed into relishes that bring bright, sharp tastes to the table.

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  • Fennel-Tangerine Slaw

    "Slaw" is a version of the Dutch word for salad— this dish proves that slaw doesn't need to be made from cabbage nor is it just for the summer.

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  • Curried Sweet Potato Chutney

    Cranberries, dried fruit, sweet potatoes, and other winter produce can quickly be transformed into relishes that bring bright, sharp tastes to the table.

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  • Roast Cured Rack of Pork

    For best results with today's lower-fat (and therefore lower-flavor) pork, use the slightly fattier rib end of the loin and either age the meat for five days in the refrigerator or inject it with a last-minute marinade.

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  • Roast Marinated Rack of Pork

    For best results with today's lower-fat (and therefore lower-flavor) pork, use the slightly fattier rib end of the loin and either age the meat for five days in the refrigerator or inject it with a last-minute marinade.

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  • Pasta with Fresh Clam Sauce

    Start with small littlenecks or cockles, cook them separately, and use the natural clam juices as the basis for a quick sauce.

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  • Easy Roasted Onions

    Using almost no oil and limited preparation, we transform everyday yellow onions into a special side dish.

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  • Roasted Onion and Bacon Dip

    Using almost no oil and limited preparation, we transform everyday yellow onions into a special side dish.

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  • Classic Apple Pie

    Here's a recipe that works not only with the best fall apples but with a combination of Granny Smith and McIntosh, which are available everywhere, anytime.

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  • Apple Pie with Crystallized Ginger

    Here's a recipe that works not only with the best fall apples but with a combination of Granny Smith and McIntosh, which are available everywhere, anytime.

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  • Apple Pie with Dried Fruit

    Here's a recipe that works not only with the best fall apples but with a combination of Granny Smith and McIntosh, which are available everywhere, anytime.

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  • Holiday Eggnog

    A custard base provides well-rounded, creamy flavor, and technique that combines the milk and eggs in several stages yields ultra-smooth texture.

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  • Perfect Chocolate Truffles

    Chocolate truffles have been tarted up with most every ingredient in the baker's pantry. Here's how to keep things simple, showcasing the deep, pure flavor of chocolate.

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  • Chocolate Nut Truffles

    Chocolate truffles have been tarted up with most every ingredient in the baker's pantry. Here's how to keep things simple, showcasing the deep, pure flavor of chocolate.

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  • Chocolate Coconut Truffles

    Chocolate truffles have been tarted up with most every ingredient in the baker's pantry. Here's how to keep things simple, showcasing the deep, pure flavor of chocolate.

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  • Stuffed Roast Turkey

    Stuffing the turkey can lead to overcooked white meat and potential safety problems. The solution? Preheat the stuffing, brine the bird, and use dual oven temperatures.

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  • Bacon and Apple Stuffing

    Stuffing the turkey can lead to overcooked white meat and potential safety problems. The solution? Preheat the stuffing, brine the bird, and use dual oven temperatures.

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  • Cornbread Stuffing with Sausage and Pecans

    We added bourbon to give this classic southern stuffing even more of a southern flair.

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1997

November/December

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