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  • Roast Beef Tenderloin

    When you spend this much for a piece of meat, you want to be sure it comes out right. Here's how to add a flavorful crust and end up with an evenly cooked roast.

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  • Parsley Sauce with Cornichons and Capers

    This parsley sauce adds both color and vibrant flavors to beef tenderloin.

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  • Crisp Roast Duck with Port Wine Glaze

    The secret to delicious roast duck without a thick layer of fat is a two-step process. Steam it first, then cut it into parts and roast it.

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  • Orange Glaze

    For the best orange glaze, add a little lime juice.

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  • Rich Coffee Cake Dough

    To give this rich, breadlike coffee cake a tender crumb and a melt-in-your-mouth texture, use plenty of butter, mix the dough very thoroughly, and make sure you let it rise twice.

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  • Rich Coffee Cake Dough, Food Processor Version

    To give this rich, breadlike coffee cake a tender crumb and a melt-in-your-mouth texture, use plenty of butter, mix the dough very thoroughly, and make sure you let it rise twice.

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  • Egg Wash

    Add a bright sheen to pastry with this mixture.

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  • Streusel Topping

    The perfect topping for a traditional coffee cake.

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  • Coffee Cake Icing

    We developed this icing to make a perfect partner to rich, butter coffee cake.

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  • Rich Coffee Cake with Sweet Cheese Filling

    To give this rich, breadlike coffee cake a tender crumb and a melt-in-your-mouth texture, use plenty of butter, mix the dough very thoroughly, and make sure you let it rise twice.

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  • Rich Coffee Cake with Apricot-Orange Filling

    To give this rich, breadlike coffee cake a tender crumb and a melt-in-your-mouth texture, use plenty of butter, mix the dough very thoroughly, and make sure you let it rise twice.

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  • Rich Coffee Cake with Berry Filling

    To give this rich, breadlike coffee cake a tender crumb and a melt-in-your-mouth texture, use plenty of butter, mix the dough very thoroughly, and make sure you let it rise twice.

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  • Sweet Potato Casserole With Ginger

    For a great side dish that doesn’t taste like a dessert, parboil the potatoes before baking, cut down on the butter, and sweeten with a combination of molasses and honey.

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  • Maple Sweet Potato Casserole

    For a great side dish that doesn’t taste like a dessert, parboil the potatoes before baking, cut down on the butter, and sweeten with a combination of molasses and honey.

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  • Orange Sweet Potato Casserole

    For a great side dish that doesn’t taste like a dessert, parboil the potatoes before baking, cut down on the butter, and sweeten with a combination of molasses and honey.

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  • Lemon-Bourbon Sweet Potato Casserole

    For a great side dish that doesn’t taste like a dessert, parboil the potatoes before baking, cut down on the butter, and sweeten with a combination of molasses and honey.

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  • Pecan-Topped Sweet Potato Casserole

    For a great side dish that doesn’t taste like a dessert, parboil the potatoes before baking, cut down on the butter, and sweeten with a combination of molasses and honey.

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  • Arugula and Escarole Salad with Blue Cheese, Figs, and Warm Port Dressing

    Hardy-textured greens with strong flavors create salads that can stand up to a warm dressing or a single hot ingredient.

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  • Arugula and Radicchio Salad with Warm Goat Cheese and Olive Dressing

    Hardy-textured greens with strong flavors create salads that can stand up to a warm dressing or a single hot ingredient.

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  • Radicchio and Watercress Salad with Warm Fennel and Walnut Dressing

    Hardy-textured greens with strong flavors create salads that can stand up to a warm dressing or a single hot ingredient.

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  • Turkey Tetrazzini

    Our Turkey Tetrazzini bakes in just 15 minutes, so the twice-cooked turkey isn’t dry and flavorless.

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  • Oven-Baked Bread Stuffing with Sage and Thyme

    By using the right bread, getting the ratio of wet and dry ingredients just right, and baking it covered, you can make a rich, flavorful stuffing--without the bird.

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  • Oven-Baked Bread Stuffing with Sausage, Pecans, and Apricots

    By using the right bread, getting the ratio of wet and dry ingredients just right, and baking it covered, you can make a rich, flavorful stuffing--without the bird.

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  • Oven-Baked Bread Stuffing with Ham, Pine Nuts, and Fennel

    By using the right bread, getting the ratio of wet and dry ingredients just right, and baking it covered, you can make a rich, flavorful stuffing--without the bird.

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  • Oven-Baked Bread Stuffing with Bacon and Apples

    By using the right bread, getting the ratio of wet and dry ingredients just right, and baking it covered, you can make a rich, flavorful stuffing--without the bird.

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  • Individual Fallen Chocolate Cakes

    This undercooked chocolate cake baked in a ramekin is a restaurant staple. Could we translate it for the home kitchen?

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  • Fallen Chocolate Cake

    This undercooked chocolate cake baked in a ramekin is a restaurant staple. Could we translate it for the home kitchen?

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  • Orange Fallen Chocolate Cakes

    This undercooked chocolate cake baked in a ramekin is a restaurant staple. Could we translate it for the home kitchen?

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  • Pecan or Walnut Crescent Cookies

    Superfine sugar and a combination of finely chopped and ground nuts yield tender, delicate, nutty cookies.

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  • Almond or Hazelnut Crescent Cookies

    Superfine sugar and a combination of finely chopped and ground nuts yield tender, delicate, nutty cookies.

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  • Crisp Roast Duck with Orange Glaze

    The secret to delicious roast duck without a thick layer of fat is a two-step process. Steam it first, then cut it into parts and roast it.

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1998

November/December

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