November/December 2021

November / December

2021
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Porchetta-Style Turkey Breast
Porchetta-Style Turkey Breast
Treat turkey the way Italians do pork, and you’ll be rewarded with a stunning, r…
Published: September 2021
Roasted Oysters on the Half Shell with Mustard Butter
Roasted Oysters on the Half Shell with Mustard Butter
Oysters are diverse, sustainable, increasingly accessible, and festive—and prepa…
Published: September 2021
Lumpiang Shanghai with Seasoned Vinegar
Lumpiang Shanghai with Seasoned Vinegar
Culture and cuisine are wrapped up in the making and sharing of the Philippines’…
Published: September 2021
Tartiflette (French Potato and Cheese Gratin)
Tartiflette (French Potato and Cheese Gratin)
A defining taste of Haute-Savoie, tartiflette showcases a creamy regional cheese…
Published: September 2021
Leeks Vinaigrette
Leeks Vinaigrette
This sweet, tender allium plays the lead in a classic French preparation.
Published: September 2021
Jellied Cranberry Sauce
Jellied Cranberry Sauce
Give thanks for customizable flavors and forms—and a touch of nostalgia.
Published: September 2021
Chicken Teriyaki
Chicken Teriyaki
The sweet, salty, umami-packed dish that’s ubiquitous in the United States is no…
Published: September 2021
Vegan Chocolate Mousse
Vegan Chocolate Mousse
Dairy and eggs are the cornerstones of conventional chocolate mousse. Leaving th…
Published: September 2021
Struffoli (Neapolitan Honey Balls)
Struffoli (Neapolitan Honey Balls)
Tiny fried dough balls coated in honey and colorful sprinkles, struffoli will ma…
Published: September 2021
Sous Vide Machines (Immersion Circulators)
Sous Vide Machines (Immersion Circulators)
If you’re planning to plunge into sous vide cooking, we’ve got the best tool for…
Published: July 2021

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