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  • Roast Crisped-Skin Turkey

    In our continuing search for the perfect roast turkey, we find a way to produce a bird with very crisp skin.

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    Roast Stuffed Crisped-Skin Turkey

    In our continuing search for the perfect roast turkey, we find a way to produce a bird with very crisp skin.

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  • Giblet Pan Gravy

    You can start this gravy well ahead of time.

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  • Cornbread and Sausage Stuffing

    For best flavor and texture, dry the cornbread, add a little half-and-half, and let it soak for at least an hour.

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  • Spicy Cornbread Stuffing with Red Peppers, Chipotle Chiles, and Andouille Sausage

    For best flavor and texture, dry the cornbread, add a little half-and-half, and let it soak for at least an hour.

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  • Golden Cornbread

    A great cornbread for stuffing.

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  • Roasted Pears

    High heat, butter, and sugar transform underripe pears into the centerpieces of unusual and delicious winter salads.

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  • Roasted Pear and Beet Salad with Watercress and Blue Cheese

    High heat, butter, and sugar transform underripe pears into the centerpieces of unusual and delicious winter salads.

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  • Arugula and Roasted Pear Salad with Walnuts and Parmesan Cheese

    High heat, butter, and sugar transform underripe pears into the centerpieces of unusual and delicious winter salads.

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  • Romaine and Roasted Pear Salad with Fennel and Lemon-Mint Vinaigrette

    High heat, butter, and sugar transform underripe pears into the centerpieces of unusual and delicious winter salads.

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  • Roast Pork Loin with Apricot, Fig, and Pistachio Stuffing

    We solved the three classic problems with this holiday roast: tough, dry meat; dull, flavorless stuffing; and a sloppy, pale appearance.

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  • Roast Pork Loin with Apricot, Cherry, and Pecan Stuffing

    We solved the three classic problems with this holiday roast: tough, dry meat; dull, flavorless stuffing; and a sloppy, pale appearance.

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  • Roast Pork Loin with Apricot, Prune, and Pine Nut Stuffing

    We solved the three classic problems with this holiday roast: tough, dry meat; dull, flavorless stuffing; and a sloppy, pale appearance.

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  • Rich and Velvety Shrimp Bisque

    We take a circus of recipes and come up with a class act that relies on an unusual approach to extract flavor from the shrimp.

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  • Pommes Anna

    The secrets of foolproof pommes Anna, the classic and elegant French potato cake, are to skip the clarified butter and use a nonstick skillet.

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  • Pasta with Tomato, Bacon, and Onion—Pasta alla Amatriciana

    Simpler is better when making this classic Italian sauce with tomatoes, bacon, and onion.

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  • Basic Turkey Stock

    To make a great soup with the leftover Thanksgiving bird, add one unusual ingredient.

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  • Turkey Noodle Soup

    To make a great soup with the leftover Thanksgiving bird, add one unusual ingredient

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  • Turkey Soup with Potatoes, Linguica, and Kale

    To make a great soup with the leftover Thanksgiving bird, add one unusual ingredient

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  • Spicy Turkey and Jasmine Rice Soup

    To make a great soup with the leftover Thanksgiving bird, add one unusual ingredient

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  • Dutch Apple Pie

    Many recipes for Dutch apple pie are lackluster, but this version, in which the filling and crust are handled separately, is well worth the time and effort.

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  • Quick Dutch Apple Crisp

    Many recipes for Dutch apple pie are lackluster, but this version, in which the filling and crust are handled separately, is well worth the time and effort.

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  • Bittersweet Chocolate Roulade or Yule Log

    We created a cake that is easy to roll but still moist, tender, and full of chocolate flavor. With the cream, ganache, and mushrooms, this cake also makes the ultimate yule log cake.

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  • Espresso-Mascarpone Cream

    Mascarpone's flavor—mildly sweet and refreshing—adds a unique taste to this cake filling.

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  • Dark Chocolate Ganache

    Making ganache in a food processor is a method that beats all others, in our opinion, for ease and consistency.

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November/December

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