November / December
2001
Silky Butternut Squash Soup
The secret to great butternut squash soup is to sauté the seeds and fibers to bu…
Published: November 2001
Crescent Rolls
These rich, buttery rolls can be prebaked, frozen, and then heated just before s…
Published: November 2001
Espresso Crème Brûlée
Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill a…
Published: November 2001
Tea-Infused Crème Brûlée
Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill a…
Published: November 2001
Family-Style Crème Brûlée
Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill a…
Published: November 2001
Buttered Cinnamon-Sugar Croutons
These makes a nice garnish for our Silky Butternut Squash Soup.
Published: November 2001
Classic Beef Wellington
Is this dinosaur of a recipe worth making at home? If you like flaky—not soggy—p…
Published: November 2001
Green Beans with Toasted Hazelnuts and Brown Butter
Cooking the beans ahead saves time when you need it most—in the final moments be…
Published: November 2001
Scallops Fra Diavolo with Linguine
We get the best of the devil by flambéing the shrimp hot and fast and sautéing t…
Published: November 2001
Shrimp Fra Diavolo with Linguine
We get the best of the devil by flambéing the shrimp hot and fast and sautéing t…
Published: November 2001
Blanched Green Beans
Cooking the beans ahead saves time when you need it most—in the final moments be…
Published: November 2001
Buttery Shortbread
A quick, foolproof technique produces shortbread that is miles ahead of the pack…
Published: November 2001
Green Beans with Sauteed Shallots and Vermouth
Cooking the beans ahead saves time when you need it most—in the final moments be…
Published: November 2001
Green Beans with Buttered Bread Crumbs and Almonds
Cooking the beans ahead saves time when you need it most-in the final moments be…
Published: November 2001
Crisp-Skin High-Roast Butterflied Turkey with Sausage Dressing
Could we roast a turkey without having to call the fire department or drying out…
Published: November 2001
Red Wine for Cooking
Do distinctive flavor profiles come through once the wine is cooked down?
Published: November 2001
Classic Crème Brûlée
Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill a…
Published: November 2001
Breakfast Strata with Sausage, Mushrooms, and Monterey Jack
The right blend of four staple ingredients—bread, eggs, cheese, and cream—produc…
Published: November 2001
Curried Butternut Squash Soup with Cilantro Yogurt
The secret to great butternut squash soup is to sauté the seeds and fibers to bu…
Published: November 2001
Monkfish Fra Diavolo with Linguine
We get the best of the devil by flambéing the shrimp hot and fast and sautéing t…
Published: November 2001
Breakfast Strata with Potatoes, Rosemary, and Fontina
The right blend of four staple ingredients—bread, eggs, cheese, and cream—produc…
Published: November 2001
Breakfast Strata with Spinach and Gruyère
The right blend of four staple ingredients—bread, eggs, cheese, and cream—produc…
Published: November 2001
Blade Grinders
Mornings can be difficult; grinding coffee should be easy, fast, and fuss-free. …
Published: February 2019
Buy the Winner
Crème Brûlée
Preparing this classic restaurant dessert at home isn't hard. And it means you'l…
Published: December 2007
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