Menu
Search
Menu
Close

Recipes

  • Shrimp Fra Diavolo with Linguine

    We get the best of the devil by flambéing the shrimp hot and fast and sautéing the garlic long and slow.

    View this recipe
  • Scallops Fra Diavolo with Linguine

    We get the best of the devil by flambéing the shrimp hot and fast and sautéing the garlic long and slow.

    View this recipe
  • Monkfish Fra Diavolo with Linguine

    We get the best of the devil by flambéing the shrimp hot and fast and sautéing the garlic long and slow.

    View this recipe
  • Silky Butternut Squash Soup

    The secret to great butternut squash soup is to sauté the seeds and fibers to build flavor, add water, then steam the flesh over the flavorful liquid.

    View this recipe
  • Curried Butternut Squash Soup with Cilantro Yogurt

    The secret to great butternut squash soup is to sauté the seeds and fibers to build flavor, add water, then steam the flesh over the flavorful liquid.

    View this recipe
  • Buttered Cinnamon-Sugar Croutons

    These makes a nice garnish for our Silky Butternut Squash Soup.

    View this recipe
  • Crisp-Skin High-Roast Butterflied Turkey with Sausage Dressing

    Could we roast a turkey without having to call the fire department or drying out the breast meat? We set out to discover the secret of two-hour roast turkey without the smoke.

    View this recipe
  • Turkey Gravy

    Make this gravy up to three days ahead.

    View this recipe
  • Crescent Rolls

    These rich, buttery rolls can be prebaked, frozen, and then heated just before serving.

    View this recipe
  • Breakfast Strata with Spinach and Gruyère

    The right blend of four staple ingredients—bread, eggs, cheese, and cream—produces a savory breakfast casserole that's simple and satisfying.

    View this recipe
  • Breakfast Strata with Sausage, Mushrooms, and Monterey Jack

    The right blend of four staple ingredients—bread, eggs, cheese, and cream—produces a savory breakfast casserole that's simple and satisfying.

    View this recipe
  • Breakfast Strata with Potatoes, Rosemary, and Fontina

    The right blend of four staple ingredients—bread, eggs, cheese, and cream—produces a savory breakfast casserole that's simple and satisfying.

    View this recipe
  • Blanched Green Beans

    Cooking the beans ahead saves time when you need it most—in the final moments before dinner.

    View this recipe
  • Green Beans with Sauteed Shallots and Vermouth

    Cooking the beans ahead saves time when you need it most—in the final moments before dinner.

    View this recipe
  • Green Beans with Toasted Hazelnuts and Brown Butter

    Cooking the beans ahead saves time when you need it most—in the final moments before dinner.

    View this recipe
  • Green Beans with Buttered Bread Crumbs and Almonds

    Cooking the beans ahead saves time when you need it most-in the final moments before dinner.

    View this recipe
  • Beef Wellington

    Is this dinosaur of a recipe worth making at home? If you like flaky—not soggy—pastry wrapped around perfectly pink, flavorful beef, the answer is an enthusiastic yes.

    View this recipe
  • Classic Creme Brulee

    Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill are the keys to perfect créme brûlée.

    View this recipe
  • Espresso Creme Brulee

    Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill are the keys to perfect créme brûlée.

    View this recipe
  • Tea-Infused Creme Brulee

    Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill are the keys to perfect créme brûlée.

    View this recipe
  • Buttery Shortbread

    A quick, foolproof technique produces shortbread that is miles ahead of the packaged stuff.

    View this recipe
  • Family-Style Creme Brulee

    Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill are the keys to perfect créme brûlée.

    View this recipe

2001

November/December

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection