November/December 2004

November / December

2004
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Salad with Roquefort, Avocado, Tomatoes, and Bacon
Blue cheese makes an interesting dinner guest, inviting a wide range of other in…
Published: November 2004
Marinated Mushrooms
Marinated Mushrooms
Do marinated mushrooms have to be slimy, watery, and, well, pretty much inedible…
Published: November 2004
Roasted Brined Turkey
Roasted Brined Turkey
Since we introduced the brined turkey in 1993, we have tested dozens of techniqu…
Published: November 2004
Garlic-Rosemary Smashed Potatoes
Garlic-Rosemary Smashed Potatoes
When there's no gravy and the potatoes have to stand on their own, lots of home …
Published: November 2004
Braised Chicken with Swiss Chard, Tomatoes, and Balsamic Vinegar
Braised Chicken with Swiss Chard, Tomatoes, and Balsamic Vinegar
Italians have long paired balsamic vinegar and chicken. But given the poor quali…
Published: August 2007
Spritz Cookies
Spritz Cookies
That golden-swirled kiss of a holiday cookie often ends up bland, gummy, and tas…
Published: November 2004
Spritz Cookies with Lemon Essence
Spritz Cookies with Lemon Essence
That golden-swirled kiss of a holiday cookie often ends up bland, gummy, and tas…
Published: November 2004
Almond Spritz Cookies
Almond Spritz Cookies
That golden-swirled kiss of a holiday cookie often ends up bland, gummy, and tas…
Published: November 2004
Chocolate Caramel Walnut Tart
Chocolate Caramel Walnut Tart
This holiday tart is a winner, as long as the star ingredients sing in harmony, …
Published: November 2004
Salad with Fennel, Dried Cherries, Walnuts, and Roquefort
Salad with Fennel, Dried Cherries, Walnuts, and Roquefort
Blue cheese makes an interesting dinner guest, inviting a wide range of other in…
Published: November 2004
Salad with Apple, Celery, Hazelnuts, and Roquefort
Blue cheese makes an interesting dinner guest, inviting a wide range of other in…
Published: August 2007
Salad with Roasted Beets, Fried Shallots, and Roquefort
Blue cheese makes an interesting dinner guest, inviting a wide range of other in…
Published: November 2004
Shallot-Balsamic Sauce with Rosemary and Mustard
Shallot-Balsamic Sauce with Rosemary and Mustard
Add flavor to lean pork tenderloin with this flavorful sauce.
Published: November 2004
Carbonnade a la Flamande (Belgian Beef, Beer, and Onion Stew)
Carbonnade a la Flamande (Belgian Beef, Beer, and Onion Stew)
We wanted hearty chunks of beef and sliced sweet onion in a lightly thickened br…
Published: November 2004
Dried Cherry-Port Sauce with Onions and Marmalade
This recipe works very well with pan-seared pork tenderloins.
Published: November 2004
Garlicky Lime Sauce with Cilantro
This assertive sauce is based on a Mexican sauce called mojo de ajo—it works ver…
Published: November 2004
Disposable Baking Pans
We tested two plastic brands and one aluminum brand and found one to be a decent…
Published: November 2004
Buy the Winner
Nutmeg Grinders
Nutmeg Grinders
Fresh nutmeg is definitely better than preground—so what's the best way to grind…
Published: November 2004
Buy the Winner
Beer for Carbonnade
When making carbonnade, purists will settle for nothing less than a traditional …
Published: November 2004

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