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Recipes

  • Roasted Sweet Potatoes

    Too often, roasted sweet potatoes turn out starchy and wan. To hit their sweet spot, was it time to throw out a cardinal rule of roasting?

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  • French Butter Cookies (Sables)

    These French butter cookies offer sophistication and style from simple pantry ingredients. That is, if you can capture their elusive sandy texture.

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  • Lemon Sables

    These French butter cookies offer sophistication and style from simple pantry ingredients. That is, if you can capture their elusive sandy texture.

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  • Toasted Coconut Sables

    These French butter cookies offer sophistication and style from simple pantry ingredients. That is, if you can capture their elusive sandy texture.

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  • Almond Sables

    These French butter cookies offer sophistication and style from simple pantry ingredients. That is, if you can capture their elusive sandy texture.

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  • Vanilla Pretzel Cookies

    These French butter cookies offer sophistication and style from simple pantry ingredients. That is, if you can capture their elusive sandy texture.

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  • Stovetop Roast Chicken with Lemon-Herb Sauce

    One skillet and a trick from Chinese cookery were all we needed to produce the speediest crisp and juicy roast chicken that never saw the inside of an oven.

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  • Chocolate Sables

    These French butter cookies offer sophistication and style from simple pantry ingredients. That is, if you can capture their elusive sandy texture.

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  • Black and White Spiral Cookies

    These French butter cookies offer sophistication and style from simple pantry ingredients. That is, if you can capture their elusive sandy texture.

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  • Stovetop Roast Chicken with Spicy Thai Sauce

    One skillet and a trick from Chinese cookery were all we needed to produce the speediest crisp and juicy roast chicken that never saw the inside of an oven.

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  • Stovetop Roast Chicken with Grapefruit-Tarragon Sauce

    One skillet and a trick from Chinese cookery were all we needed to produce the speediest crisp and juicy roast chicken that never saw the inside of an oven.

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  • Chocolate Sandwich Sablé Cookies

    These French butter cookies offer sophistication and style from simple pantry ingredients. That is, if you can capture their elusive sandy texture.

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  • Hungarian Beef Stew

    Stew overloaded with vegetables and sour cream give goulash a bad name. We wanted to set the record straight.

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  • Sautéed Green Beans with Roasted Red Peppers and Basil

    Parboiling, shocking, drying, sautéing—do you really need a four-step process to produce tender, evenly cooked beans?

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  • Slow-Roasted Turkey with Gravy

    Roasting a whole turkey is a race to keep the white meat from drying out while the dark meat cooks through. So who says you have to roast it whole?

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  • Sautéed Green Beans with Smoked Paprika and Almonds

    Parboiling, shocking, drying, sautéing—do you really need a four-step process to produce tender, evenly cooked beans?

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  • Spicy Sautéed Green Beans with Ginger and Sesame

    Parboiling, shocking, drying, sautéing—do you really need a four-step process to produce tender, evenly cooked beans?

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  • Rustic Dinner Rolls

    Turning flour, water, and yeast into crusty, airy rolls is one of the hardest bits of kitchen wizardry around. We wanted to make the process foolproof.

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  • Garlicky Shrimp Pasta

    Delicate shrimp, volatile garlic, and a whole mess of oil—what could possibly go wrong?

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  • Pumpkin Pie

    The best thing about pumpkin pie shouldn't be that you only have to eat it once a year. If any Thanksgiving tradition deserves a fresh approach, it’s this one.

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  • Stuffed Portobello Mushrooms with Spinach and Goat Cheese

    We set out to transform this humdrum party food into a first-rate side dish worth making after the holidays are over.

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  • Stovetop Roast Chicken with Sake Glaze

    One skillet and a trick from Chinese cookery were all we needed to produce the speediest crisp and juicy roast chicken that never saw the inside of an oven.

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  • Sautéed Green Beans with Garlic and Herbs

    Parboiling, shocking, drying, sautéing—do you really need a four-step process to produce tender, evenly cooked beans?

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  • ONLINE EXTRA

    Sautéed Green Beans with Tarragon and Lime

    Parboiling, shocking, drying, sautéing—do you really need a four-step process to produce tender, evenly cooked beans?

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  • Roasted Sweet Potatoes with Maple-Thyme Glaze

    Too often, roasted sweet potatoes turn out starchy and wan. To hit their sweet spot, was it time to throw out a cardinal rule of roasting?

    View this recipe
  • ONLINE EXTRA

    Roasted Sweet Potatoes with Spiced Brown Sugar Glaze

    Too often, roasted sweet potatoes turn out starchy and wan. To hit their sweet spot, was it time to throw out a cardinal rule of roasting?

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  • ONLINE EXTRA

    Stuffed Portobello Mushrooms with Cheddar and Prosciutto

    We set out to transform this humdrum party food into a first-rate side dish worth making after the holidays are over.

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  • ONLINE EXTRA

    Checkerboard Cookies

    These French butter cookies offer sophistication and style from simple pantry ingredients. That is, if you can capture their elusive sandy texture.

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2008

November/December

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