A Holiday Feast with French Beef Stew
Caramelized Onion Dip
The key to quicker caramelized onions is the ingredient we least expected: water.
The essence of this hearty French beef stew is flavor, and lots of it. The secrets? Use the right cut of meat, salt pork, and a brown roux; forget canned beef stock; and buy the best bottle of wine you can afford.
Creamy Mushroom Soup
Long, slow cooking turns ordinary supermarket mushrooms into deeply flavored, creamy mushroom soup.
Green Goddess Dip
Supermarket and homemade soup-mix dips have relegated the crudités platter to a bad memory. But the proper base and a few bold ingredients can bring it back.
These rich, buttery rolls can be prebaked, frozen, and then heated just before serving.
Garlic Mashed Potatoes
Cook the potatoes whole and in their skins, add the right dairy in the right order, and toast--don't roast--the garlic.
Smoked Salmon Dip with Dill and Horseradish
Using fresh ingredients and the right base reminds us of how good these classics can be.