November / December
2010
Chewy Sugar Cookies
Everyone thinks it's easy to make classic buttery-tasting sugary cookies that ar…
Published: November 2010
Roasted Carrots
Roasting carrots draws out their natural sugars and intensifies their flavor. Th…
Published: November 2010
Chocolate-Raspberry Torte
To make this dessert more than a mere elegant centerpiece, we ditched the dull, …
Published: November 2010
Roasted Smashed Potatoes
You don't need a deep-fryer to produce spuds with a mashed-potato creaminess and…
Published: November 2010
Butterflied Turkey with Cranberry-Molasses Glaze
What's the trick to applying a glossy, tangy-sweet glaze to turkey so it doesn't…
Published: November 2010
Classic Spaghetti and Meatballs for a Crowd
Meatballs and tomato gravy are the ultimate comfort food, except when you're the…
Published: November 2010
Quick Chicken Fricassee
This classic French dish of poached chicken in cream sauce would have a lot goin…
Published: November 2010
Bread Stuffing with Sausage, Dried Cherries, and Pecans
We developed a stuffing that cooks in a baking dish with all the flavor of an in…
Published: November 2010
Classic Pot Roast
These days, pot roasts come in all styles and flavors. But when we went looking …
Published: November 2010
Crispy Pan-Fried Pork Chops
A bread coating can be just the thing to give lean, bland pork chops a flavor bo…
Published: November 2010
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