November / December
2011
Resting Clabbered Milk
Directions for making a buttermilk substitute by adding lemon juice to milk alwa…
Published: November 2011
Plastic Wrap Safety
Is it safe to place plastic wrap directly on the surface of still-warm, fatty fo…
Published: November 2011
Keys to Perfect Holiday Cookies
Basic butter cookies are the perfect template for decorating—provided you start …
Published: November 2011
Gingersnaps
What’s the secret to gingersnaps that combine bold spice flavor and real snap? T…
Published: November 2011
Foolproof Holiday Cookies
Rolling out cookie dough is a sticky business. Most recipes add excess flour, an…
Published: November 2011
Oven-Roasted Chicken Thighs
Chicken thighs plus the blast of a broiler equals undercooked meat and charred …
Published: November 2011
Farmhouse Vegetable and Barley Soup
Richly flavored vegetable soup is no problem when you’ve fussed over homemade s…
Published: November 2011
Cranberry Chutney with Apple and Crystallized Ginger
For a standout sauce, we needed to do more than just fine-tune the sweet-tart cl…
Published: November 2011
Cranberry Chutney with Fennel and Golden Raisins
For a standout sauce, we needed to do more than just fine-tune the sweet-tart cl…
Published: November 2011
Spicy Cranberry Chutney
For a standout sauce, we needed to do more than just fine-tune the sweet-tart cl…
Published: November 2011
Roasted Brussels Sprouts with Bacon and Pecans
What would it take to create tender, nutty-tasting Brussels sprouts in just one …
Published: November 2011
Cranberry-Orange Chutney
For a standout sauce, we needed to do more than just fine-tune the sweet-tart cl…
Published: November 2011
Roasted Brussels Sprouts with Walnuts and Lemon
What would it take to create tender, nutty-tasting Brussels sprouts in just one …
Published: November 2011
Choosing the Right Roast
Choosing the right roast is almost as important as deciding how to cook it.
Published: November 2011
The Effect of Flipping on a Crisp Burger and Steak Crust
Conventional wisdom dictates that hamburgers or steaks should be flipped just o…
Published: November 2011
Roasted Brussels Sprouts
What would it take to create tender, nutty-tasting Brussels sprouts in just one …
Published: November 2011
Cranberry Chutney with Pear, Lemon, and Rosemary
For a standout sauce, we needed to do more than just fine-tune the sweet-tart cl…
Published: November 2011
Mustard-Cream Sauce
This recipe is the perfect accompaniment to our Best Prime Rib.
Published: November 2011
Roasted Brussels Sprouts
What would it take to create crisp, delicious, nutty-tasting brussels sprouts in…
Published: November 2011
The Easiest Way to Quick-Chill Wine
We've discovered an easy and effective technique for quick chilling wine.
Published: November 2011
Cranberry Chutney
For a standout sauce, we needed to do more than just fine-tune the sweet-tart cl…
Published: November 2011
Best Prime Rib
Top chefs say that 18 hours in a 120-degree oven is the route to prime rib perfe…
Published: November 2011
Lemon-Thyme Butter
This compound butter is the perfect accompaniment to our Farmhouse Vegetable and…
Published: November 2011
All-Purpose White Glaze
Even a simple, all-purpose glaze can dress up a simple butter cookie.
Published: November 2011
Pasta with Broccoli Rabe and Sausage
To fine-tune this classic combination, we first needed to tame broccoli rabe’s b…
Published: November 2011
Ragu alla Bolognese
Our goal was the richest, most savory interpretation of this famous meat sauce. …
Published: November 2011
Braised Turkey with Gravy
Roast turkey is the norm today, but early American cookbooks often recommended …
Published: November 2011
Gingersnaps
What’s the secret to gingersnaps that combine bold spice flavor and real snap? …
Published: November 2011
Ragu alla Bolognese
Our goal was the richest, most savory interpretation of this famous meat sauce.…
Published: November 2011
Herbed Croutons
These croutons make a perfect accompaniment to our Farmhouse Vegetable and Barle…
Published: November 2011
Best Prime Rib
Top chefs say 18 hours in a 120-degree oven is the route to prime rib perfection…
Published: November 2011
Roasted Garlic Salsa Verde for Oven-Roasted Chicken Thighs
This sweet salsa verde must be made in tandem with our Oven-Roasted Chicken Thig…
Published: November 2011
Oven-Roasted Chicken Thighs
For chicken thighs with crispy skin and succulent meat, we flipped the whole coo…
Published: November 2011
Cookie Decorating Tips
Here are some quick and easy decorating tips for your holiday treats.
Published: November 2011
How to Use Elephant Garlic
Can you use enormous “elephant garlic” just like regular garlic?
Published: November 2011
Knife Block Sets
Nine pieces of matching cutlery, plus a block for easy storage? It could be a ba…
Published: November 2011
Paris-Brest
We knew this showstopper French dessert was both elegant and delicious. Now tha…
Published: November 2011
Pasta with Broccoli Rabe, Raisins, and Pine Nuts
To fine-tune this classic combination, we first needed to tame broccoli rabe’s b…
Published: November 2011
Roasted Shallot and Mint Chutney for Oven-Roasted Chicken Thighs
This sauce must be made in tandem with our Oven-Roasted Chicken Thighs.
Published: November 2011
Farmhouse Vegetable and Barley Soup
Richly flavored vegetable soup is no problem when you’ve fussed over homemade st…
Published: November 2011
All About Carryover Cooking
When you’re cooking an expensive roast, getting it to the table cooked just the…
Published: November 2011
Swapping Nut Butters
Peanut allergies have become so commonplace. Can you substitute other nut butter…
Published: November 2011
Pasta with Broccoli Rabe and Sausage
To fine-tune this classic combination, we first needed to tame broccoli rabe’s b…
Published: November 2011
Roasted Poblano-Cilantro Salsa for Oven-Roasted Chicken Thighs
This sauce must be made in tandem with our Oven-Roasted Chicken Thighs.
Published: November 2011
Paris-Brest
We knew Paris Brest was both elegant and delicious. Now that we’ve perfected its…
Published: November 2011
Braised Turkey with Gravy
Roast turkey is the norm today, but early American cookbooks often recommended a…
Published: November 2011
Gussying Up Glazed Cookies
With the right techniques, decorating cookies with colored glazes in different …
Published: November 2011
The Truth About Braising
It’s a common misconception that braising—cooking food half-submerged in liquid…
Published: November 2011
Preserving Salt's Crunch
We were disappointed when the flaky sea salt we sprinkled on fish fillets, stea…
Published: November 2011
How to Make a Faux Pastry Bag
If you want to make a recipe requiring simple piping—but you don’t own a pastry…
Published: November 2011
Keeping Artichokes from Darkening
It's believed that to keep artichokes from darkening, they must be stored in lem…
Published: November 2011
How to Use Goat Butter
Cheese shops have recently started carrying goat butter. Can it be used in the s…
Published: November 2011
Taking the Bite Out of Radicchio
The deep red color of radicchio adds much to a salad, but sometimes it tastes to…
Published: November 2011
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