November/December 2011

November / December

2011
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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
Farmhouse Vegetable and Barley Soup
Richly flavored vegetable soup is no problem when you’ve fussed over homemade s…
Published: November 2011
Roasted Brussels Sprouts
Roasted Brussels Sprouts
What would it take to create tender, nutty-tasting Brussels sprouts in just one …
Published: November 2011
Best Prime Rib
Best Prime Rib
Top chefs say that 18 hours in a 120-degree oven is the route to prime rib perfe…
Published: November 2011
Braised Turkey with Gravy
Braised Turkey with Gravy
Roast turkey is the norm today, but early American cookbooks often recommended …
Published: November 2011
Gingersnaps
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
Knife Block Sets
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
Cranberry Chutney
Cranberry Chutney
For a standout sauce, we needed to do more than just fine-tune the sweet-tart cl…
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

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