January / February
2012
Catalan-Style Beef Stew with Mushrooms
When we took a closer look at the way Spanish cooks make beef stew, we found a …
Published: January 2012
Mushroom and Leek Galette with Gorzonzola
We knew we wanted the ease of a free-form tart, but the typical delicate butter…
Published: January 2012
Croissants
Croissants can be a culinary triumph—or a waste of time. Our recipe guarantees s…
Published: January 2012
Red Wine—Braised Pork Chops
To get juicy, tender meat and a rich, silky sauce, we first had to pick the rig…
Published: January 2012
Chocolate Truffles
Turning out dense, creamy, professional-quality chocolate truffles at home was e…
Published: January 2012
All-Purpose Spray Cleaners
For cutting through grease, grime, and food splatters on counters, stoves, and…
Published: January 2012
New England Fish Chowder
Searching for a route to fresher, cleaner flavors, we got a bonus: shorter cooki…
Published: January 2012
Home Fries
Could the key to really good, genuinely crisp home fries be really bad boiled po…
Published: January 2012
Chicken Marbella
More than 25 years ago, this dinner-party mainstay put The Silver Palate Cookbo…
Published: January 2012
Roasted Red Pepper and Pistachio Pesto for Cheese Ravioli
Packaged ravioli are super convenient. But choose the wrong sauce and dinner wil…
Published: January 2012
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