November / December
2013
Florentine Lace Cookies
The easy part about these cookies is that most of the work takes place in a sauc…
Published: November 2013
Julia Child’s Stuffed Turkey, Updated
Julia broke apart turkeys in pursuit of quick and even cooking, effortless carvi…
Published: November 2013
Slow-Roasted Bone-In Pork Rib Roast
A center-cut pork rib roast is as close to prime rib as you can get from the pig…
Published: November 2013
Science: Helping Chocolate Keep Its Temper
Traditional tempering techniques can be fussy and time-consuming, so we develope…
Published: November 2013
Caldo Verde
Everything about this classic Portuguese soup, from the smoky sausage to the ten…
Published: November 2013
Rich Chocolate Tart
Most chocolate tart recipes have similar ingredients, but why do some turn out d…
Published: November 2013
Best Chicken Stew
Everyone knows that when it comes to making stew, beef is king. Everyone is wron…
Published: November 2013
Rigatoni with Beef and Onion Ragu
We knew that the meat in this Neapolitan gravy would add big savory flavor. What…
Published: November 2013
Black Olive Tapenade
After fine-tuning every element in this rich, lusty Provençal spread, we still h…
Published: November 2013
Twice-Baked Sweet Potatoes with Shallot and Parmesan Topping
Could a casserole trick turn watery sweet potatoes into a fluffy filling?
Published: November 2013
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