November / December
2004
Braised Chicken with Swiss Chard, Tomatoes, and Balsamic Vinegar
Italians have long paired balsamic vinegar and chicken. But given the poor quali…
Published: November 2004
Chocolate Caramel Walnut Tart
This holiday tart is a winner, as long as the star ingredients sing in harmony, …
Published: November 2004
Garlic-Rosemary Smashed Potatoes
When there's no gravy and the potatoes have to stand on their own, lots of home …
Published: November 2004
Smashed Potatoes with Bacon and Parsley
When there's no gravy and the potatoes have to stand on their own, lots of home …
Published: November 2004
Salad with Roquefort, Avocado, Tomatoes, and Bacon
Blue cheese makes an interesting dinner guest, inviting a wide range of other in…
Published: November 2004
Salad with Fennel, Dried Cherries, Walnuts, and Roquefort
Blue cheese makes an interesting dinner guest, inviting a wide range of other in…
Published: November 2004
Shallot-Balsamic Sauce with Rosemary and Mustard
Add flavor to lean pork tenderloin with this flavorful sauce.
Published: November 2004
Salad with Apple, Celery, Hazelnuts, and Roquefort
Blue cheese makes an interesting dinner guest, inviting a wide range of other in…
Published: November 2004
Spritz Cookies with Lemon Essence
That golden-swirled kiss of a holiday cookie often ends up bland, gummy, and tas…
Published: November 2004
Almond Spritz Cookies
That golden-swirled kiss of a holiday cookie often ends up bland, gummy, and tas…
Published: November 2004
Dried Cherry-Port Sauce with Onions and Marmalade
This recipe works very well with pan-seared pork tenderloins.
Published: November 2004
Roasted Brined Turkey
Since we introduced the brined turkey in 1993, we have tested dozens of techniqu…
Published: November 2004
Marinated Mushrooms
Do marinated mushrooms have to be slimy, watery, and, well, pretty much inedible…
Published: November 2004
Salad with Roasted Beets, Fried Shallots, and Roquefort
Blue cheese makes an interesting dinner guest, inviting a wide range of other in…
Published: November 2004
Garlicky Lime Sauce with Cilantro
This assertive sauce is based on a Mexican sauce called mojo de ajo—it works ver…
Published: November 2004
Pan-Seared Oven-Roasted Pork Tenderloins
How could we add flavor and juiciness to this lean, dry, often overcooked cut of…
Published: November 2004
Spritz Cookies
That golden-swirled kiss of a holiday cookie often ends up bland, gummy, and tas…
Published: November 2004
Smashed Potatoes
When there's no gravy and the potatoes have to stand on their own, lots of home …
Published: November 2004
Beer for Carbonnade
When making carbonnade, purists will settle for nothing less than a traditional …
Published: November 2004
Carbonnade a la Flamande (Belgian Beef, Beer, and Onion Stew)
We wanted hearty chunks of beef and sliced sweet onion in a lightly thickened br…
Published: November 2004
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