November / December
2008
Vanilla Pretzel Cookies
These French butter cookies offer sophistication and style from simple pantry in…
Published: November 2008
Lemon Sables
These French butter cookies offer sophistication and style from simple pantry in…
Published: November 2008
Searing vs. Sautéing
Published: November 2008
Whole Grain White Bread
There's a new whole grain white bread product on the market. How does it differ …
Published: November 2008
Meat Pounder
Though now rather dated, this menacing-looking contraption reminds us of the tim…
Published: November 2008
Toasted Coconut Sables
These French butter cookies offer sophistication and style from simple pantry in…
Published: November 2008
Blind Baking a Pie Shell
We develop a method for blind baking (prebaking) a pie shell when specific instr…
Published: November 2008
Hungarian Beef Stew
American versions of Hungarian goulash are often overloaded with vegetables and …
Published: November 2008
Pumpkin Pie
This pumpkin pie recipe is so satisfying and easy, you'll want to eat it more th…
Published: November 2008
Pumpkin Pie
If any Thanksgiving tradition deserves a fresh approach, it’s this one.
Published: November 2008
Sautéed Green Beans with Smoked Paprika and Almonds
Parboiling, shocking, drying, sautéing—do you really need a four-step process to…
Published: November 2008
Roasted Sweet Potatoes with Maple-Thyme Glaze
Too often, roasted sweet potatoes turn out starchy and wan. To hit their sweet s…
Published: November 2008
Roasted Sweet Potatoes with Spiced Brown Sugar Glaze
Too often, roasted sweet potatoes turn out starchy and wan. To hit their sweet s…
Published: November 2008
Roasted Sweet Potatoes
Too often, roasted sweet potatoes turn out starchy and wan. To hit their sweet s…
Published: November 2008
Sauteed Green Beans with Garlic and Herbs
Parboiling, shocking, drying, sauteing - do you really need a four-step process …
Published: November 2008
Garlicky Shrimp Pasta
Delicate shrimp, volatile garlic, and a whole mess of oil—what could possibly go…
Published: November 2008
Almond Sables
These French butter cookies offer sophistication and style from simple pantry in…
Published: November 2008
Stovetop Roast Chicken with Spicy Thai Sauce
One skillet and a Chinese technique were all we needed to produce the speediest …
Published: November 2008
Adding a Decorative Edge to a Pie Shell
Here are a few different ways to add a decorative edge to your pie crust.
Published: November 2008
Rustic Dinner Rolls
Turning flour, water, and yeast into crusty, airy rolls is one of the hardest bi…
Published: November 2008
Chocolate Sables
These French butter cookies offer sophistication and style from simple pantry in…
Published: November 2008
Testing Slicing Knives
Producing thin, even slices of meat can be next to impossible if you don’t have …
Published: November 2008
Slow-Roasted Turkey with Gravy
Roasting a whole turkey is a race to keep the white meat from drying out while t…
Published: November 2008
Black and White Spiral Cookies
These French butter cookies offer sophistication and style from simple pantry in…
Published: November 2008
Dicing Potatoes
Cutting potatoes into the perfect dice for purposes of aesthetics and even cooki…
Published: November 2008
Checkerboard Cookies
These French butter cookies offer sophistication and style from simple pantry in…
Published: November 2008
Sautéed Green Beans with Garlic and Herbs
Parboiling, shocking, drying, sautéing—do you really need a four-step process to…
Published: November 2008
Sautéed Green Beans with Roasted Red Peppers and Basil
Parboiling, shocking, drying, sautéing—do you really need a four-step process to…
Published: November 2008
Chocolate Sandwich Sablé Cookies
These French butter cookies offer sophistication and style from simple pantry in…
Published: November 2008
Stovetop Roast Chicken with Lemon-Herb Sauce
One skillet and a trick from Chinese cookery were all we needed to produce the s…
Published: November 2008
Adding Eggs One at a Time
Most recipes call for adding eggs one at a time to creamed butter and sugar. Wou…
Published: November 2008
Do You Need a Nonstick Roasting Pan?
A great roasting pan should brown food evenly and produce substantial fond. Can …
Published: November 2008
Dicing Onions
The best method for dicing onions provides enough knife control and eliminates t…
Published: November 2008
Rustic Dinner Rolls
Turning flour, water, and yeast into crusty, airy rolls is one of the hardest bi…
Published: November 2008
Stuffed Portobello Mushrooms with Cheddar and Prosciutto
We set out to transform this humdrum party food into a first-rate side dish wort…
Published: November 2008
Spicy Sautéed Green Beans with Ginger and Sesame
Parboiling, shocking, drying, sautéing—do you really need a four-step process to…
Published: November 2008
French Butter Cookies (Sables)
These French butter cookies offer sophistication and style from simple pantry in…
Published: November 2008
Keeping Skin from Shrinking
Achieving moist, crisp skin, usually comes at a price. Is there a way to get bot…
Published: November 2008
Mincing Carrots
Here’s how we turn the odd shape of a carrot into evenly minced pieces.
Published: November 2008
Free-Form Rustic Dinner Rolls
Less handling is the key to an airy, chewy texture.
Published: November 2008
Stovetop Roast Chicken
One skillet and a trick from Chinese cookery were all we needed to produce the s…
Published: November 2008
Stuffed Portobello Mushrooms with Spinach and Goat Cheese
We set out to transform this humdrum party food into a first-rate side dish wort…
Published: November 2008
Cutting Stew Meat
Instead of using prepackaged stew meat, we prefer to purchase a whole cut of mea…
Published: November 2008
Hungarian Beef Stew
American versions of Hungarian goulash are often overloaded with vegetables and …
Published: November 2008
Roasted Sweet Potatoes
Too often, roasted sweet potatoes turn out starchy and wan. To hit their sweet s…
Published: November 2008
Dry versus Liquid Measuring Cups
Is it absolutely necessary to use a dry measuring cup for dry ingredients and li…
Published: November 2008
Disposable Baking Pans
Are disposable aluminum pans okay to use to transport baked goods such as casser…
Published: November 2008
Dealcoholized Wine
Can alcohol-free wine be substituted for regular in cooking?
Published: November 2008
Invoking the Yolk
We weren't convinced an egg yolk was necessary in our sablé recipes. But after a…
Published: November 2008
Portobello Mushrooms
Here’s how to buy, store, and clean this giant of the mushroom family.
Published: November 2008
Properly Proofed Dough
A reliable way of telling if your dough is ready for the oven.
Published: November 2008
French Butter Cookies (Sables)
These French butter cookies offer sophistication and style from simple pantry in…
Published: November 2008
Slow-Roasted Turkey
Roasting a whole turkey is a race to keep the white meat from drying out while t…
Published: November 2008
Sweet Paprika
The best versions of this renowned Hungarian spice pack a punch that goes beyond…
Published: November 2008
Stovetop Roast Chicken with Sake Glaze
One skillet and a trick from Chinese cookery were all we needed to produce the s…
Published: November 2008
Stuffed Portobello Mushrooms with Spinach and Goat Cheese
We set out to transform this humdrum party food into a first-rate side dish wort…
Published: November 2008
It's About Twine
Hardware store string, unwaxed dental floss, cotton twine, linen twine—just whic…
Published: November 2008
Checkerboard Cookies
Here are the foolproof steps to create this simple but striking cookie.
Published: November 2008
Turkey Safety
There are a few things to know about safety when getting your holiday bird to th…
Published: November 2008
Turbinado and Demerara Sugar
We use these coarse-textured, "raw" sugars in our recipes from time to time, but…
Published: November 2008
Clam Juice
When there's no time to shuck fresh littlenecks for a homemade seafood base, we …
Published: November 2008
Buy the WinnerSautéed Green Beans with Tarragon and Lime
Parboiling, shocking, drying, sautéing—do you really need a four-step process to…
Published: November 2008
Stovetop Roast Chicken with Grapefruit-Tarragon Sauce
One skillet and a trick from Chinese cookery were all we needed to produce the s…
Published: November 2008
Cannellini Bean Substitute
Dried cannellini beans can be difficult to find. Are dried great Northern or nav…
Published: November 2008
Slicing/Carving Knives
Want perfect slices at your holiday table? Lose the chef’s knife.
Published: October 2015
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