November / December
2008Roasted 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
Stovetop Roast Chicken with Spicy Thai Sauce
One skillet and a Chinese technique were all we needed to produce the speediest …
Published: November 2008
Lemon Sables
These French butter cookies offer sophistication and style from simple pantry in…
Published: November 2008
Toasted Coconut Sables
These French butter cookies offer sophistication and style from simple pantry in…
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
Vanilla Pretzel Cookies
These French butter cookies offer sophistication and style from simple pantry in…
Published: November 2008
Chocolate Sables
These French butter cookies offer sophistication and style from simple pantry in…
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
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
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
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
Pumpkin Pie
This pumpkin pie recipe is so satisfying and easy, you'll want to eat it more th…
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
Hungarian Beef Stew
American versions of Hungarian goulash are often overloaded with vegetables and …
Published: November 2008
Rustic Dinner Rolls
Turning flour, water, and yeast into crusty, airy rolls is one of the hardest bi…
Published: November 2008
Sautéed Green Beans with Tarragon and Lime
Parboiling, shocking, drying, sautéing—do you really need a four-step process to…
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
Black and White Spiral Cookies
These French butter cookies offer sophistication and style from simple pantry in…
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
French Butter Cookies (Sables)
These French butter cookies offer sophistication and style from simple pantry in…
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
Chocolate Sandwich Sablé Cookies
These French butter cookies offer sophistication and style from simple pantry in…
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
Roasted Sweet Potatoes
Too often, roasted sweet potatoes turn out starchy and wan. To hit their sweet s…
Published: November 2008
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