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October 2009 - Page 2 of 15

  • How-To

    Cake Fancy

    Three impossibly delicious cakes (and the secrets to their good looks).

  • Magazine

    Duck, Duck, Goose! (and Hens)

    Turkey is so Thanksgiving. Set your holiday table with a bird of another feather: slow-roasted duck, steam-roasted goose, or

  • Recipe

    Candied Ginger

    You can use store-bought ginger instead of making your own, but homemade candied ginger isn’t hard to make and it has a couple of advantages: feisty ginger flavor and a…

  • Recipe

    Parsnip and Carrot Pickles with Chiles

    Try these delicately spiced, slightly sweet pickles with cheese and crackers, cold cuts, sandwiches, pork chops, or hamburgers.

  • Article

    Wine Openers

    With so many options on the market, it’s hard to know which kind to buy. We’ve done the research for you, picking the best styles and our favorite brands.

  • Menu

    A Dressed Up Holiday Menu

    This menu is luxury on a plate, featuring a show-stopping beef roast with a creamy morel mushroom sauce and chocolate soufflés.

  • Menu

    A Dressed Down Holiday Menu

    This casual menu (with root-beer-poached pears for dessert) is simple to pull off, but still makes your guests feel special.

  • How-To

    How to Make Chocolate Fudge

    Learn how to make the smoothest, creamiest chocolate fudge ever—plus four flavor variations for everyone on your gift list.

  • Recipe

    Pear Ginger Cake with Whipped Cream and Rum-Caramel Glaze

    It’s a triple-decker stunner that features a soft, tender cake with fresh pears and homemade ginger folded into the batter, and a billowy whipped cream filling and frosting. All is…

  • Recipe

    Meyer Lemon Drop Cocktails

    This recipe can be easily doubled to make two cocktails at a time. If you can’t find Meyer lemons, use regular lemons, but you may need to add more simple…