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October 2011 - Page 2 of 11

  • Article

    How to Make (and Fix) Emulsion Sauces

    Learn the chemistry behind these notoriously tricky sauces, plus the secrets to getting them right and fixing them if they (gasp) break.

  • Article

    Sweet Potato Secrets

    For delicious results every time, use dry heat and don’t give in to their sugary side.

  • Recipe

    Escarole Salad with Olives and Garlic Croutons

    With its garlicky greens, crunchy croutons, and salty anchovies, this salad is reminiscent of a classic Caesar salad but without the creaminess.

  • How-To

    How to Make Gingerbread Cookies

    Gingerbread cookies are a classic holiday cookie that every baker should know how to make.

  • Article

    New Year’s Wine Resolutions

    Start the year with five new ways to drink well outside the box.

  • Recipe

    Twice-Baked Sweet Potatoes with Leeks and Sausage

    In these comforting stuffed sweet potatoes, fresh herbs, salty sausage, Gruyère, and sour cream are delicious, savory counterpoints to the sweet potatoes and leeks. Serve them as a main dish…

  • Recipe

    Sautéed Sweet Potatoes with Orange-Mint Gremolata

    Here, sweet potatoes are lightly browned and tossed with a simple gremolata—a garnish of citrus zest, chopped herbs, and garlic—for a bright hit of flavor. Toasted pecans lend crunch and…

  • Recipe

    Sweet Potato Cottage Pie

    A cottage pie is like a shepherd’s pie, except that it’s made with beef, not lamb. Here, a hearty filling of ground beef, salty olives, savory tomatoes, and warming spices…

  • Recipe

    German Chocolate Bombes

    These showstoppers are a creative spin on a classic dessert. Here, individual ganache-glazed chocolate cake bombes are filled with decadent chocolate mousse and creamy pecan-coconut pudding. And, they're the perfect…

  • Recipe

    Frisée, Avocado, and Grapefruit Salad

    It’s best to layer this elegant salad, so the avocado and grapefruit don’t weigh down the delicate greens. If you like, you can mix a handful of arugula or thinly…