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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.

  • How-To

    How to Make Gingerbread Cookies

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

  • Recipe

    Endive and Watercress Salad with Apples and Herbs

    In this refreshing salad, cool, crisp endive and apple pair well with peppery watercress and tangy lemon-shallot dressing. Fresh chervil, parsley, tarragon, and chives—a classic French herb mixture known as…

  • Recipe

    Sweet Potato Oven Fries with Fry Sauce

    Delicious on their own, these smoky, slightly sweet fries are downright dangerous when dipped into a zesty spin on fry sauce, a ketchup-and-mayonnaise-based condiment popular in Utah, Idaho, and the…

  • Recipe

    Roasted Red Pepper and White Bean Dip with Toasted Pitas

    Smoky-sweet roasted red peppers star in this creamy party-worthy dip. 

  • 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

    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

    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.

  • 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…