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October 1997

  • Recipe

    Pear Tarte Tatin with Almond Pastry

    Caramelized pears take the place of apples in this classic dessert. The amounts for flour, butter, and nuts are listed by weight (ounces) and by volume (cups and tablespoons); use…

  • Recipe

    Pork Cutlets with Apples & Onions

    You can use Calvados or applejack instead of vinegar to deglaze, but if you do, take the pan off the heat when you add the alcohol.

  • Recipe

    Breaded Veal Cutlets with a Tricolor Salad

    This recipe works best with high-quality veal, but it’s also excellent with turkey breast or pork. If you can, try to use breadcrumbs from a stale loaf of good peasant…

  • Recipe

    Fettuccine with Mozzarella, Mushrooms and Tomatoes

    In Sicily, restaurants serve excellent fettuccine with a nonstringy mozzarella sauce. They have the advantage of very fresh mozzarella, but that is not completely the secret. To get a nonstringy…

  • How-To

    Montreal Bagels Are a Family Affair

    Montrealers are crazy about bagels from the Fairmount Bagel Bakery. Run by brother and sister Irwin and Rhonda Shlafman, the bakery was started in 1919 by their grandfather, a Russian…

  • Article

    Choosing Coconut Products for Desserts and Ethnic Dishes

    You may be used to tasting coconut only once or twice a year in a cream pie or as a filling for a candy bar, but now that Indian, Thai,…

  • How-To

    Keeping Flour-Thickened Sauces Silky

    If you’ve ever made béchamel, clam chowder, or any other flour-thickened sauce or soup, you’ve probably spent time trying to skim off the skin that forms on the surface as…

  • How-To

    Preparing pans so baked goods won't stick

    The best defense against cakes and muffins that stubbornly stick to the pan is to properly prepare the pan before you add the batter, either by greasing or by greasing…

  • How-To

    Treat Yourself to Old-Fashioned Gingerbread

    With its moist, tender crumb and warming ginger flavor, humble gingerbread satisfies better than more glamorous cakes

  • How-To

    Cooking with Cheese So It's Creamy and Smooth

    From delicate cheese soufflés to fondues and comforting casseroles, many of our favorite dishes get flavor, texture, richness, and nutrients from cheese. When properly handled, melted cheese can be creamy,…