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Issue 24

Basic Cornbread for stuffing

This recipe makes a great not-too-sweet bread with a dry texture that’s perfect for stuffing.

  • Fennel & Escarole Stuffing with Pine Nuts

    This stuffing is great sprinkled with a little Parmigiano-Reggiano just before baking.You can also cook this stuffing inside your turkey, as long as you're not brining the bird.

  • Green Beans with Brown Butter & Pecans

    I also give Brussels sprouts this toasty, buttery treatment; I just cook them longer for a tender bite.

  • Ginger Crackles

    These spicy ginger crackles are chewy, old-fashioned cookies with broad appeal.

  • Lemon Snow Drops

  • Mushroom & Roasted Garlic Succotash

    This wintertime version of succotash features mushrooms instead of corn. You can use all button mushrooms or a mix, including shiitake, cremini, and your favorite wild mushrooms.

  • Maple-Brined, Wood-Smoked Grilled Turkey

    Allow a total of 4 to 4-1/2 hours to start the fire, cook the turkey, and let it rest. Have a full bag of charcoal on hand, as you’ll need…

  • Roasted Butternut Squash & Caramelized Onion Casserole

    Roasting the squash gives it a deep, sweet flavor and makes its thick skin easier to peel.

  • Smoked Trout & Avocado Frittata

  • Sauerkraut & Rye Bread Stuffing

    At my first Thanksgiving with my husband’s Baltimore family, I was surprised to see a big bowl of sauerkraut next to the turkey. I later learned that sauerkraut is a…

  • Sweet Potato & Grits Spoon Bread

    Technically, spoon bread is made with cornmeal, but I prefer the texture of this pudding-like dish when made with coarse, country-style grits. Instant grits and even polenta will also give…

  • Vietnamese Coffee

    Vietnamese coffee requires patience, as it can only be made one serving at a time, either in a special filter, as shown, or with a regular drip cone. But whether…

  • Capellini Capricciosi (Spicy Capellini)

    You can find peperoncini—hot, pickled peppers also known as Tuscan peppers—in the supermarket near pickles and relishes or with other imported Italian products.

  • Chorizo & Corn Frittata

    This frittata can be a do-ahead hors d'oeuvre (cut it into small squares and serve at room temperature) or a satisfying supper.

  • Coffee Thins

  • Cream Cheese Swirls

    Piping is easier if the butter and cream cheese are at room temperature and if you work with small amounts of dough in the piping bag.

  • Chocolate Cut-Outs

    A rich, buttery cocoa dough cut into star shapes is the perfect background for piped royal icing, gold dragées, or even gold leaf. Use nonalkalized (natural) cocoa, such as Hershey’s…

  • Cornbread & Sausage Stuffing

    For a stuffing with a bit of heat, use hot Italian sausage or even chorizo. This stuffing is delicious when cooked inside the bird, we like this simple, juicy roast turkey.…

  • Creamy Collards with Smithfield Ham

    Southern lore says to eat collards (and black-eyed peas) on New Year’s Day to bring good luck. This creamy rendition makes superstition delicious.

  • Asparagus & Wild Mushroom Frittata

  • Potato & Ham Frittata

    This makes a hearty breakfast or dinner.

  • Pappardelle with Poached Egg & Caviar

    You can poach the eggs earlier in the day and keep them in cold water. Just before serving, immerse them in simmering water for about 90 seconds to warm them…

  • Triple Caramel Cake

    You can make the caramel sauce ahead; just reheat it to room temperature before using.

  • Hazelnut Toffee Squares

    You can make a lot of these in one batch. Be sure to let the chocolate set before you cut the cookies.

  • Putting the Buttery Crunch in Peanut Brittle

    Raw nuts, butter, and baking soda are secrets to richly flavored, delicate brittle

  • Oranges and Tangerines Star in Winter Fruit Bowls

    A guide to the varieties and their uses

  • Baking Better Cookies Through Chemistry

    Toasting spices, steeping chiles, and searing meat gives you chili with a deep,

  • Baking Light-as-Air Brioche

    The keys to this moist, rich bread are kneading it to elastic smoothness, proofing it overnight for more flavor, and shaping it like a pro

  • Cloves Add Spicy Warmth to Holiday Fare

    Cloves say “winter holidays” more than any other spice. Think of fragrant baked ham studded with whole cloves. Of the inviting scent of mulled wine simmering on the stove and…

  • Making a Savory, Smooth Turkey Gravy

    A smooth roux and tasty drippings equal great gravy

  • Roasting a Perfect Turkey

    Even the most confident cook can be intimidated by the task of roasting the holiday turkey. After all, it’s hard to get much practice when you only do turkey once…

  • Festive Fruit from Marzipan

    “It’s magical, to take a lump of beige paste and turn it into something beautiful,” says marzipan maker Kim Jurado (below right). Jurado and her partner, Gail Watson, own Bella Dulce (in Spanish, “beautiful sweet”), located in Watson’s Manhattan loft, where they craft almond candy oranges, figs, lemons, cherries, pears, and other fruits. Jurado, who is half Mexican and half Swedish, learned to make marzipan from her mother, who “came here from Sweden with her almond grinder.”

  • Brioche à Tête

    You can bake this dough in any loaf pan, but fluted molds will give you that fetching shape. Try 75-gram molds; they’re 2-7/8 inches in top diameter and 1-1/4 inches…

  • Warm Oysters Bathed in Cream & Shallots

    If you shuck the oysters and mince the shallots ahead of time, this dish takes less than 10 minutes to prepare, so it’s easy to serve as an appetizer to…

  • Traditional Peanut Brittle

    The relatively large proportion of corn syrup in this recipe prevents the sugar syrup from crystallizing. There's no need to wash down the sides of the pan or take any…

  • Classic Bread Stuffing Recipe

    Bread stuffing recipes are endlessly customizable. All you have to do is change up the bread, the herbs, and/or the liquid. But if a classic recipe is what you’re after,…

  • How to Make Moist, Delicious Bread Stuffing

    How to make your family's favorite stuffing better than ever

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