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Issue 30

Flageolet Beans with Slow-Roasted Tomatoes

Flageolets are tiny, tender French beans. Delicate in flavor, they range from creamy white to light green. If you can't find them, try navy beans instead. The slow-roasted tomatoes will…

  • Green Olive & Almond Tapenade

    The saltiness of your olives will determine how many anchovies you use. For best results, make the recipe in the following amount, making additional batches if you want larger quantities.…

  • Mushroom, Endive & Green Bean Salad with Truffle Oil Vinaigrette

    Slender haricots verts are best for this salad. If you can only find regular green beans, slice them thinly. The truffle oil really makes this salad special. Walnut oil or…

  • Roquefort Popovers

    After much trial and error, I've come to the conclusion that for the best results, a popover pan is a must. Borrow or buy a couple -- preferably nonstick. You…

  • Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust

    If you have a heavy-duty roasting pan, sear the filets right in the pan on the stove. Otherwise, use a large, heavy-based skillet.

  • Roasted Fennel, Sausage & Apple Bread Pudding

    This savory combination of autumn ingredients makes a terrific side dish for turkey, or it can be a delicious supper or brunch on its own.

  • Roasted Vegetable Salad with Sherry Dressing

    This is a delicious way to make a meal out of fall vegetables.

  • Roasted Garlic Grainy Mustard

    Use a prepared mustard that’s not too assertive so that the flavor of the garlic comes through.

  • Spice-Scented Lamb Chops with Onion-Tomato Compote

    This dish is wonderful with couscous (the instant kind cooks in five minutes) or with some good crusty bread. If you have ground turmeric on hand, a teaspoon added to…

  • Shrimp & Vegetable Salad with Ginger-Orange Dressing

    You can use basil instead of cilantro (or a combination of both), or add a teaspoon of curry powder to the dressing for a slightly more exotic flavor. If you…

  • Scallion Mustard

     

  • Warm Indian Spice Mix

     

  • Wild Mushroom Bread Pudding with Cambozola Cheese

    This hearty combination of mushrooms and onions with rich Cambozola cheese (a blue-Brie hybrid) is a perfect complement to beef. It you can't find Cambozola, try a blue like Gorgonzola…

  • Caramelized Onion & Roasted Garlic Bread Pudding

    This pudding is a perfect side dish for roast chicken. We like the texture and slightly sweet flavor of challah bread for this pudding, but you can substitute a hearty…

  • Caramel Dessert Sauce

    Tilt the pan as you cook the caramel to better gauge its changing color.

  • Chocolate-Nut Wafers

    As with the Toasted Almond Butter Thins, a very sharp knife makes it easy to slice the nutty dough into neat squares.

  • Coconut Sablés

    No matter how many times you reroll the scraps, these cookies always come out tender and delicate, which is one reason I love them so much. You can roll out…

  • Chicken-Mesclun Salad with Hazelnut Dressing

    You can use leftover roasted chicken pulled off the bone in place of the sautéed breasts. For variety, try crumbled Gorgonzola in place of the aged Gouda, replace the portabellas…

  • Chocolate Dessert Sauce

    Kathleen Stewart uses Callebaut chocolate to make her sauce, but any high-quality chocolate would work.

  • Chai Mix

     

  • Caribbean Spice Mix

  • Cranberry Mustard

    If you use frozen cranberries, let them come to room temperature before using or simmer them longer.

  • Applesauce

    This applesauce is great for garnishing or dipping potato latkes.

  • Potato Latkes

    Look for matzo meal in the Jewish section of the grocery store. If you don’t have a food processor, grate the potatoes on the largest holes of a box grater,…

  • Pork Tenderloin & Spinach Salad with Shallot Dressing

    This salad is terrific with chicken instead of pork, and I also like it with pecans as well as walnuts. The shallots cook along with the pork, allowing you to…

  • Toasted Almond Butter Thins

    If the dough starts to get too soft as you cut the cookies, stick it in the freezer to firm it up.

  • An Elegant Beef Tenderloin Dinner

    Roasted whole beef filet is the centerpiece of this holiday-worthy meal, complemented by vibrant sides.

  • Roasting a Beef Tenderloin

    Four steps—seasoning, searing, coating with mustard, and roasting—produce a juicy beef tenderloin perfect for Christmas dinner or any holiday meal.

  • Winter Cooking Showcases Nuts

    These versatile ingredients add flavor and texture to dishes savory and sweet

  • How to toast nuts for more flavor and crunch

    Whether you're using pine nuts in salads or walnuts in cookie dough, a gentle toasting intensifies the nuts' flavor and maximizes their crunchiness. 1. The simplest way to toast a…

  • A Mix of Flavors from Morocco

    Nowhere is the wide variety of ingredients used in Moroccan cooking on more tempting display than at a weekly souk. At these openair markets, aromas from the spice stalls entice…

  • A Touch of Heat Turns Salad Into Supper

    Once you learn to wilt the greens successfully, you can improvise a warm salad with your own ingredients

  • Gifts from the Kitchen Made for Cooks

    If every year you vow to add something personal, something delicious, and something homemade to your gift list, the following pages will help you keep that promise. We asked some of our favorite chefs who write frequently for us for the recipes for the food items they like to give as gifts. But we didn’t want the usual suspects—cookies, cakes, and candies. Instead, we asked for those things that would interest the cooks on both sides: the one giving and the one getting.

  • Holiday Cookies for Grownups

    No sprinkles, no icing, just a sophisticated quartet of delicate French butter cookies

  • How to Make the Crispest Potato Latkes

    Mom’s secrets: one onion for every two potatoes and a horizontal position in the food processor

  • Savory Bread Puddings

    Mix dried bread, a well-seasoned custard, and hearty ingredients for a terrific main or side dish

  • Toast nuts to give them more flavor and crunch

    Whether you’re using pine nuts in salads or walnuts in cookie dough, a gentle toasting intensifies the nuts’ flavor and maximizes their crunchiness. The simplest way to toast a lot…

  • Hazelnut Dacquoise with Chocolate Mousse & Candied Hazelnuts

    For this recipe, you’ll need a couple of pieces of special equipment: a pastry bag with a 1/2- inch plain tip and a 1/4-inch star tip; an 8-inch tracing template,…

  • Orange-Soaked Bundt Cake

    This amazingly moist and delicious cake is adapted from a favorite family recipe of Bianca Henry, a New York pastry instructor. You'll need a thin skewer to poke holes in…

  • Rustic Whole-Wheat Walnut Bread

    A combination of coarse and fine whole-wheat flours gives this bread a more interesting texture. You can find the coarse kind at most health-food stores; Arrowhead Mills and King Arthur are two brands. You…

  • Checkerboard Cookies

    You’ll end up with a little chocolate dough left over. The yield is big for this recipe, but the dough keeps for months in the freezer as long as you…

  • How To Roast a Beef Tenderloin

    Four steps—seasoning, searing, coating with mustard, and roasting—produce a juicy beef tenderloin perfect for Christmas dinner or any holiday meal.

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