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Issue 88

Basic Roasted Sweet Potatoes

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the sweet potatoes with olive oil and salt and pepper before roasting. Or toss the sweet…

  • Bourbon-Glazed Brown Sugar Pecan Poundcake

     

  • Broccoli with Eggs & Lemony Parmesan Breadcrumbs

     

  • Basic Roasted Cauliflower

    You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the cauliflower with olive oil and salt and pepper before roasting. Or toss…

  • Basic Roasted Asparagus

    You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the asparagus with olive oil and salt and pepper before roasting. Or toss…

  • Basic Roasted Fennel

    You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the fennel with olive oil and salt and pepper before roasting. Or toss…

  • Basic Roasted Turnips

    You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the turnips with olive oil and salt and pepper before roasting. Or toss…

  • Basic Roasted Beets

    You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the beets with olive oil and salt and pepper before roasting. Or toss…

  • Basic Roasted Green Beans

    You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the green beans with olive oil and salt and pepper before roasting. Or…

  • Basic Roasted Brussels Sprouts

    You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the Brussels sprouts with olive oil and salt and pepper before roasting. Or toss…

  • Basic Roasted Rutabaga

    You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the rutabaga with olive oil and salt and pepper before roasting. Or toss the rutabaga with Sesame Sea…

  • Basic Roasted Butternut Squash

    You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the butternut squash with olive oil and salt and pepper before roasting. Or toss the butternut squash…

  • Basic Roasted Potatoes

    You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the potatoes with olive oil and salt and pepper before roasting. Or toss the potatoes…

  • Basic Roasted Parsnips

    You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the parsnips with olive oil and salt and pepper before roasting. Or toss the parsnips…

  • Basic Roasted Mushrooms

    You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the mushrooms with olive oil and salt and pepper before roasting. Or toss the mushrooms…

  • Basic Roasted Broccoli

    You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the broccoli with olive oil and salt and pepper before roasting. Or toss the broccoli…

  • Basic Pie Pastry

    This pre-baked pie shell is the base for Bourbon-Vanilla Bean Pumpkin Pie, Muscovado Pumpkin Pie, and Caramel Pumpkin Pie.

  • Bourbon-Vanilla Bean Pumpkin Pie

  • French Farmers' Soup

    This hearty soup makes the most of root vegetables, paired with baby lima beans. If you're short on time, you can substitute 3 cups canned limas (rinsed and drained) for…

  • Ginger-Lemon-Soy Splash

    Give roasted vegetables an Asian flavor by tossing them with this savory splash. Try it with roasted beets, broccoli, carrots, cauliflower, or mushrooms.

  • Garlic Crostini with Spinach, Mushroom & Parmigiano Salad

    When buying spinach, look for leaves that are uniformly green and crisp. Avoid those that are wilted, excessively wet, or yellowed. Fresh spinach can be quite gritty, especially the larger…

  • Linguine with Clam Sauce

    Linguine with clam sauce should be packed with flavor: nicely garlicky and a little spicy. Most of all it should taste of fresh, delicious clams with the unmistakable tang of…

  • Moroccan-Style Spice Rub

    Give your vegetables a Moroccan kick by tossing them with this warm spice mix before roasting. It pairs especially well with sweeter or starchy vegetables such as butternut squash, carrots, cauliflower, parsnips, potatoes, sweet potatoes,…

  • Orange Chicken with Scallions

    Make sure to get all of your slicing and dicing done first, because once you start cooking, things move quickly when making this stir-fry, which isn’t overly sweet, but just…

  • Muscovado Pumpkin Pie

    The flavors of this pie are inspired by Caribbean ingredients. Muscovado sugar is a rich, moist, dark brown sugar made by an artisanal process that preserves the spicy nuances of natural molasses…

  • Rosemary-Thyme-Lemon Oil

    Toss this infused oil with your vegetables before roasting to give them extra flavor. It's a terrific complement to roasted beets, butternut squash, carrots, cauliflower, fennel, mushrooms, parsnips, potatoes, and…

  • Roasted Potatoes with Rosemary, Lemon & Thyme

     

  • Sesame Salt (gomasio)

    This Japanese seasoned salt adds a nutty nuance to any roasted vegetable. It's especially good paired with roasted asparagus, broccoli, Brussels sprouts, green beans, parsnips, sweet potatoes, and turnips.

  • Sweet Potato Gratin with Caramelized Onions

     

  • Sausage-Maple Bread Stuffing

     

  • Spinach Salad with Apple, Dried Apricots & Pappadam Croutons

    When buying spinach, look for leaves that are uniformly green and crisp. Avoid those that are wilted, excessively wet, or yellowed. Fresh spinach can be quite gritty, especially the larger…

  • Seared Baby Bok Choy with Tofu & Shiitakes

    If you're trying to eat less meat these days, but aren't crazy about giving up its texture and flavor, this stir-fry will please you. The combination of extra-firm tofu and…

  • Stir-Fried Noodles with Beef & Vegetables

    Takeout may be easy, but it's nowhere near as fun as making dinner yourself. Tonight, pick up a package of bean threads or rice noodles and treat your family to…

  • Spicy Beef with Peanuts & Chiles

    As seductive as picking up the telephone and ordering in on a busy weeknight may be, you can throw together a stir-fry quicker than it takes a delivery person to…

  • Sesame Chicken with Ginger & Snow Peas

     

  • Strawberry-Orange-Vanilla Breakfast Smoothie

    Not only do we like this for breakfast, but we’ve also been known to whip one up in the test kitchen when we need a little pick-me-up during a busy…

  • Spinach Salad with Chicken, Cashews, Ginger & Fried Wontons

    Instead of cooking chicken breasts, you can use leftover roasted or rotisserie chicken. You'll need 3-1/2 cups. When buying spinach, look for leaves that are uniformly green and crisp. Avoid…

  • Warm Spinach Salad with Eggs, Bacon & Croutons

    When buying spinach, look for leaves that are uniformly green and crisp. Avoid those that are wilted, excessively wet, or yellowed. Fresh spinach can be quite gritty, especially the larger…

  • Caramelized Shallot Butter

    For a taste of France, toss a knob of this butter with roasted vegetables as soon as they come out of the oven. It's especially nice on roasted asparagus, Brussels sprouts,…

  • Cranberry Sauce with Vanilla, Maple Syrup & Cassis

     

  • Classic Mashed Potatoes

  • Caramel Pumpkin Pie

    The homemade caramel for this pumpkin pie provides a subtle, almost butterscotch-like backdrop to the rich taste of pumpkin.

  • Curried Coconut Shrimp

     

  • Hearty Bean and Vegetable Soup: Create Your Own

    Every fall my soup pot gets a workout. But of all the soups and stews I concoct to keep my friends and family warm, everyone’s favorites are the hearty bean…

  • Apple Crisp with Pecans & Orange

    Since apple season and the pecan harvest coincide, combine the two ingredients in a cinnamon-accented crisp. It smells heavenly while it bakes.

  • Pork Tenderloin with Sage & Marsala Sauce

    This may look like a special-occasion roast, but it’s actually perfect for a weeknight, and while the fried sage leaves are optional, do try them. They make an unusual crisp…

  • Toasted Garlic & Coriander Oil

     This warm, spiced oil is meant to be tossed with roasted vegetables as soon as they come out of the oven. It's especially good with roasted asparagus, beets, broccoli, cauliflower, fennel, green…

  • Three-Herb Butter

    Tucking this butter under the skin of your holiday turkey makes the meat incredibly flavorful and succulent.

  • Three-Herb Turkey Broth

     

  • Turkey & Sweet Potato Hash

    Thanksgiving leftovers are as much a part of the holiday tradition as the turkey itself. You probably already have a few favorites when it comes to using up the bird,…

  • Hoisin Pork with Napa Cabbage

    Who needs take-out? Here, quick cooking pork tenderloin is the perfect protein for an easy weeknight stir-fry. The sweet napa cabbage marries beautifully with the mellow pork and the sweet…

  • Homemade Mayonnaise

    You can make mayonnaise with any kind of oil, but if you choose unrefined extra-virgin olive oil, don’t be surprised if the emulsion breaks after a few hours—for reasons too…

  • Plan Ahead for a Delicious Thanksgiving

    A delicious menu of traditional yet elegant dishes, along with a make-ahead strategy for making it all happen smoothly

  • Go Nuts: Add Pecans to More Than Just Pie

    Try the sweet, buttery nuts in pineapple upside-down cake, apple crisp, and bourbon-glazed poundcake.

  • Cinnamon Buns in Less Than an Hour

    A biscuit dough is the shortcut secret to this sweet breakfast treat

  • Linguine with Clam Sauce

    Fresh clams and perfectly firm pasta are the keys to this simple Italian dish

  • A New Wave of Spinach Salads

    Reinvent this classic with bold flavors and crunchy textures from around the world

  • Raw-Milk Cheese from Tennessee

    “I’ve always been fascinated by milk,” says Tim Clark, a Baptist minister and co-owner of Locust Grove Farm in Knoxville, Tennessee. “It’s a living thing.” That’s why when he decided…

  • Fall for Sage

    The herb's hearty flavor is an ideal match for braises, butternut squash, sweet potatoes, and other cool-weather staples.

  • Fried Sage: Garnish or Snack

    Fried sage makes an unusual crisp garnish for roasted meats and poultry, mashed potatoes, and even risotto. Or it can be a treat all on its own to enjoy with…

  • Tasting Panel: Cottage Cheese

    A creamy, tangy addition to mixed salads and a perfect accompaniment to fresh fruit, cottage cheese is also used to tenderize baked goods in lieu of sour cream (in, for instance, author…

  • Help! Thanksgiving is Driving Me Crazy

    Thanksgiving dinner's got its frustrations; we've got the solutions. From lump-free gravy to the fluffiest mashed potatoes to the crispiest turkey skin, here's the science behind getting the best results…

  • A flash in the pan: speedy stir-fries

    These one-dish meals are even quicker than takeout.

  • Choose Easy-Strip Thyme for Faster Picking

    If you asked me to choose my least favorite kitchen task, I wouldn't have to think hard. As much as I love the flavor, the tediousness of picking little fresh…

  • Pineapple Rings 1-2-3

    The easiest way to prepare the glistening, caramelized fresh pineapple rings that top our Pecan Pineapple Upside-Down Cake is to buy a peeled and cored fresh pineapple from the grocery store…

  • There's No Substitute for Freshly Grated Nutmeg

    Good cooks know there’s a big difference between freshly ground spices and their pre-ground counterparts, and this is particularly true in the case of nutmeg. See for yourself: Open the…

  • A favorite nutmeg grater

    Truthfully, you don’t really need a special nutmeg grater—the side of a box grater with the little crown-shaped protrusions does the job. But as someone who loves gadgets that are…

  • Space-Saving Brining Tips

    The hardest thing about brining a turkey is finding the space to store it in its brine. For her Thanksgiving menu, author Ris Lacoste likes to brine her turkey in…

  • How to roll out perfect piecrust

    There’s no denying it: Piecrusts are one of the hardest things for a home cook to master. When it comes to rolling them out, experience counts for a lot, but…

  • Can't Find Any Buttermilk?

    Cultured buttermilk lends moistness and a light tanginess to baked goods like Karen Barker's Pecan Pineapple Upside-Down Cake and Bourbon-Glazed Brown Sugar Pecan Poundcake. Like regular milk, buttermilk comes in whole, low-fat, and nonfat…

  • Tofu

    If ever there was a food with an image problem, it would have to be tofu. Though it’s been popular in Asia for centuries, many Westerners still think of it…

  • What's a Pappadam?

    Indian pappadams are tortilla-size, paper-thin, crisp wafers with a lovely nutty flavor. Made from lentil, chickpea, or rice flour, they’re available plain or accented with cumin, pepper, garlic, or chile. Usually…

  • Keeping Brown Sugar Moist

    It seems like every time I need brown sugar, the package in my pantry has completely dried out and become a rock-like mass. Frustrated by this constant problem, I decided…

  • All-American Wines

    Many states besides California produce great-quality wines. What better time than Thanksgiving to give them a try?

  • Equipment Review: Mortars and Pestles

    Consider material and size when shopping for one of these versatile tools

  • Restaurant-style range and oven

    American Range is now selling ovens and ranges for home kitchens with details that are traditionally only available to the pros.

  • Keeping it hot

    A smart pan for easier entertaining

  • Create more room to cook with portable burners

    Forget your college-era hotplate. These days, stand-alone burners come in induction, halogen and gas-fueled versions, and can be a smart investment for Thanksgiving or any occasion that puts a heavy…

  • What to look for in lightweight stir-fry pans

    Instead of a heavy-gauge—and expensive—pan, look for a mid-range one that’s light enough to pick up easily, even when full of food.

  • Make Soy Milk at Home

    I’m a big fan of soy milk for both drinking and baking but have always balked at paying close to $3 for a quart of the commercially available brands. Making…

  • A ladle that's got it all

    For dishing up stews or soups, a good ladle is a big help. But ladles are not all alike. This stainless-steel version from Fissler, a company that’s been making and selling…

  • Sweeten the Deal: Embellish your special desserts

    To give your desserts that “wow” factor, look to any one of these easy embellishments

  • Lump-free Gravy

    The problem: How can I keep lumps from forming in my gravy? The solution: When you make gravy, what you’re doing, essentially, is dissolving tasty pan drippings in liquid and…

  • Secret Ingredient Pumpkin Pies

    This Thanksgiving, give traditional pumpkin pie a lift with your choice of three unexpected flavor twists

  • New Features Coming Soon

    Introducing thousands of expert-tested recipes, how-to videos, interactive features, and premium content for members

  • Easy blind baking

    When pre-baking a pie shell, instead of lining the unbaked pie with pie weights, beans or rice (which can often make a mess) I just line the unbaked pie shell…

  • No-mess butter pats

    It can often be messy to rub butter under the skin of a chicken or turkey. I’ve discovered a neater way, by slicing butter with an egg slicer, then separating…

  • Jazzing up sugar syrup

    When making sugar syrups to sweeten tea or cocktails, try adding citrus zest or ginger root to the sugar and water syrup when boiling.  Lime-scented syrup is great with mojitos…

  • New life for leftover stuffing

    I like to form leftover stuffing into patties that can go with any meal, not just turkey. Just pat the stuffing into a patty, dust with flour, then fry in oil…

  • Keeping gravy warm

    I used to get frustrated that the gravy on my Thanksgiving table would get cold quickly in gravy boats. So now I pour the gravy into the teapot that matches…

  • Prevent soggy tart shells

    It isn’t always possible to fill fruit tarts just before serving, and I used to get frustrated at how soggy the tart shell would get. I discovered that a thin…

  • A better blender utensil: celery

    When making pesto, chimichurri, or other savory sauces in my blender, I was always nicking rubber spatulas while attempting to push all the herbs and ingredients down into the blades.…

  • Preventing rust in baking pans

    A source of frustration for me is finding spots of rust in my baking pans, even after carefully washing and drying them. I have found a good way to prevent…

  • Better technique for scrubbing pans

    I just got a new pan and am trying to ward off any burned-on stains. In my experience, applying a damp sponge to a cleanser like Bon Ami or Bar…

  • Pyrex pan is see-through protection for cookbooks

    I have a thick muffin cookbook that refuses to stay open at the selected page. Searching for something to hold down the pages, I took out my large Pyrex baking…

  • Keep pie crust and filling from separating

    Q:Is there a secret to keeping my pumpkin pie filling from separating from the crust? None A: A custard pie filling separates from the crust because of shrinkage, which is…

  • Egg wash vs. milk wash

    Q:When baking bread and other pastries, some recipes call for an egg wash, others for brushing the top with milk. Are they interchangeable? April Finnegan, New York, NY A: Nicole…

  • The difference between cultured and old-fashioned buttermilk

    Q:What is the difference between cultured and old-fashioned buttermilk? Maria Presley, Durham, CT A: Cary Frye replies: What we call old-fashioned, or churned, buttermilk is very different from cultured buttermilk.…

  • Fastest Cinnamon Buns

    For an extra-sweet touch, reserve some of the glaze to pass at the table, so people can drizzle a little more on each bun.

  • Chocolate Espresso Pecan Pie

     

  • Coconut-Almond Spice Buns

    For an extra-sweet touch, reserve some of the glaze to pass at the table, so people can drizzle a little more on each bun. Also note: The dough for this…

  • Pecan Pineapple Upside-Down Cake

    The classic upside-down cake is even better when made with fresh pineapple and a buttermilk batter enriched with ground pecans.

  • Herb-Butter Roasted Turkey with Pinot Noir Gravy

    To brine the turkey you need space for a 5-gallon pot in your refrigerator. If you have neither the room nor the pot, you can cook the brine in a…

  • An Essential Guide to Roasting Vegetables

    A reliable technique and great tips—plus exciting flavoring ideas for your favorite vegetables

  • Potato Ricer vs. Masher

    What’s the best way to deliver those smooth mashed potatoes everyone loves? To find out, I put the two most commonly used tools, a ricer and a masher, to the test:…

  • Basic Roasted Carrots

    You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the carrots with olive oil and salt and pepper before roasting. Or toss the carrots…

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