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Issue 95

  • Delicata Squash with Caramelized Shallots & Sherry

  • Green Beans with Meyer Lemon Vinaigrette & Parmesan Breadcrumbs

    Meyer lemons are less acidic than standard lemons, and their zest and juice have an herbal, even floral, undertone that makes them worth seeking out. You can also substitute regular…

  • Golden Turkey Broth

    You’ll get plenty of flavor using just the carcass, but if you have the leg and wing bones leftover from your Thanksgiving or other holiday feast, throw them into the pot,…

  • Lemon-Ginger Poached Halibut with Leeks & Spinach

    This light, Asian-inflected main course is great served over cooked soba  noodles to soak up some of the extra broth.

  • Linguine with Shrimp, Caramelized Onion, Pancetta & Peas

    To speed up this recipe, buy “easy-peel” shrimp, which have already been deveined; because they’re split down the back, they’re easier to peel.

  • Mashed Potatoes with Caramelized Shallots

    Crème fraîche lends a tangy creaminess to this traditional holiday favorite, and the sweetness of the caramelized shallots adds additional depth.

  • Roasted Salmon with Shiitake, Leek & Arugula Salad

    Need to eat and run? No problem. Roasting the fish and vegetables in one pan keeps cleanup to a minimum.

  • Roasted Hubbard Squash Soup with Hazelnuts & Chives

    If you can’t find Espelette pepper, use just a pinch of cayenne instead. The soup keeps for 3 days in the refrigerator or 2 months in the freezer.

  • Rustic Rosemary Tarts

    The whole rosemary leaves on this rich tart crisp up as it bakes.

  • Rosemary-Garlic Chicken with Apple & Fig Compote

    Stuffing chicken breasts with minced rosemary and garlic and then tying the breasts together creates little roasts infused with flavor.

  • Rosemary’s Pink Diamond Fizz

    A Diamond Fizz is a Gin Fizz made with Champagne instead of club soda. This drink is sweetened with rosemary-infused simple syrup. Browse our Drinks and Entertaining Guide for more classic cocktails.

  • Rich Caramel Sauce

    Add heavy cream and butter to the Basic Caramel recipe for a velvety sauce that’s lovely over vanilla ice cream, with toasted nuts on top. It’s also good with chocolate desserts.

  • Sautéed Broccoli Raab with Chile, Garlic & Lemon

    The assertive flavors and bright-green color of this side make it a perfect pairing for salmon or chicken. It also goes well with starchy dishes like risotto and pasta. Some…

  • Steak au Poivre with Cognac Sauce

    If you want to dress things up, try an intense, exotic variety of black pepper like Malabar (see our test kitchen article for information on peppercorn varieties). Serve with a green…

  • Spaghetti Squash with Indian Spices

    Toasted spices and a touch of chile perk up the flavor of this mild squash.

  • Soy-Braised Kabocha Squash

  • Scallop & Mushroom Rosemary Kebabs

    Firm, woody rosemary sprigs make the best skewers.

  • Spanish Chicken with Chickpeas & Chorizo

    When the weather turns cool, add a little heat to your weeknight meal. In this dish, chorizo, a spicy Spanish sausage, combines with chicken, chickpeas, tomatoes, and garlic to make…

  • Spaghetti with Mushroom Cream Sauce

    This easy pasta gets complex flavor from a combination of mushrooms (try a mix of cremini, shiitake, black trumpet, portobello, and chanterelle), cream, and a secret ingredient—tawny port.

  • Vietnamese Tilapia with Turmeric & Dill

    Sugar, lime juice, fish sauce, and chile make a simple yet classic sauce—one that’s practically requisite at any Vietnamese meal. Here it’s drizzled over quick-cooking fish fillets.

  • Cauliflower with Brown Butter, Pears, Sage & Hazelnuts

    This dish has the advantage of cooking on the stovetop, freeing up valuable oven space for other dishes. Want to see this recipe in action? Watch the Video Recipe to see how…

  • Caramelized Pear Upside-Down Cake

    This cake is delicious warm or at room temperature.

  • Caramel-Pecan Brownies

  • Chocolate Caramel-Almond Tart

    Lightly sweetened whipped cream is the perfect counterpoint to chocolate and caramel.

  • Potato Gratin Recipe: Create Your Own

    One simple technique, endless variations

  • Pan-Seared Summer Squash with Crisp Rosemary

    Sautéed whole rosemary leaves provide a savory, crunchy contrast to the tender squash.

  • Pan-Seared Steak with Caper-Anchovy Butter

    Some grocers mistakenly label tri-tip steak as sirloin tips, so feel free to ask if there's any question. Tri-tip steak should be thick and nicely marbled. Course, if you can’t find…

  • Pork Chops with Mustard Sauce

    A fast, creamy pan sauce dresses up these simple seared pork chops; serve them with rice or noodles to soak up the sauce.

  • Potato Gratin with Gruyere, Bacon, and Leeks

    This rich, creamy gratin gets a note of smokiness from the bacon between the layers of tender potatoes. Create your own potato gratin with the Recipe Maker.

  • Turkey Tacos

    Need to run to a yoga class or drop the kids at practice? Don't skimp on dinner; all you need is 15 minutes for these quick turkey tacos. Let your…

  • An All-Star Thanksgiving Potluck

    Seven top chefs put their delicious spins on a traditional holiday menu. The result? Your best feast ever.

  • Caramel

    Learn the basic technique (it’s easy) and use it in five sticky, gooey desserts

  • All About Potatoes

    Tips for Potato Perfection Drain cooked potatoes in their skins on a rack rather than in a colander, where they continue to steam and get overcooked as they cool; in…

  • Broccoli Raab

    It may look a little like broccoli, but broccoli raab is worlds apart in terms of its intense, zesty flavor.

  • Roasted Red Peppers

    Jarred roasted red peppers are a pantry staple for many busy cooks. Great as a topping on bruschetta and sandwiches or as a smoky flavor booster for pastas, dips, and…

  • Spill-free pouring

    That plastic pouring shield that fits on your stand mixer is a great idea to prevent spills if you bother to get it out of the cabinet. We find it…

  • To the core

    We’re not usually fans of one-task gadgets, but the effortless way this tool cores pears won it a place in our kitchen drawers. The narrow end zips out the stem,…

  • All-purpose sharpener

    If you’re a fan of electric knife sharpeners, this new AngleSelect Sharpener from Chef’s Choice will be a must-have. It sharpens both European and Asian-style knives, which have different blade…

  • Holiday Helpers

    A springform with style The Starfrit springform pan elevates the serving of tortes or cheesecakes too delicate to be moved from the base they’re baked on. The pan has a…

  • Meyer lemons

    A cross between a lemon and an orange, the juicy Meyer lemon is sweeter, more fragrant, and lower in acid than a regular lemon. To taste for yourself, try the…

  • How to handle a big squash

    So, you’ve decided to make the Roasted Hubbard Squash Soup with Hazelnuts & Chives, and you’re wondering, “How exactly do I crack into this enormous squash?” Here’s how, according to…

  • Juniper berries

    The fragrance of grinding juniper berries for the Roasted Turkey with Ginger & Juniper Butter brings to mind one thing: martinis. That’s because juniper berries, from the coniferous juniper tree, are…

  • Turn Leftover Turkey into Tasty Soups

    Making broth is the ultimate way to eke every last bit of flavor from your holiday bird. And once you have broth on hand, making turkey soup becomes a snap:…

  • Black pepper primer

    A black peppercorn is the dried unripened (green) fruit of the flowering vine Piper nigrum. The berries turn black and get their wrinkled appearance during the drying process. Their subtle…

  • Easy caramel decorations

    In our recent caramel article, we show you how to make a basic caramel and turn it into several amazing desserts. As we tested those recipes, we were reminded of something else you…

  • A Clever Crust

    Learn how to give your Thanksgiving pies—or any special occasion pies—a festive look. 

  • The Whys of Pies

    Learn how to avoid the most common pie challenges like cracking custards, tough crusts, and crusts that shrink or crumble, so that your Thanksgiving meal ends on a sweet, successful note.    

  • Stockpots

    A stockpot is probably the largest pot in your kitchen, so you want to buy a good one. Check out our favorites and get tips on what to look for in a quality pot.

  • Old Europe’s New Wines

    Three under-the-radar wine regions are making news with quality wines at affordable prices

  • Steak au Poivre

    Pepper crust, Cognac sauce, juicy steak: now we remember what’s so great about this French favorite

  • Squash Season

    Sure, we love butternut and acorn, but there’s a world of winter squash out there—let us introduce you

  • There’s Something About Rosemary

    Unexpected ways to cook with this classic herb

  • Basic Crème Caramel

    You can make the original vanilla crème caramel or give it an orange or espresso twist (see Variations below).

  • Sugar & Spice Pumpkin Pie with Brandied Ginger Cream

    It’s worth freshly grinding the spices for this rich and silky pie; they add a depth and vibrancy you just don’t get with the pre-ground variety.

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