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Issue 113

Beef Tenderloin with Mushroom-Dill Sauce

Topping succulent beef tenderloin steaks with sour-cream-and-Cognac-infused mushrooms turns a weeknight meal into a special occasion.  

  • Butter-and-Herb-Roasted Turkey with Madeira Jus

    Butter, garlic, and fresh herbs flavor this juicy roasted turkey. A Madeira jus, made from homemade turkey broth and the pan drippings, is quicker to make than traditional gravy and…

  • Bacon and Cane Syrup Pecan Pie

    Bacon may sound like an odd addition to pecan pie, but its salty, smoky flavor balances the sweetness of the filling in a beguiling way. Cane syrup, Louisiana’s version of maple…

  • Bourbon-Chocolate Pecan Pie

    Bourbon’s sweet, toasty flavor is the perfect partner for the dark chocolate in this rich pie filling.

  • Butterflake Rolls

    A super buttery dough gives these rolls wonderful flavor, but what makes them irresisitible is the way they separate into fluffy layers as they bake. A must-have for Thanksgiving or Christmas…

  • Beet Green and Bulgur Soup with Poached Eggs

    This rustic soup is made with just a few ingredients, but don’t let its simplicity fool you: It’s full-flavored and remarkably comforting. It’s also perfect for a weeknight. Bulgur, which…

  • Beef and Green Chile Chili

    This ground-beef chili features green Hatch chiles, which have a meaty texture and a rich, fruity flavor. Because it's a Texas-style chili, there are no beans. Instead, it gets thickened with…

  • Endive and Apple Salad with Warm Goat Cheese

    Crisp and somewhat bitter when raw, Belgian endive develops a mellow, slightly nutty flavor when cooked. Pair it with sautéed apples, rounds of hazelnut-coated goat cheese, and a sweet-tart dressing…

  • Fettucine with Ragu alla Bolognese

    In historically wealthy Emilia-Romagna, ragù is made from a combination of ground meats—beef, veal, and pork—and enriched with milk and cream. Ragù alla Bolognese, which originated in Bologna, in the heart…

  • Farfalle with Golden Beets, Beet Greens, and Prosciutto

    On a cool autumn evening, this hearty pasta dish really hits the spot. Sweet beet roots are complemented by salty prosciutto and rich Parmigiano-Reggiano; beet greens add great texture. If…

  • Green Beans and Carrots in Charmoula Sauce

    Charmoula is a North African pesto of sorts, usually made from garlic, cumin, fresh herbs, oil, and lemon juice. Here, paprika adds a warm note to the mix. This vibrant…

  • Jellied Cranberry-Orange Sauce

    With delicate notes of orange and clove and a bright, sweet-tart cranberry flavor, this ruby-red sauce puts the canned stuff to shame.

  • Kale with Garlic and Lemon

    These tender, garlicky greens can feed a crowd, which makes them great for Thanksgiving. Their flavor also pairs well with rich wintertime braises.  

  • Knotted Dinner Rolls

    Soft, rich, and worlds better than store-bought, these gorgeous, buttery dinner rolls are easier to make than you may think. In fact, describing how to shape them is more difficult…

  • Lemony Halibut en Papillotes with Leek Rice Pilaf

    This recipe comes with a built-in side dish: fragrant rice pilaf enriched with sautéed leeks. Don’t worry if the edges of the rice seem crunchy when you open the packets;…

  • Olive Oil Pumpkin Bread

    Olive oil not only adds an incredible depth of flavor, but used in place of butter or shortening, it makes quick breads better for you by supplying healthy fat and antioxidants. Pumpkin…

  • Roasted Beet Sandwiches with Herbed Goat Cheese

    A beet sandwich may sound strange, but take one bite of this one and you’ll be sold. Creamy, peppery goat cheese, sweet beets, and assertive arugula are an out-of-this-world flavor…

  • Quince Paste

    In Spain, slices of this sweet, fragrant paste, called membrillo, are served atop wedges of rich Manchego cheese as an hors d’oeuvre. Try it with goat cheese as well—or just…

  • Roasted Sweet Potatoes with Apples and Maple-Sage Butter

    Roasted sweet potatoes have a lush, tender texture and concentrated flavor. When paired with maple syrup and apples, they make a deliciously sweet side that works with anything from pan-seared…

  • Roasted Fennel with Asiago and Thyme

    Roasting fennel brings out its mellow sweetness; a sprinkling of thyme and grated Asiago dresses it up. If you double this recipe, use two baking sheets so the fennel isn’t…

  • Roasted Squash and Polenta Torta with Red Onion Marmalade

    This savory polenta torta (Italian for cake or tart) gets big flavor from roasted squash and slow-cooked onions. Kabocha squash lends a dense texture and nutty flavor, but you can…

  • Sweet Potato and Celery Root Soup

    The secret to the not-too-sweet flavor of this velvety soup is celery root, or celeriac. Its light celery-parsley notes balance the sweetness of the potatoes and the pepper bite of…

  • Seared Broccolini with Bacon and Parmigiano

    Broccolini has a crisp, thin stem, small florets, and flavor notes of asparagus and broccoli. Here, it’s steamed until tender and then pan-seared for a lightly charred flavor that’s complemented…

  • Sour Cream and Leek Mashed Potatoes

    Potatoes and leeks are a classic flavor pairing, and here, they come together in luscious, creamy mashed potatoes. Serve with roast chicken, meatloaf, or as a bed for seared or…

  • Spaghetti with Abruzzese Lamb Ragu

    Lamb ragù is a specialty of Abruzzo where farmers have raised sheep for centuries, letting them graze in mountain pastures during the spring and summer, and herding them south to the…

  • Soy and Ginger Shrimp en Papillotes

    In this Asian-inspired dish, tender shrimp and crisp bok choy are infused with the complex flavors of ingredients like hoisin sauce and hot chili oil (available in the supermarket’s international…

  • Sautéed Beets and Beet Greens with Red Onions and Garlic

    Beets and their greens are a natural paring. It’s a superb way to use up any leftover beet greens you might have, as you’ll need more greens than the four beets called…

  • Steamed Clams with Fried Bread and Bacon

    This hearty starter delivers big flavor on all fronts: Once you eat the tender clams, croutons, and bacon, there’s still the gently spicy broth left to enjoy. To make it…

  • Smoky Pork Chili with Black-Eyed Peas

    The moderately spicy chiles for this smoky pork and black-eyed pea chili were chosen for their flavor, not their heat, which means you can appreciate all of the flavors in…

  • Spiced Roasted Chicken and Cranberry Bean Chili

    This chilil, from chef Ana Sortun, begins with a chicken roasted with baharat, an aromatic, Middle Eastern spice blend that you can easily make at home.

  • White Wine Smashed Potatoes

    They’re potatoes are smashed—not mashed—just enough that some of them fall apart and thicken the delicious wine-infused sauce. This recipe can serve a dozen people, which makes it great for holiday…

  • Vegetable-Chickpea Chili with Fried Almonds

    Make this quick vegetarian chili at home on a weekend and then enjoy the leftovers later in the week; the chili tastes is even better after it’s mellowed in the…

  • Caramelized Pear Upside-Down Cakes with Cognac Whipped Cream

    The firm, slightly grainy texture of Bosc pears is perfect for baking because it helps the pears keep their shape, an important factor for the finished appearance of these cakes…

  • Cranberry-Lime Shrub Sparkler

    Popular in colonial times, a shrub is a sweetened fruit and vinegar syrup. It’s mainly used as a drink mixer, as in this recipe, but you can also use it…

  • Cranberry-Apple-Walnut Crumb Bars

    One buttery mixture is used for both the crust and the streusel topping, making these bars extra easy to assemble. Dried apples, rather than fresh, lend their concentrated flavor to…

  • Curried Turkey and Israeli Couscous Salad with Dried Cranberries

    You can use light or dark turkey meat in this citrusy, sweet, subtly spiced salad. No turkey on hand? Use rotisserie chicken instead.  

  • Chicken Burgers with Red Cabbage and Apple Slaw

    For a fresh take on a burger, give these chicken patties a try. Apples and celery mixed into the ground chicken give the burgers a subtly sweet, aromatic note, while…

  • Classic French Toast

    The best French toast is crisp and browned on the outside, creamy on the inside, and not overly sweet. For best results, use a heavy-duty pan that distributes heat evenly.

  • Classic Southern Pecan Pie

    This is not one of those overly sugary, super-gooey pecan pies. Instead, this version strikes just the right balance—the filling is rich but not cloying, so the pecans take center stage,…

  • Chicory Coffee Pecan Pie

    It’s a beloved New Orleans tradition to add roasted, ground chicory root to coffee. The resulting chicory coffee, which you can buy at well-stocked grocery stores, adds a delicious bitter…

  • Cloverleaf Rolls

    Buttery cloverleaf rolls look like their namesake. This classic shape usually has three "leaves" but these have four, which is lucky becuase they are so good. As fun to make as they are…

  • Chicken Breasts en Papillotes with Celery, Bay Leaf, and Tomato

    Before going into the packets, these chicken breasts are browned to boost their flavor and improve their appearance. Celery takes center stage here, adding its refreshing herbal flavor.

  • Chocolate-Beet Layer Cake

    You can’t taste the roasted beets in this recipe—there’s no earthy, beety flavor—but they make the cake moist, dense, and rich. Without them, this dessert would be nowhere near as delicious.

  • Classic Clams Casino

    This iconic-bacon topped appetizer takes only about 30 minutes to make and would be an elegant starter for a dinner party.

  • Poached Quince Salad

    Salty ham, buttery cheese, and rich almonds play up the delicate sweetness of the honey-poached quinces in this sweet-savory salad. For the best results, use Marcona almonds, which are fried…

  • Pan-Roasted Brussels Sprout Gratin with Shallots and Rosemary

    This rich, creamy side dish is a guaranteed crowd-pleaser. Brussels sprouts, pan-roasted in brown butter until tender and nutty, are mixed with sweet, earthy Gruyère and topped with crisp breadcrumbs.…

  • Parker House Rolls

    Light, buttery, and soft, these rolls originated at the Parker House hotel in Boston (now the Omni Parker Hotel), where they have been on the menu since the late 1800s.…

  • Pappardelle with Venetian Duck Ragu

    In northern Italy, ragùs tend to be less about tomatoes and more about the meat and aromatic herbs that flavor them. Venetian ragù, for example, is made from the meat…

  • Pasta with Sicilian Pork and Sausage Ragù

    When Italian-Americans talk about “Sunday sauce” or “gravy,” they mean this classic southern Italian ragù.  Tomatoes are prominent, and the sauce’s flavor is brightened by the fennel in the sausages.

  • Turkey Rarebit

    For an easy post-Thanksgiving meal, try these open-face sandwiches. Smothered in a cheese and beer sauce and broiled until bubbling and golden, they’re a great way to use up your…

  • Harvest Bread Stuffing

    The secret to achieving the right hearty (but not heavy) texture for this stuffing is to use good-quality whole-grain bread. The stuffing is cooked outside the turkey so vegetarians can…

  • A Crowd-Pleasing Thanksgiving Menu

    Here’s the perfect holiday meal to please everyone: it’s make-ahead for the host, mostly meatless for vegetarians (though there is still a turkey), and incredibly delicious.

  • How to Make French Toast

    French toast is a breakfast and brunch staple every cook should know how to make

  • The Renaissance of Chianti Classico

    No longer generic Tuscan reds sold in straw-covered bottles, today’s Chianti Classicos are vibrant, aromatic, and food-friendly, too.

  • Test Drive: Roasting Pans

    Our top picks will improve your odds for ”Oohs!” and ”Aahs!” at this year’s holiday table.

  • How to Cook en Papillote

    The classic method of cooking in packets delivers intense flavor and elegant results, and all you need is parchment paper or foil

  • How to Make and Shape Dinner Rolls

    Learn how to make an easy-to-work-with dough and shape it into knotted, Parker House, cloverleaf, and butterflake dinner rolls using cooking instructor and author Peter Reinhart’s simple technique

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