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Issue 119

Beef Tenderloin with Roquefort-Pecan Butter

These tender steaks, topped with a tangy blue cheese and toasted nut butter, make for a main course that’s ready in minutes but feels like you fussed.

  • Basic Risotto

    The secrets to this ultimate comfort food are to choose a risotto rice (like Arborio) that can absorb large amounts of liquid without turning to mush, add the broth in…

  • Bacon-Wrapped Smoked Turkey

    This recipe calls for many ingredients and some planning, but the finished turkey’s rich, smoky flavor and juicy meat is more than worth it. First, the turkey is brined in…

  • Brussels Sprouts with Pancetta and Pearl Onions

    Pan-steaming is a great way to cook Brussels sprouts. Browning the sprouts first deepens their flavor, and adding wine to the skillet creates aromatic steam to cook them through (without…

  • Beer-Battered Coconut Shrimp with Rémoulade Sauce

    A shot of hot sauce in the batter counters the sweetness of the shrimp, which get a double dose of crunch from a coating of shredded coconut and panko. A…

  • Black-Pepper-Crusted Beef Tenderloin with Chimichurri Sauce

    A tangy condiment made with fresh herbs and garlic, chimichurri sauce is a traditional accompaniment to grilled meats in Argentina and pairs well with peppery steak. Before cooking the steaks,…

  • Bavarian-Style Soft Pretzels

    And an oil mister comes in handy because it releases less oil than a can of cooking spray does. Whichever you use, mist only as necessary to prevent the dough…

  • Fluffy Mashed Potatoes

    The airy texture of these mashed potatoes comes from the unusual addition of eggs, which are beaten into the potatoes just before the butter and cream are incorporated. The eggs…

  • German Pear Pancake

    This light and airy German-style pancake is traditionally made with apples, but Bosc pears are a delicious variation. Puffy right out of the oven, the pancake will deflate a bit…

  • Leek and Goat Cheese Frittata

    The high ratio of leeks to eggs in this frittata brings the leeks’ sweet flavor and meltingly tender texture to the forefront.

  • Maple and Black Pepper Pecans

    Need to stave off your gang’s hunger while you put the finishing touches on the holiday meal? These addictive spicy-sweet nuts are just the thing. They’re also perfect with cocktails,…

  • Orange-Maple Cranberry Sauce

    Pure maple syrup makes all the difference here, so avoid artificially flavored syrup. Cooking the cranberries just until they burst prevents the sauce from becoming too thick.

  • Maple-Roasted Carrots

    These sweet, tender carrots, which are both glazed and roasted for extra flavor, earned the nickname “carrot candy” in our test kitchen. The bourbon is optional but recommended, as it…

  • New England Clam Chowder

    Creamy, hearty New England clam chowder is by far the most popular chowder style (compared to Manhattan or Rhode Island versions). Chowder made with milk or cream began appearing in…

  • Manhattan Clam Chowder

    Manhattan clam chowder is distinctive for its use of tomatoes, oregano, and crushed red pepper flakes—additions likely influenced by the tomato-based fish and clam soups of Mediterranean fishing communities. The…

  • Maple-Walnut Tart

    For a delicious riff on pecan pie, look no further than this sweet, earthy tart. Toasting the nuts helps release their oils and intensify their flavor; it also helps keep…

  • Rhode Island Clam Chowder

    This thin, clear-broth chowder is the least common style; even in Rhode Island, it’s often served alongside the more familiar New England and sometimes Manhattan chowders. It's the true seafood-lover's…

  • Skirt Steak with Mushrooms and Shallots

    The classic combination of steak and mushrooms (think beef Stroganoff) comes together quickly in this simple weeknight meal. Serve with roasted potatoes, an arugula salad, and crusty bread to mop…

  • Sautéed Shrimp and Pancetta with Cheese Grits

    If you can’t find quick-cooking grits, you can use quick-cooking polenta instead—just be sure to follow the package’s instructions for the correct cooking time and the amount of liquid needed. 

  • Southwestern Braised Lamb Shanks

    Cranberries and chipotle chiles in adobo sauce impart a tangy-sweet and smoky flavor to these succulent braised lamb shanks. Like most braised meats, the shanks improve with reheating.

  • Cider-Glazed Chicken Thighs

    This recipe couldn’t be simpler: Just roast the chicken until cooked through, brush with a three-ingredient glaze, and broil until golden-brown. Roasted sweet potato and onion wedges make a nice…

  • Chocolate-Pomegranate-Ginger Bark

    Impressive-looking yet quick and simple to make, this confection makes a perfect holiday or hostess gift.

  • Curried Parsnip and Apple Soup

    Apples that soften when cooked (like Empires, Jonathans, and McIntoshes) make a velvety puréed soup. Curry powder and fresh ginger give the soup a flavor boost, while the chive and…

  • Classic Chicken Cacciatore

    Cacciatore, or alla cacciatora, means hunter's style, since this dish is traditionally made in Italy with wild game like rabbit, boar or pheasant. In the U.S., it's typically made with…

  • Chicken Cutlets with Cacciatore Farro Salad and Red Pepper Aïoli

    In this riff on classic chicken cacciatore, crisp panko-crusted chicken cutlets and a hearty farro salad are balanced here by bright, fresh arugula, while the creamy aïoli ties the dish…

  • Clam Broth

    Use this broth as a base for New England, Manhattan, and Rhode Island clam chowders. The amount you’ll get depends on how much liquid is in the clams. After straining…

  • Chocolate-Honey Ganache Layer Cake

    The combination of natural and Dutch-processed cocoa powder, coffee, and mild honey gives this cake an incredibly moist texture and an intense, complex, and very grown-up chocolate flavor. Making the…

  • Cranberry-Almond Shortbread Tart

    Inspired by fregolatas (large, crisp Italian cookies flavored with almonds and cornmeal), this sturdy bar-cookie-disguised-as-a-tart features a tangy cranberry filling between two tender layers of almond-cornmeal shortbread.

  • Asian Turkey Noodle Soup with Bok Choy

    Borrowed from Chinese immigrants, this simple dish is a classic comfort food in Hawaii, where it’s known as “long rice.” Despite the name, there’s no rice here; the slippery, transparent…

  • Apple and Escarole Salad with Blue Cheese and Hazelnuts

    Salads are the ideal place to showcase apple varieties that are best enjoyed raw. Here, piquant blue cheese, toasty nuts, and slightly bitter escarole are delicious counterpoints to sweet, juicy…

  • Apple Upside-Down Cake

    The flower pattern that’s revealed once this cake is inverted will be defined best by an apple that holds its shape. A sweet variety will complement the nutty brown butter…

  • Arancini

    These classic Italian mozzarella-studded fried rice balls are a tasty way to use up leftover risotto.

  • Pork Chops with Cranberry-Maple Pan Sauce

    Fresh cranberries color the sauce a vibrant red, and their tart edge is a perfect counterpoint to the sweet maple syrup.

  • Pan-Seared Catfish with Creamy Greens

    Paprika, celery salt, and cayenne make a bright, slightly spicy rub for this mild fish.

  • Pecan, Radicchio, and Asian Pear Salad

    Crisp, juicy Asian pears play off the crunchy buttered and toasted pecans and tender bitter greens in this colorful salad. Roasted walnut oil adds a welcome richness.

  • Pumpkin-Pecan Cake with Brown Sugar and Bourbon Glaze

    This cake’s warm spices are complemented by bourbon or Cognac and the crunch of sweet candied pecans. Bake the cake at least a day ahead to let the flavors deepen.

  • The Science of Salt

    The kitchen’s most popular seasoning and how it works.

  • How to Make Bacon-Wrapped Smoked Turkey

    Watch barbecue champion Lee Ann Whippen’s method for smoking the best Thanksgiving turkey you’ll ever have.

  • Penne with Sausage, Fennel, and Pecorino

    This hearty fall pasta gets a double dose of fennel flavor, from both fresh fennel and fennel seed in the sausage.

  • Four Ways to Cook in a Cast-Iron Skillet

    Inexpensive, nonstick, and practically indestructible, a cast-iron skillet rocks at almost any type of cooking.

  • Stirring the Chowder Pot

    With three types of clam chowder—Manhattan, New England, and Rhode Island—in a contentious rivalry, we take the stance that they’re all good.

  • Bake Now, Eat Later

    Just in time for the holiday crunch: four irresistible and completely make-ahead sweet endings for your Thanksgiving meal.

  • Green Beans Amandine with Almonds and Garlic

    Green beans amandine—beans tossed with toasted almonds and a lemon-butter sauce—is a classic. But this riff has much richer almond flavor because the beans are sautéed in the butter mixture…

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