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December 2017/January 2018

Hazelnut White Chocolate Cheesecake Bars

These sophisticated cookies combine the flavors of earthy hazelnuts and sweet white chocolate. Depending on your craving, you can finish these bars with either bittersweet chocolate ganache or sour cream…

Departments

    Make It Tonight

  • Eggplant in Tomato Sauce

    Though eggplant is relatively delicate, it pulls in the flavor of whatever it’s cooked with, in this case garlic, fresh herbs, and tomatoes. Salting eggplant in advance is an optional…

  • Speedy Sausage, Tomato, and White Bean Soup

    Colorful and comforting, this stewlike soup satisfies, especially on a cold day. There’s a lot of rosemary in the dish, but it doesn’t overwhelm; the sausage and hearty vegetables can…

  • Roasted Chestnuts and King Oyster Mushrooms with Herbs

    This super-simple side makes a fabulous addition to a holiday feast. If you can't find king oyster mushrooms, you can substitute shiitakes.

  • Green Beans with Miso and Sesame Seeds

    Savory miso butter adds quick umami flavor to simple roasted green beans. Serve alongside Steamed Sea Bass, topped with sesame seeds if you like, or serve with roast chicken or…

  • Roasted Radicchio with Balsamic and Blue Cheese

    This simple but festive side pairs beautifully with roast beef, making it a perfect element of a holiday meal.

  • Cauliflower Tikka Masala

    Canned fire-roasted tomatoes are an easy way to add slow-cooked depth to this quick weeknight dish, but regular tomatoes can be substituted. Garam masala, an Indian spice mix, is available…

  • Grilled Chicken, Pear, Almond, and Manchego Salad

    Simply seasoned chicken balances sweet juicy pears, buttery cheese, and a bold vinaigrette in this main-course salad.

  • Pasta with Crab and Pancetta

    This quick and easy pasta may remind you of carbonara, but with sweet crab and the bright zing of lemon.

  • Slow-Cooker Lamb Shawarma

    Though true shawarma is made with shaved meat cooked slowly on a spit, meat cooked in a slow cooker produces a similarly tender texture, and its full, fragrant flavor will…

  • Montreal-Spiced Steak and Eggs

    Steak and eggs jazzed up with lightly dressed greens make a great dinner, but they also hit the spot as a midnight snack.

    books that cook

  • Book Review: David Tanis Market Cooking

    David Tanis Market Cooking Recipes and Revelations Ingredient by Ingredient By David Tanis (Artisan; $40) Where does delicious begin? The answer, of course, is at the market. Ingredients at their…

  • Book Review: Istanbul & Beyond

    Istanbul & Beyond Exploring the Diverse Cuisines of Turkey By Robyn Eckhardt (Houghton Mifflin Harcourt; $35) I adore Turkish food, and a good chunk of my cookbook library is devoted…

  • Book Review: Zingerman's Bakehouse

    Zingerman's Bakehouse By Amy Emberling and Frank Carollo (Chronicle Books; $29.95) For those unfamiliar with this Michiganbased treasure, Zingerman’s began as a deli in Ann Arbor back in 1982. In…

  • Book Review: Homegrown

    Homegrown Cooking From My New England Roots By Matt Jennings (Artisan Books; $35) Like Matt Jennings, chef/owner of Townsman, a New England brasserie in Boston, I’m from the Northeast, so…

  • Book Review: Sweet

    Sweet Desserts From London's Ottolenghi By Yotam Ottolenghi and Helen Goh (Ten Speed Press; $35) Yotam Ottolenghi, the Israeli-British chef and best-selling cookbook author, started his culinary career as a…

  • Book Review: State Bird Provisions

    State Bird Provisions A Cookbook By Stuart Brioza and Nicole Krasinski (Ten Speed Press; $40) As a food editor and stylist, I confess that I’m a bit of a hard…

  • Cookie-Baking Tips from the Pros

    Our favorite pastry chefs reveal their secrets to help you get the best results ever

  • Seared Filet Mignon with Red-Wine Mushroom Sauce

    The sauce for this dish is simple and flavorful, and the sear-roasting technique means you’ll have a restaurant-quality meal in the comfort of your own home. Serve with a medley…

  • Crystallized Ginger

    Crystallized ginger adds sparkle and spicy sweet flavor to many dishes, but it can be pricey. The good news is that it’s surprisingly simple to make.

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