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October 2008 - Page 2 of 14

  • Menu

    South of the Border Soup & Sandwich Supper

    Spice up a weeknight with this easy Mexican-inspired menu

  • How-To

    The Dark Side of Chocolate

    A chocolate expert unlocks the secrets to baking with dark chocolate in three showstopping desserts

  • Article

    Parsnips, Uprooted

    Sweet and earthy, with a touch of spice, the parsnip may well be winter’s most exciting root vegetable. Try it in these six tasty dishes—dessert included.

  • Recipe

    Pear-Ginger Chutney

    Brighter and less sweet than your average jarred chutney, this fresh-tasting, lightly spiced pear and ginger version is dotted with mustard seeds and dried cranberries.

  • Recipe

    Sour Cherry Vinegar

    This fruity, sweet-tart vinegar uses dried sour cherries, so it's just as easy to make in December as in July, and there's no need to pull out the cherry pitter. Package it in a…

  • Recipe

    Homemade Aquavit

    Flavored vodkas may be all the rage with the chocolate martini set, but aquavit—a traditional, spice-infused spirit from Scandinavia—is a far more sophisticated tipple with notes of fennel, caraway, and…

  • Recipe

    Brandied Mustard

    Lightly sweet from the honey mustard and heady from orange zest and brandy, this unusual condiment is elegant enough to adorn your holiday table (if you don't give it all…

  • Menu

    A Fireside Dinner with Friends

    The one party menu you need for any night of the season

  • Article

    Build Your Buffet

    How to set up for a casual party that feeds a crowd

  • Recipe

    Double-Fennel Pork Chops

    There's a reason why fennel pairs so well with everything from pork and fish to apples. Its sweet anise flavor elevates everything around it and fills the kitchen with a…