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December 2015 - Page 3 of 7

  • Recipe

    Cheesy Breadstick Twists

    You make the dough for these fat, soft breadsticks up to a day ahead, and then shape them on baking day.

  • Recipe

    Harissa-Almond Hummus

    This fluffy dip has a creamy, nutty flavor unlike anything you’ll find in a grocery store. Serve with pita, cucumbers, peppers, or carrots.

  • Recipe

    Spicy Bourbon Sidecar

    A double dose of ancho—in the syrup and in powder form on the rim of the glass—gives this cocktail a nice hit of tingly warmth. The syrup is left over…

  • How-To

    Make-Ahead Bread

    Make one dough, choose how to shape it, and bake it on your schedule.

  • How-To

    Heavenly Hummus

    Light, smooth, ethereal. Here's how.

  • How-To

    Catalan Comfort: How to Cook in a Cassola

    Get to know the rustic, deeply flavored stews of Catalonia.

  • How-To

    Hot Chocolate

    Chef Rick Bayless pairs chiles and chocolate in Mexican-inspired recipes both savory and sweet.

  • Recipe

    Crunchy French Toast with Maple-Bourbon Butter

    French toast with maple syrup is delicious but ordinary. Save it for the kids. This French toast gets dipped in a rich maple batter, coated in crispy cornflakes, and slathered…

  • Recipe

    Cumin and Cracked-Pepper Filet Mignon with Brie Butter

    Fragrant, spice-crusted steaks become even better when topped with Brie butter spiked with chives and chipotle. Leftover butter will keep refrigerated; try it slathered on warm bread, spread on a…

  • Recipe

    Red Peanut Mole with Chicken

    Most moles contain dozens of ingredients combined in a daunting number of steps, but this easy version cooks in under an hour from a manageable number of ingredients and will…