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Molly Stevens

  • Recipe

    Roast Leg of Lamb With Quinoa-Pistachio Stuffing

    Tender quinoa, crunchy pistachios, and salty capers team up with shallots, scallions, and spices to make an unexpected and delightful stuffing for a rolled leg of lamb.

  • Recipe

    Crispy Roasted Potatoes With Garlic and Thyme

    This two-step cooking method (par-boil and then roast) turns out the crispiest, crunchiest roast potatoes ever. It also allows you to prep the potatoes ahead, and then slide them into…

  • Recipe

    Asparagus and Pea Shoots with Pistachios and Soft-Cooked Eggs

    Pea shoots have a sweet flavor that pairs well with tendercrisp asparagus. Look for them at the farmers’ market or by the sprouts at your grocery store. Mâche or baby…

  • Recipe

    Carrot Cake with Mascarpone Frosting

    This carrot cake feels lighter than most, thanks to four thin layers, subtle spicing, and a not-too-sweet frosting made with mascarpone. Candied carrot curls and pecans on top make it…

  • Recipe

    Spring Vegetable Ragoût

    Tender spinach, snap peas, baby turnips, and radishes get tossed with a light butter sauce in this simple but beautiful side dish. I like to leave 1/4 inch or so…

  • Recipe

    Potato and Caramelized Onion Gratin

    Caramelized onions add a touch of sweetness to a classic potato gratin. Though Comté, a nutty and complex French cheese made in the Jura Mountains, is worth seeking out, Gruyère…

  • Recipe

    Apricot-and-Herb-Stuffed Leg of Lamb

    Rolling the lamb around the filling means you get some of those bright flavors in just about every bite. For the best flavor, stuff the lamb the day before you…

  • Article

    All About Heritage Turkeys

    What are they? Are they worth the money? And do they taste good?

  • Recipe

    Moroccan Lamb Stew

    Green olives and preserved lemon give this Moroccan-influenced stew a tart-salty counterpoint to the sweet chunks of butternut squash.

  • Recipe

    Beef Stew with Root Vegetables and Horseradish

    This classic beef stew is loaded with carrots, parsnips, and potatoes, and gets a little zing from horseradish and parsley.

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