Issue 29

Buttercup Squash & Leek Soup with Herb Butter

I love the earthy flavor of buttercup squash, but you can substitute butternut. Note: Reserve the extra herb butter separately for the turkey.

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The Magazine

Broccoli Raab & Cannellini Beans over Garlic Bread

How many slices of bread you toast depends on the size of the loaf.
Focaccia with an Inlay of Pressed Herbs

It's easy to double this recipe if you want to make more than one loaf. The bake is quick, so you can let the second loaf sit and wait its…
Grilled or Broiled Endive with Pancetta and Salsa Verde

You can refrigerate the wrapped, oiled endive for several hours before cooking. For a delicious variation on the salsa verde, add a few salt-packed anchovy fillets. If you're grilling, cook…
Mexican-Style Chili

This spicy, smoky beanless chili features pork shoulder stewed with ancho and pasilla chiles. Serve it with soft, fresh tortillas, to offer a counterpoint to the chiles' heat.
Rich Chocolate Muffins

These deeply chocolate muffins benefit from a good chocolate; I use Callebaut.
Roasted Turkey with Apple Cider Thyme Gravy

I think a fresh organic turkey tastes best. You can make the gravy while the turkey is roasting.
Roasted Shrimp with Honey-Ginger-Soy Marinade

These shrimp go well with rice and sautéed snow peas or broccoli.
Spiced Pecans

This recipe makes enough for the Wild Rice Stuffing, with extra to serve as nibbles before the meal.
Sautéed Shrimp with Buttery Balsamic Vinegar Sauce

Try serving this dish with orzo tossed with butter and grated Parmesan and a salad.
Stir-Fried Shrimp with Jalapeño-Mint-Ginger Sauce & Mango

You can omit the lettuce wrap for this dish and simply serve the shrimp with the garnishes. Fish sauce is now sold in many grocery stores in the Asian section.
Shrimp Bread Salad with Golden Garlic Vinaigrette

Choose the ripest, juiciest tomatoes you can find so the bread soaks up their juices.
Whipped Yukon Gold Potatoes with Horseradish

The slightly tangy horseradish flavor of these potatoes pairs well with the cider gravy.
Wild Rice, Spiced Pecan, Apple & Sourdough Bread Stuffing

This recipe makes enough stuffing to fill the turkey and to fill an extra baking dish.
Chocolate Pecan Pie

For extra sheen, brush the top of this pie with a little maple syrup just before serving.
Cornmeal-Cherry Muffins

Medium-grain cornmeal gives these muffins a rustic texture. For a finer texture, use half fine cornmeal and half medium.
Cranberry Citrus Compote

I like this technique for cooking cranberries in the oven because the berries stay whole.
Chicken & Pinto Bean Chili

New Mexico red chiles are common dried chiles found in many grocery stores. You can also use a couple of chilcostle chiles or tiny cascabels in place of some of…
Apple Cider Pie

This is one of my all-time favorites.
Pear Raisin Pie

This pie is full of the flavors of autumn harvest, perfect for Thanksgiving. My "prefab" lattice crust technique lets you take as much time as you need arranging the lattice,…
Pumpkin Praline Pie

Chill this pie overnight to let the flavors marry and mellow; serve slightly chilled.
Pumpkin-Spice Muffins

This gently spiced muffin is light and airy and perfect with a cup of coffee or tea. The recipe also works wonderfully with apple or pear purée in place of…
Pear, Cherry & Apricot Crisp

You can bake this autumn fruit crisp in individual ramekins or in one large baking dish.
Polenta with Goat Cheese & Fresh Sage

This makes a great side dish for roast lamb, chicken, or pork. Or serve it as a main course topped with some tomato sauce or roasted vegetables.
Tex-Mex Chili

Chili purists may scorn the inclusion of onions, beer, and unsweetened chocolate, but they give this chili an unbelievable depth of flavor. Toasting and grinding your spices fresh is an…
Buying the Best Roasting Pan

Essential at Thanksgiving, of course, but a heavy-duty "French roaster" can help you turn out great meals throughout the year
Make-Ahead Muffin Batters

Balanced ingredients and a quick chill make batters that will last a week for delicious corn, pumpkin, or chocolate muffins
Shopping for a Mixed Case of Wine

Choose a theme, or select a mix of bottles for different occasions
Picking a Roasting Pan to Use All Year

Essential for roasting a Thanksgiving turkey, a heavy-duty "French roaster" can help you turn out great meals throughout the year
Crisp Endive Has a Mellow Side, Too

Endive makes a snappy winter salad—but grilled, braised, or sautéed, it's a brand-new vegetable
Layering Flavors for the Best Chili

Toasting spices, steeping chiles, and searing meat gives you chili with a deep, resonant flavor
Baking Classic American Pies

Team a flaky but manageable dough with flavorful fillings for anxiety-free holiday pies
Add flavor to soups and stews with a bouquet garni

Little bundles of herbs and spices bring rich flavor to soups, stocks, sauces, and braises
How to prepare endive for a salad

Pull off any wilted or brown leaves and wipe the head of the endive with a damp towel. Wait until just before serving to slice the raw endive; its cut…
Baking a Flatbread with an Inlay of Herbs

Tame a sticky dough with a brief rest, a thorough knead, and a long rise for tender bread with a crisp herbal crust
Apple Cider Jelly Tastes Like Autumn

For about three weeks in late fall, the air around Willis and Tina Wood’s farm in Springfield, Vermont, is heavy with the scent of apples. Bushel after bushel of locally…
Poaching vs. simmering vs. boiling

The more delicate the food, the more gentle the heat
What are giblets, anyway?

Don’t throw out that giblet bag! I know it’s tempting (who wants to deal with a weird hodgepodge of poultry parts?) but giblets are full of rich flavor, and it’s…
Ginger - A Fresh Flavor that Packs Some Heat

Ginger is one of those ingredients that can be many things to many people. Not only is it used in cuisines around the world, but it also comes in a…
Sweet Peppers for Frying, Roasting, and Enjoying

One delicious consequence of the recent explosion of interest in ethnic foods in this country is the huge variety of peppers that are now available in markets and on farmstands.…
Cooking with Goat Cheese

Creamy, soft, fresh goat cheese adds tang and body to everything from polenta to salad dressing
Too Much Leavening Can Make Baked Goods a Flop

Have you ever had a cake that rose beautifully, but five minutes before it was to come out of the oven, it fell in the center? You might think that…
Vegetable Purees Make Easy, Full-Bodied Sauces

Many chefs today, while not giving up entirely on using butter and cream, have embraced vegetable purées as a way to create sauces or to give texture or saucelike consistency…
Braised Stuffed Endive

This dish is a little involved, but the homey flavors are well worth the time. Choose plump heads of endive; you'll get more generous slices. Use an ovenproof baking dish…
Endive, Apple & Walnut Salad with Roquefort

Wait to cut the endive until just before serving—like an apple, it browns quickly once cut.
Classic Pie Crust

Before you begin, review the rolling tips in the main article. This dough keeps in the freezer for 3 months.
Warm Salad of Autumn Greens with Plum Vinaigrette

Use any combination of hardy greens you like.
A Thanksgiving Feast for Twelve

Follow our planning, shopping and cooking strategies for a dinner full of traditional favorites.