How many slices of bread you toast depends on the size of the loaf.
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…
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…
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.
These deeply chocolate muffins benefit from a good chocolate; I use Callebaut.
I think a fresh organic turkey tastes best. You can make the gravy while the turkey is roasting.
These shrimp go well with rice and sautéed snow peas or broccoli.
This recipe makes enough for the Wild Rice Stuffing, with extra to serve as nibbles before the meal.
Try serving this dish with orzo tossed with butter and grated Parmesan and a salad.
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.
Choose the ripest, juiciest tomatoes you can find so the bread soaks up their juices.
The slightly tangy horseradish flavor of these potatoes pairs well with the cider gravy.
Use any combination of hardy greens you like.
This recipe makes enough stuffing to fill the turkey and to fill an extra baking dish.
For extra sheen, brush the top of this pie with a little maple syrup just before serving.
Medium-grain cornmeal gives these muffins a rustic texture. For a finer texture, use half fine cornmeal and half medium.
I like this technique for cooking cranberries in the oven because the berries stay whole.
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…
This is one of my all-time favorites.
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,…
Chill this pie overnight to let the flavors marry and mellow; serve slightly chilled.
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…
You can bake this autumn fruit crisp in individual ramekins or in one large baking dish.
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.
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…
Follow our planning, shopping and cooking strategies for a dinner full of traditional favorites.
Essential at Thanksgiving, of course, but a heavy-duty "French roaster" can help you turn out great meals throughout the year
Balanced ingredients and a quick chill make batters that will last a week for delicious corn, pumpkin, or chocolate muffins
Choose a theme, or select a mix of bottles for different occasions
Essential for roasting a Thanksgiving turkey, a heavy-duty "French roaster" can help you turn out great meals throughout the year
Endive makes a snappy winter salad—but grilled, braised, or sautéed, it's a brand-new vegetable
Toasting spices, steeping chiles, and searing meat gives you chili with a deep, resonant flavor
Team a flaky but manageable dough with flavorful fillings for anxiety-free holiday pies
Little bundles of herbs and spices bring rich flavor to soups, stocks, sauces, and braises
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…
Tame a sticky dough with a brief rest, a thorough knead, and a long rise for tender bread with a crisp herbal crust
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…
The more delicate the food, the more gentle the heat
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 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…
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.…
Creamy, soft, fresh goat cheese adds tang and body to everything from polenta to salad dressing
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…
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…
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…
Wait to cut the endive until just before serving—like an apple, it browns quickly once cut.
Before you begin, review the rolling tips in the main article. This dough keeps in the freezer for 3 months.
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