You’ll need eight ramekins or custard cups that hold eight ounces. I’ve taken the “Scotch” in “butterscotch” to heart and have added a healthy splash of whisky to this custard.…
A turkey roasts more evenly unstuffed, so I like to cook the stuffing -- technically now a dressing -- separately. If you're assembling this ahead, wait until just before baking…
This salad pairs sweet pears, bitter greens, and salty blue cheese to wake up the senses as the start of a special holiday meal.
This is a modern rendition of the green bean and mushroom casserole with fried onion rings that was a staple of my childhood. I've replaced the onion rings with toasted…
The olive oil and pancetta create an unctuous sauce that barely coats the beans.
The extra butter added at the end helps emulsify the sauce, but you can get away with less, if you like.
This green bean ragoût is delicious as a pasta sauce, with cooked shrimp added, if you like. Or serve it with roasted chicken or lamb, or over soft polenta. The…
Vanilla bean and a splash of brandy lift this elegant sauce out of the realm of nursery food. Delicious warm or at room temperature, it’s great as a snack on…
Try serving this sauté tossed with ziti or spooned over steaming polenta.
Fresh Asian egg noodles or rice noodles pair well with this sauté.
This quick dinner for two is a one-pan wonder with hearty curly endive and golden chunks of sautéed chicken, finished in a simple but bright orange sauce.
Serve this sauté over steaming split biscuits, spooned over mashed potatoes, or tossed with egg noodles.
These delicious pears are a great accompaniment to the Brown Butter Almond Cake—or a simple dessert on their own with vanilla ice cream.
Rack of pork—the loin including the rib bones—makes an excellent party roast when topped with a savory breadcrumb mixture that browns and crisps. It's wonderful with Oven-Roasted Potatoes, which can roast…
I prefer to make this galette in a larger (9-1/2-inch) tart pan, though it works in a smaller (7-1/2-inch) one too. I use the same amount of ingredients in either,…
Basting with cider during the last hour of roasting creates a sweet and beautiful bronze-glazed finish.
This ginger-tinged relish is more tart than sweet -- a perfect complement to the holiday bird. You can make it the day ahead, if you like.
Make this silky, flavorful purée a couple of-hours ahead and reheat it in a stainless-steel bowl over a pot of simmering water.
I love the buttery texture and golden hue of Yukon Gold potatoes, and the Parmigiano here makes them special.
This delicious twist on pumpkin pie will keep for two days at room temperature if wrapped tightly. You can also make it up to three weeks ahead: Wrap it first…
The countdown to Thanksgiving is on. Make this week about simple meals loaded with fall flavors—like this quick sauté—that you can pull together in minutes, leaving you more time to…
Earthy favorites with a twist: bacon-wrapped beef tenderloin, endive with pears & walnuts, and celery & apple purée
Yes, it's really possible to pull off a Thanksgiving dinner with all the trimmings in the time it takes a turkey to roast.
I love having friends over for dinner,
A leisurely simmer helps green beans become deliciously tender
A food scientist explains how a soak in a salt solution makes lean meat, like turkey, juicier and more flavorful
Have you ever wondered why Italian Parmigiano Reggiano is so pricey compared to domestic versions? Take one taste and you'll know. True Parmigiano Reggiano has a heady fragrance, an intensely…
Tightly wrap your wedge of Parmigiano in foil and store it in a dry section of your refrigerator's vegetable crisper. It will keep its best flavor for about a month.…
As producers continue to raise leaner pork and cooks continue to overcook it, the problem of dry, tastless pork has become notorious. Here's how to avoid it.
A hot pan and a little patience yield an attractive golden-brown crust.
Many people core apples and pears by cutting the fruit in quarters and then cutting the core out of each quarter. While this method works well enough, it's slow and…
Use fresh fall apples in chutneys, tarts, stuffings, and salads
Roasting a turkey is pretty simple, except for the part where you have to transfer it from the roasting pan to the carving board. Before I discovered the Oxo turkey…
Learn what a Dutch oven is, when it's useful, and where to obtain a high-quality one.
One of the fastest ways to ruin a nonstick surface is to overheat oil to the point that it smokes and leaves a hard, dark, difficult-to-clean film on the pan.…
Amy Albert visits the kitchen of a passionate home cook in California. Photos show great storage and worksurface ideas.
Find out what "extra-tender pork" really means and then decide if you want to use it
Find out when to buy cranberries and how to keep them for year-round use.
Jennifer Armentrout offers a tip for separating egg yolks from whites.
Imported Parmigiano Reggiiano costs a lot more than domestic varieties, but there are reasons why we call for it in our recipes. Learn what to get and how to store…
The USDA has guidelines for the safe cooking of meats and poultry, but if you follow them, your food may be dry and overcooked. This article compares the USDA guidelines…
Jennifer Armentrout explains how to distinguish curly endive from other leafy chicories at the market.
A few flavor-enhancing techniques turn this one-layer cake into an elegant cool-weather dessert
Layer thinly sliced potatoes with cheese and fresh herbs for an irresistible savory tart
Moroccan cuising blends Mediterranean, Middle Eastern, and African ingredients with a generous dose of Asian spices. Learn more about Moroccan cooking methods, and discover a unique Moroccan ingredient: preserved lemons.
Follow this fast method for a saucy sauté with moist chicken and savory vegetables
Master sommelier Tim Gaiser explores the world of Pinot Noir: where it's produced and what it goes well with. The article includes a list of wine suggestions for a Thanksgiving…
A lengthy simmer and a touch of milk give intense flavor and a tender texture to this traditional meat sauce
Whether it’s boneless and butterflied or served as a towering rack, this versatile cut picks up bold flavors from stuffings, herb crusts, and savory sauces
Amy Albert visits Walker Apples, a family-run business in Sonoma County, California.
To really turn this cake into a stellar dessert, serve it with Roasted Pears with Caramel Sauce.
If you can’t find oyster mushrooms, use enough shiitakes or cremini to total about half a pound.
I like to serve this dish with saffron rice or with roasted sweet potatoes flavored with cumin.
Gently toss fresh or dried pasta with this ragù the Italian way, ladling it in gradually so it evenly coats the noodles but doesn’t overwhelm or saturate them.
Roasting the meat with milk is a traditional Italian method that also produces a delicious gravy. I like to serve this dish with roasted shallots and garlic cloves and a…
I like the combination of sweet, nutty Gruyère and the slight sharpness of Parmigiano-Reggiano in this galette. Sometimes instead of thyme, I use a slightly smaller amount of rosemary.
The combination of roast pork and dried fruit is time-honored and hard to beat. In this recipe, the pork is stuffed with fruit and almonds and served in a spicy…
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