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Issue 89

  • Bourbon Balls

    For some of us, it wouldn’t be Christmas without these rich, potent treats. I like to make them with chocolate or vanilla cake scraps that I’ve saved in the freezer,…

  • Eggnog Crème Anglaise

    Spiked with bourbon, rum, and grated nutmeg, this holiday-inspired cream sauce will quickly get you in the spirit.

  • Duxelles

    Duxelles is a mixture of finely chopped mushrooms, shallots, and sometimes herbs that is cooked slowly in butter until it becomes thick. The Duxelles here is used as a filling…

  • Dark Chocolate Crackles

     

  • Fennel & Rosemary Beef Tenderloin with Creamy Mustard Sauce

    Nothing says special occasion like beef tenderloin, but this recipe could be the easiest beef tenderloin you ever make. It requires minimal amount of time and toil to assemble and…

  • Green Curry with Cod & Green Beans

     

  • Gingerbread-Pear Cobbler

     

  • Ginger-Spice Ice Cream

     

  • Ginger-Molasses Cheesecake

    I use gingersnaps from the store because their crunchiness makes them ideal for grinding to a fine crumb.

  • Green Curry with Chicken & Eggplant

    Green curry paste tends to be spicier than red curry paste. If you use homemade curry paste, it may be hotter than the jarred paste, depending on the chiles you…

  • Leek Tart with Bacon & Gruyère

    Paired with a green salad and a glass of crisp white wine, this tart is perfect for lunch or a light dinner. I also like to cut it into thin…

  • Macadamia Double-Decker Brownie Bars

    These gorgeous two-layer bars have a brownie base topped with a gooey nut-and-coconut-studded topping.

  • Maple-Walnut Tuiles

    To give them their curved form, the tuiles are draped over a rolling pin when they’re hot from the oven. So measure your rolling pin and figure out how many…

  • Orange-Roasted Salmon with Yogurt-Caper Sauce

    Because it's such a delicious roast, you'll be tempted to save this dish for company, but don't. Treat yourself. Ready in the time it takes to make a salad and…

  • Roasted Brussels Sprouts with Dijon, Walnuts & Crisp Crumbs

    The mustard-Worcestershire seasoning is a tangy counterpoint to the sprouts, which—despite people’s remembrances from childhood—are essentially sweet and nutty.

  • Red Curry with Shrimp & Sugar Snap Peas

     

  • Rugelach

    These buttery, flaky cookies feature a jewel-like filling of jam and a dusting of chopped pistachios.

  • Rich Hot Chocolate

    This hot chocolate tastes rich enough to be dessert—forget the marshmallows. To vary the flavor, infuse the milk with orange zest or fresh mint leaves before adding the chocolate. Discover…

  • Roasted Chicken Legs with Lemon & Green Olives

     

  • Roasted Sausages & Grapes

    I like to use a mix of hot and sweet sausages for a more interesting dish. Serve this over risotto or polenta to balance the sweetness of the roasted grapes and the…

  • Rack of Lamb with Ancho-Honey Glaze

    Honey-spiced lamb is a traditional Moroccan festival meal. This simplified version makes the most of the way sweet honey balances the richness of the lamb.

  • Roasted Cod with Lemon-Parsley Crumbs

     

  • Sautéed Shredded Brussels Sprouts with Fresh Herbs & Crisp Shallots

  • Steamed Coriander-Gingerbread Cake with Eggnog Crème Anglaise

    Though the seaming process leaves it deliciously moist straight from the oven, This cake is even better one or two days later, after the spices have had a chance to…

  • Spice-Crusted Roast Pork Tenderloin

    This easy pork tenderloin roast is a stress-free Sunday dinner favorite. It features a crunchy, flavorful spiced breadcrumb crust and is delicious served with a little tangy chutney on the…

  • Vanilla Slice & Bake Cookies

  • Crown Roast of Pork with Fennel-Apple Stuffing & Cider-Bourbon Sauce

    This is the time of year to pull out all the stops and make something really fancy like this stuffed crown roast of pork. But don’t worry: since you buy…

  • Classic Potato Pancakes (Latkes)

     

  • Cardamom-Honey Cutouts

    These cookies are more than a mere canvas for decorating, with the honey's haunting sweetness and a subtle spiciness from the cardamom.     Watch our Virtual Cookie Exchange to see how…

  • Classic Royal Icing

  • Classic Hot Cocoa

    This is the hot cocoa from my childhood, chocolatey but not rich enough to spoil dinner. I think mini marshmallows are essential, but you can skip them if you wish.…

  • Thai Curry Paste

     The master recipe makes a red curry paste, using dried red chiles. For green curry paste, see the variation at the bottom. Thai curry paste is traditionally made using a sturdy…

  • Discovering Sherry

    Think beyond dessert—sherry can be a perfect aperitif or an ideal match for dinner

  • Surprise Your Guests with Homemade Crackers

    An easy dough makes baking these crackers a breeze

  • Sprouting Up

    Bring out the fresh, nutty flavor of Brussels sprouts by roasting, braising, or sautéing

  • Move Over, Gingerbread Man

    Spice up the season with four amazing desserts inspired by the most familiar of holiday flavors

  • Molasses

    What it all boils down to

  • Chocolate vs. Cocoa Powder

    Cocoa is by no means a lesser product than chocolate. On the contrary, it’s a purer form of chocolate. Baker Nicole Rees describes the different roles cocoa and chocolate play in…

  • Roasts to Boast About

    For a special holiday dinner, learn how to stuff, cook, and sauce an impressive pork or beef roast

  • Crispy Potato Pancakes

    A chef shares her tricks for making this classic holiday side—and a few great ways to jazz it up

  • Thai on the Fly: Quick Curries for Any Night

    A simple method gives you a repertoire of comforting, aromatic dishes

  • A Twist On Tuiles

    To make a cute twisty tuile garnish for ice cream, mousses and puddings, we modified the recipe for Maple-Walnut Tuiles. Here’s how to do it: First make a stencil from a moisture-resistant paper plate…

  • Beyond the Peel

    Baking peels can be intimidating to use, but here’s a version that makes moving all types of dough easier. Called the Super Peel, it combines a baker’s peel with a…

  • Don't Get Burned

    JAZ Innovations has recently introduced the Cool Touch oven rack guard. Made of the same heat- and flame-resistant fiber used in the protective clothing for firefighters, the padded fabric strips wrap around…

  • Newest Stand Mixer

    Cuisinart has introduced its first stand mixer, designed to give other high-end models a run for their money. Available in 5.5-quart ($350) and 7-quart ($450) bowl capacities, the mixer boasts…

  • A Wheel Splurge

    Here’s an idea for the cook on your list who’s been very good: beautiful rolling work and storage carts made of laminated bamboo, similar to the intricate cutting boards we’ve…

  • Beautiful & Functional Wooden Utensils

    If you’re looking for a present for the cook who has everything, why not replace an essential tool with a piece of art? These wooden tools are just two of…

  • Ratchet It Up with the Newest Wine Opener

    I love this new Wine Ratchet from Built NY Inc. Unlike the ubiquitous lever openers, the Ratchet puts a little effort back into popping a cork. Acting and sounding much…

  • CIA Shares Its Secrets

    Drawing on its 60-year history as a training ground for chefs, the Culinary Institute of America has come out with a line of cookware and bakeware designed by its teaching…

  • Release Me

    We’ve liked the Doughmakers line of shiny aluminum pans for cookies, cakes, and pies since they came out several years ago, and now they’ve added muffin pans. The 12-cup standard…

  • Silicone Meets Metal

    First our kitchens were rocked by all-silicone bakeware, brilliantly stick-resistant and colorful but floppy. Then came another generation of silicone pans, thicker and sturdier yet failing to conduct heat as…

  • Measure & Prep

    This set of five small nesting bowls makes mise en place easy. Made of flexible silicone, each also serves as a measuring cup, with measurements printed inside and a raised…

  • Cutting Tools with Surgical Precision

    Lives may not depend on your coring an apple just right or cutting a neat slice of pizza, but it’s nice to know that the same expertise that goes into…

  • Dress your plate with a squeeze

    Plastic squeeze bottles are the not-so-secret garnishing weapon of professional chefs, who use them to drizzle desserts with melted chocolate, dot sauces on a dinner plate, or squiggle dressings over…

  • Cooking with Bourbon

    When it comes to cooking and baking with liquor, bourbon is one of our favorites. Its smoky caramel and vanilla flavor adds a special nuance to savory and sweet dishes…

  • The Care & Keeping of Nonstick Baking Liners

    If you bake lots of cookies, a couple of nonstick silicone baking liners are handy to have because they’re reusable and they reduce the need for parchment. Often referred to…

  • Homemade Thai Curry Paste

    For many cooks (those not living in Southeast Asia, anyway), the hardest part about making Thai curry paste is finding a few of the ingredients. Some of what you need is…

  • How to Decorate Cookies with Royal Icing

    A blend of egg whites and confectioners’ sugar, royal icing hardens to a durable, rock-hard consistency when allowed to dry. Start by making a batch of Royal Icing and then coloring…

  • Risk-Free Royal Icing

    Royal icing carries a very slight risk of salmonella infection from the raw egg whites used to make it. If you want to eliminate that risk completely, use pasteurized whites,…

  • Quick Prep, Easy Roast

    Take the stress out of preparing Christmas dinner—or any holiday meal—by roasting beef tenderloin, rack of lamb, chicken, pork, or fish

  • Good Things Come in Small Packages

    Stocking stuffers that'll make any cook's holiday

  • Breakfast Basics

  • Which knife for which cheese?

    Q:I recently received a set of three differently shaped cheese knives. Which should be used for which cheese? Hilary Drake, Stamford, CT A: You’ll find that each knife is specially…

  • Creating a cheese board

    Q:How many cheeses should I include on a cheese board? What guidelines should I follow on what types of cheeses to choose? Sylvie Molnar, Bainbridge Island, WA A: First, think…

  • Complements for a cheese course

    Q:What are some good complements to a selection of cheeses, besides crackers and bread? Noreen Wooten, Dumfries, VA A: Don’t reinvent the wheel when it comes to pairing cheese with…

  • Beef Tenderloin with Wild Mushroom Stuffing & Port Wine Sauce

    Don’t be scared off by the liver in this stuffing. It’s really there just to bind the stuffing and add a rich background note; you won’t even notice it.

  • Seeded Crackers

    The dough can be refrigerated for two days or frozen for up to a month, and then thawed for two hours at room temperature.

  • Country-Style Thai Red Curry with Beef, Shiitakes & Edamame

    You don’t have to go to Thailand to eat a good Thai curry. You don’t even have to go to a Thai restaurant. Thai curries are easy enough to make…

  • Potato Pancakes Stuffed with Duxelles

  • Peanut Butter & Chocolate Sandwich Cookies

    These soft, flourless cookies house a bittersweet filling, for a taste combination that appeals to the kid in all of us.

  • A Cookie for Every Occasion

    Baker Abby Dodge shares her seven favorite cookies for the holidays

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