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Issue 102

Brown Rice with Walnuts and Golden Raisins

Whole grains have gone from hippy to hip in just a few years. And that’s a good thing, because whole grains—from brown rice and whole-wheat pasta to quinoa, bulgur, and…

  • Broccolini with Olives and Capers

    Broccolini is a more delicate version of its larger cousin, broccoli (which is just fine to use in this recipe if you can’t find broccolini). The entire stalk is edible,…

  • Gingersnap Snowflakes

    I wanted to capture the flavor of gingersnaps in a cookie that I could roll out and cut into festive shapes. Every Christmas, I make these with my niece and…

  • Gingerbread Cake with Root-Beer-Poached Pears

    Root beer’s aromatic, spicy sweetness makes it a great poaching liquid for pears. Serve both the gingerbread cake and the pears warm or at room temperature. Note: be sure your…

  • Lentil Salad with Fennel and Smoked Salmon

    If you can’t find French green lentils du Puy, substitute brown lentils. Cook them until just tender so they don’t fall apart when you toss the salad.

  • Lamb Stew with Parsnips, Prunes, and Chickpeas

    North African in spirit, this hearty sweet and savory stew is perfect for the season. Serve it with couscous or good crusty bread.

  • Mashed Parsnips with Lemon and Herbs

    This rustic mash is just as rich and satisfying as the best mashed potatoes you’ve ever had. It’s especially good with broiled fish or roast chicken. 

  • Noodle Soup with Kale and White Beans

    If you can find fideo noodles in the Latin section of your supermarket, try them in place of the capellini.

  • Open-Face Smoked Salmon and Avocado Sandwiches

    Serve these sandwiches with a green salad for a light dinner for two, or with a cup of soup for a hearty lunch for four.

  • Orecchiette with Brussels Sprouts, Gorgonzola, and Brown-Butter Pecans

    You'd be hard-pressed to find a more perfect fall pasta dish. For a sweet, nutty flavor, roast the Brussels sprouts until they’re just this side of charred.

  • Outrageous Coconut-Cream Meringue Cake

    This cake owes its stunning looks to a billowy meringue frosting that’s spiked and browned all over with a kitchen torch.

  • Mocha-Chocolate Fudge

    This creamy chocolate fudge is the perfect gift for the serious coffee lovers on your list.

  • Morel Sauce

    Cream adds a luxurious note to this morel sauce. Delicious with just about any beef roast, it was created for this one.

  • Meyer Lemon Drop Cocktails

    This recipe can be easily doubled to make two cocktails at a time. If you can’t find Meyer lemons, use regular lemons, but you may need to add more simple…

  • Quick Veal Cacciatore

    Tender and flavorful, veal cutlets are lean and quick-cooking. If veal isn't for you though, feel free to substitute chicken cutlets for a classic cacciatore.

  • Rainbow Chard with Lemon, Fennel, and Parmigiano

    Don’t throw those chard stems away—cooking them with the chard leaves gives this recipe lots of extra flavor and texture.

  • Roasted Ducks with Tangerine-Hoisin Glaze

    Rubbing the ducks with a mix of garlic, tangerine zest, five-spice powder, and coriander and then refrigerating for a day or two adds flavor and helps the skin crisp during…

  • Roasted Goose with Brandied Prune Stuffing and Red Wine Gravy

    If you have an oval roaster with a cover (either an old-fashioned speckled enameled one or a newer model), this is an ideal time to use it. If your roaster…

  • Roasted Cornish Game Hens with Cranberry-Port Sauce

    This is a great dish for company because much of the work, from preparing the hens to making the broth for the sauce, can be done a day ahead.

  • Rib-Eye Steaks Marinated with Fennel and Rosemary

    For great steak, start with a well-marbled piece of meat. If you’d rather not cut the roast into steaks yourself, ask your butcher to do it.

  • Rocky Road Fudge

    What could possibly be better than creamy chocolate fudge? The answer: creamy chocolate fudge with marshmallos and almonds.

  • Sweet Potato, Ham, and Goat Cheese Salad

    Sweet potatoes and maple-glazed ham give this main-dish salad a chunky texture and sweet-salty flavor profile. Look for high-quality, all-natural ham steak for the best flavor and texture.

  • Sweet and Spicy Roasted Vegetables

    When you think of vegetables as a major player on your plate—more of a main course than a side—suddenly they merit more attention and creativity, but that doesn't mean they…

  • Sparkling Sidecar

    This festive take on a Sidecar cocktail (which typically contains Cognac, orange liqueur, and lemon juice), features Spanish cava in place of the traditional citrus juice. Browse our Drinks page for…

  • Sweet Ruby

    Ruby port and amaretto liqueur make this a great post-meal warmer: It’s sweet, complex, and rich, but very easy to make. Find this and other beverages in our Drinks and Entertaining…

  • White Chocolate Macadamia Cake with Raspberries and White Chocolate Buttercream

    White chocolate leaves (surely, it’s time to bring them back) and a sleek coat of buttercream give this three-layer stunner a dressed-up look.

  • Chocolate-Covered Sandwich Cookies with Dulce de Leche (Alfajores)

    My wife is from Argentina, and the first time I traveled there with her, I fell in love with alfajores—delicate shortbread cookies with a gooey dulce de leche filling and…

  • Coconut Chocolate Almond Biscotti

    These cookies render the flavors of an Almond Joy candy bar—almond, chocolate, and coconut—in biscotti form. They keep and pack well, making them great for gift-giving.

  • Chocolate Soufflés with Brown Sugar and Rum Whipped Cream

    The anxiety of making soufflés is gone forever with this freezer-to-oven recipe. The whipped cream is delicious, but you can also serve pieces of English toffee and fresh, dried, or…

  • Cauliflower Soup with Marcona Almond and Piquillo Pepper Relish

    If you can find it, use orange cauliflower; it won’t change the soup’s flavor but will give it a lovely golden color.

  • Chestnut Soup with Crisp Prosciutto

    Fresh chestnuts are a tough nut to crack, literally, so be ready to work for this oh-so-worth-it soup. Before roasting, the chestnuts need to soak in warm water for 25…

  • Chopped Steak Sandwiches

    The steak in these quick sandwiches is chopped by pulsing it quickly in a food processor into tender little pieces. To get your base, you’ll cook down a yellow onion…

  • Chicken Adobo with Rice

    If you answered the "What's for dinner?" question with "chicken," but you haven't actually decided what you're going to do with it yet, try this tonight. Based on traditional Filipino…

  • Coriander-Crusted Pork Tenderloin

    To be fit and healthy, we need to shift our focus toward more fruits and vegetables and away from refined grains and high-fat meats. The meat in this dish is…

  • Crushed Potato and Watercress Cakes

    Yukon Gold potatoes bring extra buttery flavor to these cakes, and their waxy texture (as opposed to a russet’s floury texture) helps hold the cakes together.

  • Creamy Chocolate Fudge

    Give the gift of fudge! This melt-in-your-mouth chocolate fudge is simple to make and keeps for up to 10 days in an airtight container.

  • Chocolate-Coconut Fudge

    You start with the smoothest, creamiest chocolate fudge recipe ever, then sprinkle on the toasted sweetened coconut flakes.

  • Candied Ginger

    You can use store-bought ginger instead of making your own, but homemade candied ginger isn’t hard to make and it has a couple of advantages: feisty ginger flavor and a…

  • Pork Tamales with Double-Chile Sauce

    There are different styles of tamales throughout Latin America, but their essential components—masa, a filling, and a wrapper—are the same. Wrapped in corn husks and served with a smoky chile…

  • Parsnip Buttermilk Pie

    This may look like pumpkin pie, but it tastes nothing like it—it’s sweet and tangy, with a delicate mousse-like texture. Serve with lightly sweetened whipped cream.

  • Parsnip and Leek Soup with Cumin and Mustard Seeds

    This soup gets a delicious kick from whole cumin and mustard seeds toasted in hot oil with garlic and stirred in just before serving. This traditional Indian seasoning technique is…

  • Parsnip, Potato, and Scallion Pancakes

    A variation on the classic German potato pancake, these taste great with applesauce and sour cream. Serve with roast pork or beef.

  • Parsnip Risotto with Pancetta and Sage

    Sweet parsnips, salty pancetta, and aromatic sage—does winter food get any better?

  • Peppermint-Chocolate Fudge

    Give your homemade fudge a flavor twist. This peppermint-chocolate fudge is the perfect holiday treat.

  • Pear Ginger Cake with Whipped Cream and Rum-Caramel Glaze

    It’s a triple-decker stunner that features a soft, tender cake with fresh pears and homemade ginger folded into the batter, and a billowy whipped cream filling and frosting. All is…

  • Parsnip and Carrot Pickles with Chiles

    Try these delicately spiced, slightly sweet pickles with cheese and crackers, cold cuts, sandwiches, pork chops, or hamburgers.

  • Twice-Baked Potatoes with Sour Cream

    These potatoes are stuffed with sour cream, butter, and cheese, but the secret ingredient isn’t dairy—it’s a splash of balsamic vinegar, which gives the filling a sweet-tangy note.

  • Hot Chocolate Layer Cake with Homemade Marshmallows

    All the rich flavor of hot chocolate—in cake form. Homemade marshmallows piled on top seal the deal.

  • Honey-Preserved Clementines

    Jars of preserved clementines make great gifts for the holidays (if you can bear to part with them).

  • Honey-Lemon-Glazed Cauliflower

    Use whatever variety of honey that you like best—a mild variety such as clover, or one with a stronger flavor like chestnut.

  • Iceberg Wedges with Blue Cheese Buttermilk Dressing


  • Herb-and-Salt-Crusted Standing Rib Roast with Morel Sauce

    A salt, herb, and flour crust blankets the standing rib roast while it cooks, sealing in all the juices and infusing the meat with flavor. The result is a tender,…

  • A Dressed Down Holiday Menu

    This casual menu (with root-beer-poached pears for dessert) is simple to pull off, but still makes your guests feel special.

  • How to Make Pancakes

    A breakfast favorite all cooks should have in their recipe boxes.

  • Wine Openers

    With so many options on the market, it’s hard to know which kind to buy. We’ve done the research for you, picking the best styles and our favorite brands.

  • Cake Fancy

    Three impossibly delicious cakes (and the secrets to their good looks).

  • How to Make Chocolate Fudge

    Learn how to make the smoothest, creamiest chocolate fudge ever—plus four flavor variations for everyone on your gift list.

  • How to Make Authentic Tamales

    Making tamales is a holiday tradition in Latin American homes. Try your hand at this festive food with our step-by-step guide.

  • Classic Buttermilk Pancakes

    You can add fresh berries, thinly sliced fruit, or even crumbled crisp bacon to this batter for an extra hit of flavor. Or substitute 1/2 cup wheat germ, cornmeal, or…

  • Warm as a Toast

    Cold outside? Then stay in by the fire and sip a cozy cocktail.

  • Duck, Duck, Goose! (and Hens)

    Turkey is so Thanksgiving. Set your holiday table with a bird of another feather: slow-roasted duck, steam-roasted goose, or

  • Cookie Swap

    Our readers share their best holiday cookie recipes.

  • Bow Tie Cookies with Apricot Preserves

    These tender cream cheese-pastry cookies with their sweet-tart apricot filling are inspired by Polish kolache cookies.

  • Bourbon Hot Toddy

    While a hot toddy can’t cure a cold or the flu—as it was thought to do when the drink was invented in the late 19th century—it sure can soothe the…

  • Smoked Salmon Deviled Eggs

    These ultimate deviled eggs transform your Easter finds into party-food favorites. To dress them up for a brunch or other gathering, top each egg with a small dollop of salmon…

  • A Dressed Up Holiday Menu

    This menu is luxury on a plate, featuring a show-stopping beef roast with a creamy morel mushroom sauce and chocolate soufflés.

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