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Issue 108

Bittersweet Chocolate Bark with Marcona Almonds

Salty almonds meet deep, dark chocolate in this festive party nibble. If you can’t find Spanish Marcona almonds, which are generally sold salted, use toasted blanched almonds and add a good…

  • Beef Stock

    Roasting the beef bones enhances the rich meaty flavor of this stock, which is used to make a classic Madeira Sauce to accompany Beef Wellington.

  • Fresh Ham with Rosemary, Garlic, and Lemon

    With just a few seasonings rubbed on a day ahead, a slow-roasted fresh ham (that is, an uncured, unsmoked hind leg of a hog), becomes a juicy, fork-tender, and fragrant…

  • Dried Cherry and Almond Biscotti with White Chocolate

    Cherries jubilee—sweet cherries in a spiked syrup over vanilla ice cream—is reinterpreted as biscotti, with dried cherries, toasted almonds, and white chocolate.

  • Gorgonzola and Hazelnut Stuffed Pears with Pancetta Crisps and Mâche

    In this delicious salad, the salty, buttery flavor of Gorgonzola dolce (a mild, slightly aged, spreadable type of Gorgonzola) mingles with the sweet, juicy pears. Slices of pancetta, baked until…

  • Jícama, Radish, and Pickled Shallot Salad with Feta

    Bright, zesty, and refreshing, this crunchy salad can be served over tacos, alongside black beans and rice, or eaten all on its own.

  • Lemon-Meringue Sandwich Cookies

    Lemon meringue pie is the inspiration for these cookies: crisp meringue buttons are sprinkled with gingersnap crumbs (the crust) and sandwiched around a vibrant lemon curd.  

  • Mushroom Salad with Lemon, Thyme, and Parmigiano

    Make this delicious yet simple salad just before serving, since the longer the mushrooms marinate, the more liquid they’ll release. Pair with roast chicken or broiled steak.

  • Orange Butter Cookies with Grand Marnier Glaze

    Citrus cookies with a Grand Marnier glaze take their cue from crêpes Suzette, the classic dessert of flambéed crêpes and boozy orange sauce.

  • Roasted Red Pepper and Feta Dip

    Charred bell peppers make a velvety base for the Mediterranean flavors of feta, dill and garlic in this tasty, good-for-you dip. Serve it with whole-grain pita wedges or toasted baguette…

  • Rosemary-Lemon Tartlets with Pine Nut Shortbread

    This recipe uses 2-inch tartlet molds (you’ll need 25), which turn out elegant, two-bite tarts.

  • Spiced Yogurt Waffles with Toasted-Pecan Maple Syrup

    Yogurt gives waffles a rich texture and a slightly tangy flavor, which is complemented here by warm spices. Whipped egg whites folded into the batter ensure light, tender results.

  • Seared Scallops with Cauliflower, Brown Butter, and Basil

    In this easily assembled meal, vermouth-laced brown butter imbues cauliflower with deep flavor, while a basil garnish adds color and freshness.

  • Spiced Rum Fruitcake

    Although it’s rich in history and holds a permanent spot in many family recipe boxes, fruitcake is a much-maligned confection in the United States. That’s unfortunate, because this classic rich, dark cake made…

  • Salty Caramel Croquembouche with Ricotta Cream

    This modern version of the French classic features ricotta cream filling for the puffs and a sea salt caramel coating. Serve this festive dessert the day it’s assembled. Watch the…

  • Yogurt-Marinated Roast Chicken

    Yogurt is mildly acidic so it’s a great tenderizer; an overnight marinade in a garlic-herb yogurt makes this chicken moist and flavorful.

  • Vegetarian Chopped Liver

    This rich mushroom-walnut pâté is especially good with pumpernickel or rye bread.

  • Wild Rice with Pears, Sausage, and Candied Pecans

    Comice pears are one of the sweetest and most succulent varieties, with a rich buttery texture that pairs well here with the chewy wild rice and crunchy pecans. Take care…

  • Veal Chops with Pears and Green Peppercorn Sauce

    Classic green peppercorn sauce  is  treated to a double dose of fruitiness from fresh Forelle pears and a hit of pear brandy. Don’t be tempted to opt for boned veal…

  • Candied Citrus Peel

    Citrus with thicker peels will produce the best candied results. (Very thin peel—from limes, for example—turns leathery when candied.) Blanching peels multiple times tames their bitter flavor. You’ll likely have…

  • Carrot and Leek Soup with Herbed Croutons

    Adding yogurt to this soup makes it smooth and creamy. If you can’t find chervil (a relative of the carrot), use dill instead for the herbed croutons.

  • Cavatappi with Artichokes and Three Cheeses

    Cavatappi resemble elongated elbow macaroni and are the perfect shape for this rich and creamy dish—the herbs, cheeses, and sliced artichoke hearts cling to the spirals. By using a combination…

  • Cannellini Beans with Lemon, Roasted Red Peppers, and Bacon

    Smoky bacon, sweet roasted red pepper, and tangy lemon transform canned beans in this easy side dish. Serve with lamb chops or sausages.

  • Chipotle Black Bean Dip

    Beans provide the creaminess in this healthier-than-you-think dip, which has a smoky, spicy kick. Serve it with fresh-baked corn tortilla chips, homemade pita chips, or fresh vegetables for dipping.

  • Chicken Liver Pâté

    This pâté is unlike any store-bought pâté you’ve tried—it’s rich but mild, with a dense, ultra-smooth texture. If you're making this pâté to use in the Beef Wellington recipe, you'll have one…

  • Croque-Madame Sandwiches

    In this riff on the classic French croque-madame (a toasted ham and cheese sandwich topped with béchamel and a fried egg), roasted fresh ham replaces the typical cured ham. If…

  • Chocolate-Dipped Chocolate-Apricot Sandwich Cookies

    The Sacher torte—chocolate sponge cake layered with apricot jam and covered in dark chocolate icing—is re-interpreted in this recipe as cakey cookies filled with preserves and dipped in bittersweet chocolate.

  • Crème Brûlée Cookies

    Bursting with vanilla flavor, these butter cookies sport the burnt-sugar topping of their namesake.

  • Cherry-Almond-Fig Fruitcake

    Cherries and figs need to soak longer than other dried fruit, so be sure to start soaking them at least 4 days before baking. Cognac (or brandy) is too strong…

  • Avocado Green Goddess Dip

    This healthy dip uses avocado, rather than sour cream or mayonnaise, as a foundation, with just the right amount of vinegar and buttermilk to balance the fresh herbs. Pair it with…

  • Apple, Fennel, and Cheddar Cheese Straws

    A sweet-tart apple purée, fennel seeds, and sharp Cheddar give crisp puff pastry straws big hits of flavor, both savory and sweet. The small holes of a box grater work…

  • Pasta Puttanesca

    Many of the ingredients for this classic flavor-packed pasta may already be in your pantry, making this a perfect weeknight meal.

  • Pan-Seared Chicken Thighs with Beer and Grainy Mustard Sauce

    Maple syrup adds a hint of sweetness that rounds out the mustard’s bite in this quick pan sauce. Not in the mood for chicken? Try it with pork chops instead.

  • Pistachio-Crusted Lamb Chops

    Sweet, toasted pistachios and cumin give these chops a Middle-Eastern twist. Because rib chops are so small, they cook under the broiler in almost no time.

  • Pear Fritters with Lemon and Ginger

    Pear, lemon, and ginger are a match made in heaven. These crisp-yet-tender fritters would make an excellent dessert at Hanukkah.

  • Pear, Cranberry, and Blood Orange Mostarda

    Serve this punchy northern Italian condiment with roast pork, turkey, or game birds, or spread it on crostini with Robiola or Camembert cheese.

  • Popcorn with Sweet Butter and Sea Salt

    A few spoonfuls of sugar add a touch of sweetness to the buttery, salty popcorn. It’s like kettle corn, but better.

  • Turkey Cutlets and Black Beans with Tangerine-Habanero Mojo Sauce

    Mojo (pronounced MOE-hoe) is a Caribbean and Latin-American garlic, chile, and fruit sauce that pairs well with meat, poultry, and seafood. Here, it’s made with tangerine and lime, so it’s…

  • Ham and Polenta Spoonbread

    Traditionally served in the South, spoonbread is a savory pudding-like dish that makes hearty breakfast fare (although it’s great for dinner, too). Here, it’s livened up with a dose of…

  • Ham Lo Mein with Shiitake and Snow Peas

    This dish is a fun twist on takeout at home. Look for fresh Chinese egg noodles at Asian markets or in the produce section of the supermarket (near the wonton…

  • Test Drive: Japanese Chef’s Knives

    In the market for a new chef’s knife? These are our five new favorites

  • Shellfish with Fennel, Escarole, and Kale

    Your Christmas Eve meal should be festive, but not so labor-intensive you spend all your time in the kitchen instead of visiting with family and friends. This simple but indulgent…

  • Puff Pastry

    Making puff pastry from scratch is time-consuming, but there’s nothing as gratifying as seeing those myriad light-as-air, buttery layers on your beef Wellington and knowing that you created them. When you fold…

  • How to Make Classic Beef Wellington

    Beef Wellington makes for an elegant and impressive Christmas dinner. In this video, you'll learn how to make and assemble this holiday showstopper. 

  • How to Make Fruitcake

    Try the real thing (rum-soaked fruit!) and there’s no going back.

  • Cook Once/Eat Twice: Fresh Ham

    It’s not cured. It’s not smoked. It’s a fresh ham, and it makes a fine, festive roast—with stellar breakfast and dinner leftovers, to boot.

  • Dessert in a Cookie

    Your favorite classic desserts—think chocolate mousse, lemon meringue pie, crème brûlée, and more—inspire these outrageous holiday cookies.

  • Classic Beef Wellington Recipe

    If Britain has a holiday culinary showstopper; it's got to be beef Wellington. This triumphant marriage of beef tenderloin, sautéed mushrooms, and rich chicken liver pâté (or truffles and pâté…

  • New Year´s Eve Sweets & Sparklers

    This do-ahead party pairs sophisticated desserts with sparkling wines for a new way to celebrate New Year’s Eve.

  • Double Dark Chocolate Thumbprints

    These are cookies for true chocoholics. The dough has both cocoa and bittersweet chocolate, and the ganache filling is rich and dark.

  • Tortellini en Brodo

    This comforting dish of stuffed pasta in a hearty broth is a holiday tradition in northern Italy. It’s often served as a first course, followed by a pork or veal…

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