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Issue 120

Basic Cookie Glaze

This creamy glaze won’t set up as firmly as royal icing, so you can't use it to make elaborate designs, but it has a wonderful melt-in-your-mouth texture and your cookies…

  • Basic Royal Icing

    A mixture of egg whites and confectioners’ sugar, royal icing hardens to a durable, crunchy consistency as it dries, which makes it ideal for cookies that you plan to give…

  • Fennel, Red Onion, and Parmigiano Gratin

    Pernod, an anise-flavored liqueur, bolsters the fennel’s flavor in this rustic gratin topped with coarse whole-wheat crumbs.

  • Dill-Lemon-Caper Lobster Rolls

    Cooked lobster tossed in a creamy dressing punctuated with dill, capers, and lemon offers a new take on the traditional lobster roll.

  • Mushroom Ragoût over Creamy Polenta

    A mix of mushrooms contributes deep, earthy flavor to this vegetarian main dish. Instant polenta, with a flavor boost from mascarpone and Parmigiano-Reggiano, helps keep the cooking time short.

  • Mushroom, Leek, and Fontina Gratin

    Rye breadcrumbs add a bold flavor that complements the meaty mushrooms. If you don’t have dry vermouth to deglaze the skillet, dry white wine or chicken or vegetable broth will…

  • Manila Clams with North African Spices

    The distinctive flavors in this dish were inspired by the Moroccan marinade called charmoula. Littleneck clams can be substituted for Manila clams but will take a little longer to cook.

  • Roasted Root Vegetables with Meyer Lemon

    This versatile side dish is delicious with just about any kind of meat, poultry, or fish. For the vegetables to roast evenly together, the turnips, which cook more quickly than…

  • Roasted Butternut Squash Salad with Pears and Stilton

    Using just the top half of the squash creates rounds of the same size for even roasting and a pretty salad.

  • Steak Sandwiches with Spicy Horseradish Mayonnaise

    A touch of cayenne adds an extra kick to the horseradish mayonnaise in this hearty sandwich. You can grill it indoors or out, making it perfect for any time of…

  • Slow-Roasted Beef Standing Rib Roast with Brown Ale Butter Sauce

    The trick to evenly cooking a large bone-in beef roast like this is to roast it at a very low temperature for a long time. This way, the meat stays…

  • Spaghetti with Fresh Breadcrumbs, Garlic, and Extra-Virgin Olive Oil

    This is a twist on spaghetti aglio e olio, a traditional Italian pasta dish featuring garlic, olive oil, and chile. The fresh breadcrumbs soak up the spicy oil and garlic…

  • Shrimp Tacos with Spicy Cabbage Slaw

    Packaged coleslaw mix saves prep time for this fresh-tasting taco. Buying peeled shrimp, if you can find them, would save a step, too.

  • Shrimp and Spinach Salad with Orange, Avocado, and Pistachios

    This main-course salad comes together in mere minutes with cooked shrimp and ready-to-eat baby spinach on hand. The pistachios add a welcome toasty crunch that will have you seeking them…

  • Stir-Fried Bay Scallops with Ginger, Red Onion, and Toasted Walnuts

    Walnuts complement the nutty flavor of the scallops in this deeply flavored stir-fry. Rice is a natural accompaniment.

  • Sea Scallops with Brussels Sprouts and Mustard Sauce

    Brussels sprouts have a slightly crunchy texture and a subtly sweet flavor that complements scallops. Thinly sliced,they cook in just a couple of minutes.

  • Yorkshire Pudding

    While testing the beef rib roast recipe, we were reminded of its classic companion, Yorkshire pudding. Similar in texture and flavor to a popover, Yorkshire pudding is made with the…

  • White Balsamic Pork Chops with Roasted Potatoes and Peas

    The key to timing this all-in-one dinner right is to marinate the pork first and then prep and cook the potatoes. When the potatoes have about 10 minutes left in…

  • Crispy Fried Chicken with Old Bay Aïoli

    Using boneless, skinless thighs, you can make batter-fried chicken that tastes like traditional fried chicken (crunch and all) yet cooks up quickly. Baking powder in the batter makes it light…

  • Creamy Orecchiette with Spinach and Prosciutto

    Mascarpone, a soft, rich cow’s milk cheese, gives this pasta dish its creamy texture. Look for small tubs of it at the supermarket in the cheese or dairy case.

  • Chocolate Irish Whiskey Cake

    This recipe reimagines the classic whiskey-spiked Irish coffee as a decadent mocha layer cake filled with coffee-whiskey whipped cream and topped with white and dark chocolate shavings.

  • Carrot and Sharp Cheddar Gratin

    This gratin is made a little differently from the others—the carrots are parcooked in the cream, adding an extra infusion of flavor.

  • Creamy Oyster and Shiitake Stew

    Silky and soothing, this soup-like stew is elegant enough for entertaining. To make it quickly, buy sliced mushrooms and shucked oysters. Serve some toasted or grilled bread alongside the stew,…

  • Classic Hollandaise Sauce

    When made properly, hollandaise is light, billowy, lemony, and rich with butter and egg. The thing that makes the sauce truly French is the proper cooking technique, particularly whisking the…

  • Parmigiano-Pistachio Frico

    These delicate cheese crisps are a perfect pre-dinner nibble, ideally with a glass of something sparkling. You’ll need a lot of cheese to make them—grinding it in a food processor…

  • Pea and Parmigiano Soup

    This soup gets its silky texture from finely grated Parmigiano-Reggiano instead of heavy cream; use a rasp-style grater for light, fluffy shreds that will melt easily into the soup.

  • Parmigiano-Stuffed Mushrooms

    Finely ground Parmigiano-Reggiano adds great texture (and flavor) to the stuffing in these savory, three-bite appetizers.

  • Pasta with Clams, Broccoli Raab, and Chile

    Sweet Manila clams balance slightly bitter broccoli raab in this satisfying dish. Boiling the pasta and broccoli raab together saves time and makes the pasta itself more flavorful.

  • Potato and Gruyère Gratin

    Nutmeg and garlic are a classic flavor combination in rich, creamy potato dishes like this one.

  • Thai Shrimp, Scallop, and Mussel Curry

    Jarred curry paste, available in the ethnic section of most supermarkets, instantly adds lots of flavor to a coconut curry. Because this dish cooks so quickly, it’s best to have…

  • Tostadas with Mashed Black Beans

    When we have a pozole party, we always serve whole tostadas spread thick with refried beans along with the pozole. When frying the tortillas for the tostadas, cook them a…

  • Hoppin' John

    In the South, eating Hoppin’ John—rice and black-eyed peas with pork—is supposed to bring luck (although no one’s quite sure why). Lucky or not, the hearty meal-in-a-bowl is the perfect…

  • Huevos Rancheros

    This colorful dish, with its lively Mexican flavors, is great for brunch or dinner. Covering  the eggs while frying helps the whites set without overcooking the yolks. Layer crumbled crisped…

  • Irish Coffee

    This cocktail is always served in an Irish coffee cup, which is clear to show off the light cream against the dark coffee and has a handle to prevent burns…

  • Indian-Spiced Steamed Mussels

    Sweet mussels are steamed in an aromatic broth in this one-pot meal. Garam masala is an Indian spice mix available in most supermarkets.

  • The Science of Cooktops

    Here’s what you need to know about how they work.

  • The Weeknight Pantry

    Five top chefs share their favorite ingredients for quick home cooking.

  • How to Make Hoppin' John

    This classic black-eyed pea and rice dish is a southern New Year's tradition.

  • Pork Crown Roast with Dried-Fruit-Sourdough Stuffing and Brandy Cream Sauce

    Move over, turkey. This may well be the new “it” roast for the holidays, especially if you’re cooking for a crowd. The center of this grand roast is filled with…

  • Lemon-Garlic Roast Chicken with Yuzu Kosho

    Yuzu kosho brings bold flavor to these lemony roast chicken breasts, enhancing the citrus flavor in the dish, too. But beware: Yuzu kosho is very spicy, so start with a…

  • Charmoula Lamb Chops with Curried Couscous

    Charmoula, a traditional Moroccan marinade, is typically made with parsley, cumin, and paprika. This kicked-up version features smoked paprika and lots of other fresh herbs. Here, it's used to flavor…

  • Pesto-Crusted Racks of Lamb

    The four-step method for roasting these lamb racks—a quick sear for color and flavor, a brief rest so the meat can relax, a coating of bright, lemony parsley pesto and…

  • Vanilla Slice-and-Bake Cookies

    From this basic recipe you can create dozens of different cookies; see the variations below for different flavors. For more texture and flavor, you can also roll logs of raw…

  • Vanilla Drop Cookies

    These tender little cookies are the easiest route to holiday cookie success because they require no rolling, chilling, or cutting. For an elegant look, dip the tops of the unbaked…

  • Vanilla Cut-Out Cookies

    These classic holiday cookies can be cut into any size and shape, and you can change the flavor of the dough with one of the variations below. Then decorate them…

  • Red Pozole with Chicken (Pozole Rojo Con Pollo)

    This Mexican stew featuring chiles and hominy is perfect party food: it feeds a crowd and the toppings passed around the table add to the festive nature of the dish.…

  • Maple-Roasted Butternut Squash, Chard, and Sausage Flatbread

    There’s a double dose of pure maple syrup in this hearty flatbread. It flavors the butternut squash and sweetens a vinaigrette that dresses an unusual topping: finely shredded raw chard…

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