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November/December 2020

Turkey By the Clock

Pick a holiday bird based on the time you have and the crowd you’re cooking for.


  • 3 Gorgeous Harvest Salads

    These fall salads exemplify the freshness and seasonality that is the driving force behind the menu at Washington, D.C.’s beloved eatery, RIS.

  • How to Have Success with Sourdough

    I've been cooking and baking professionally for over a decade, and sourdough always intimidated me. I could make complex desserts, truffles, perfect layer cakes, silky ice creams, and 500 cookies…

  • The Beauty of Root Vegetables

    Roasted to sweet, caramelized sublimity or left raw in a crunchy and refreshing salad, humble root veggies take a star turn.

  • 4 Warming Pork Stews from Across the Globe

    Warm up with a hearty pot of global goodness. A variety of cuts gets treated to a diverse array of flavor profiles—each one uniquely delicious.

  • How to Create Your Own Savory Bread Pudding (or Strata)

    Savory bread puddings are some of the most versatile and filling egg dishes you can make. You might hear them referred to as “stratas,” but I think that term is…

  • Maple Endings

    These desserts showcase the power and subtlety of one of nature's most perfect sweeteners.

  • Roasted Carrots and Parsnips with Almond-Herb Sauce

    Parsnips are woefully underused, but once people try them, they are surprised by how sweet, aromatic, and nutty-flavored they are. Combining them with carrots makes this a colorful fall side…


    Books That Cook

  • Bread Therapy: The Mindful Art of Baking Bread

    Bread Therapy: The Mindful Art of Baking Bread by Pauline Beaumont (Houghton Mifflin Harcourt; $19.99) There is perhaps no culinary activity more suited to these times than baking bread. Although…

  • The Best American Food Writing 2020

    The Best American Food Writing 2020 Edited by J. Kenji López-Alt (Houghton Mifflin Harcourt; $16.99) Although not exclusively, most of the 24 articles and essays in The Best American Food…

  • The Rise: Black Cooks and the Soul of American Food

    The Rise: Black Cooks and the Soul of American Food by Marcus Samuelsson (Voracious; $38.00) Chef Marcus Samulesson’s latest book, The Rise: Black Cooks and the Soul of American Food,…

    Great Finds

  • Diamond Bar Tool Set

    A glint of light off these stainless steel bar tools from Old Dutch International adds to the anticipation and magic of a well-made cocktail. The 6-piece Diamond Bar Set includes…

  • Vain Vanilla

    Vain vanilla is a premium extract for all of your holiday baked goods. Original Baker’s Blend is an all-purpose vanilla. Mexican Vanilla features vanilla beans infused in Kentucky bourbon to…

  • Mrs. Anderson's Bread Proofing Basket

    Artisan bread bakers get perfectly shaped loaves by proofing the soft dough in a linen-lined basket, or banneton. The basket provides structure for the rising dough, which not only helps…

  • Grate Plate

    We love quality utilitarian tools, but if a gadget performs perfectly and is pretty to boot, more’s the better. Use the Grate Plate to grate garlic, ginger, nutmeg, chocolate, cinnamon,…

  • Brightland Olive Oils

    Spurred by a move from New York to Los Angeles and the discovery that most olive oils are “rotten, rancid ... or adulterated,” Aishwarya Iyer left the tech industry to…

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