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11/14/2012
Chopped whole lemon and spicy fresh ginger lend brightness to these hearty roasted vegetables, which complement the rich roast leg of lamb. In place of the potatoes and acorn squash in the recipe, parsnips and pumpkin can also be used.
Issue #152
11/21/2012
This sweet-tart cranberry relish is flavored with cinnamon, fresh citrus, and sweet apples.
Issue #151
11/20/2012
Rubbing the turkey with olive oil and fresh herbs yields a moist, flavorful bird with crisp skin. An apple cider gravy and a dressing of hominy, sausage, and oysters add richness to the festive Thanksgiving centerpiece.
Issue #151
11/19/2012
Meat of the Matter Javier Cabral
Thanksgiving at the Cabral household in Pasadena, California is a fusion of all-American and Mexican cuisines.
Issue #151
11/19/2012
To make the purée for this recipe, peel the pumpkin or squash (see Pumpkin Picking for the best types to use), cut into 1" cubes, roast at 400° until tender, about 30 minutes, then mash.
Issue #151
11/16/2012
A variation of traditional sweet potato casserole this side gets its depth of flavor from bourbon and pineapple.
Issue #151
11/15/2012
Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
Issue #151
11/14/2012
37 Great American Wines Betsy Andrews
Wine is made in all fifty states, but a few regions are revealing themselves to be extraordinarily well suited to specific vinifera varieties.
Issue #151
11/13/2012
These fresh takes on the holiday dessert are designed to pique the appetite even after all the excesses of the feast.
Issue #151
11/09/2012
Five Thanksgiving Books Felicia Campbell
America has but one great, official feast each year, but there are plenty of books on the topic. Here are a few volumes, new and old, that we found invaluable as we put together this issue's Thanksgiving stories. Every one is well worth consulting as you plan your own holiday feast.
Issue #151
11/09/2012
In this recipe, almonds, currants, and raisins are stuffed inside pears, which are roasted for a simple, yet elegant dessert.
Issue #151
11/05/2012
Our take on this colorful vegetarian terrine features smoky roasted eggplant, peppers, and squash, tangy goat cheese, and a sun-dried tomato pesto.
Issue #151
11/02/2012
5 Great Store-Bought Cranberry Sauces Lauren Stefaniak
Five great cranberry sauces
Issue #151
11/01/2012
A Bountiful Shore: Celebrating Thanksgiving on the Chesapeake Bay Bernard L. Herman
A Thanksgiving feast on the Chesapeake Bay celebrates the foods of Virginia's earliest settlers
Issue #151
11/01/2012
Rum and gingersnaps give this decadent autumn dessert a spicy, warming flavor.
Issue #151
10/18/2012
Five Thanksgiving Books Felicia Campbell
Here are a few volumes, new and old, that we found invaluable when putting together our Thanksgiving stories. Every one is well worth consulting as you plan your own holiday feast.
Issue #151
10/17/2012
A Storied Feast Bernard L. Herman, illustrations by Brenda Weaver
On the Eastern Shore of Viginia, home to some of America's earliest settlements, the Thanksgiving meal features ingredients and dishes that have defined life on the peninsula for generations.
Issue #151
10/16/2012
10 Great Wines from the New York Finger Lakes Betsy Andrews
The soil complexity in the New York Finger Lakes resembles the great regions of Europe, making the versatile and aromatically expressive riesling the perfect grape for the area.
Issue #151
10/16/2012
These great wines from Texas show off grapes that are best adapted to the state's dry climate and sandy soil.
Issue #151
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