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11/14/2012
Lightly sweetened apricots are baked quickly in a simple short-bread crust for these rustic tarts, which are garnished with vibrant green pistachios and fleur de sel. Other stone fruits, like plums and peaches, will work just as well.
Issue #152
11/14/2012
Lompoc, California, home cook Juliana Fabio includes kidney beans, pinto beans, and chickpeas in this tomato-based side dish, a riff on the Santa Maria—style beans traditionally served alongside tri-tip steak on California's Central Coast.
Issue #152
11/13/2012
In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it.
Issue #152
11/11/2012
Copious amounts of crunchy, buttery macadamia nuts find their match in large, creamy white chocolate chunks in these classic American cookies.
Issue #152
11/28/2012
Tender root vegetables and fried fish make this garlicky stew a satisfying meal.
Issue #151
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
11/14/2012
Fresh basil, oregano, and sage lend their fragrance to this hearty soup, loaded with five different types of seafood.
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
10/31/2012
Rum and gingersnaps give this decadent autumn dessert a spicy, warming flavor.
Issue #151
10/28/2012
To pair with the Fox Run Lemberger, chef Dano Hutnik, of Dano's Heuriger on Seneca, in New York's Finger Lakes region, gave us the recipe for this lamb stew; the rich meat is a natural match for the spicy, fragrant wine, and the red's bright fruit complements the dish's parsnips and fennel.
Issue #151
10/28/2012
This throat-warming punch, adapted from a recipe by Allen Katz of The New York Distilling Company, is a sophisticated take on the old-timey cold-season cure of tea dosed with Rock and Rye cordial.
Issue #151
10/18/2012
Where to eat, what to do, and where to stay when visiting the Garifuna coast of Honduras
Issue #151
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