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11/10/2008
Herb-Crusted Beef Tenderloin with Horseradish Sauce
The perfect centerpiece to any holiday gathering.
Issue #116
11/10/2008
Homemade Demi-Glace
This rich, concentrated sauce is well worth the time it takes to make it.
Issue #116
11/10/2008
Filet Mignon with Bordelaise Sauce
This luscious, wine-enriched sauce is often paired with a hanger steak, a shell steak, or a tender filet mignon.
Issue #116
10/10/2008
Turkey Confit
Curing and cooking turkey legs and wings in duck fat—a technique the French call confit—renders them succulent.
Issue #115
10/09/2008
Leah Chase's Roasted Turkey
The secret to this exceptionally juicy turkey is in the wrap.
Issue #115
10/09/2008
Roasted Cranberry Sauce
In this deeply sweet and flavorful relish, cranberries are roasted with orange peel, jalapeño, and spices until their skins burst.
Issue #115
10/09/2008
Spätzle (Garlic Dumplings with Emmentaler)
These tiny egg-and-flour dumplings are the preferred comfort food in southwestern Germany.
Issue #115
07/18/2008
Home-Cured Bacon
Home curing is easy and yields a far more flavorful bacon than the store-bought kind.
Issue #113
05/08/2008
Broiled Salmon Steaks with Tomatoes, Onions, and Tarragon
Fresh herbs and roasted vegetables create this colorful and delicious salmon dish.
Issue #112
04/10/2008
Roast Beef with Yorkshire Pudding
A roast served with the savory pastry known as yorkshire pudding could be called the quintessential British dinner.
Issue #111
02/29/2008
Borscht
This classic beet soup is traditionally served with savory pastries called pirozhki.
Issue #110
02/12/2008
Snails in Garlic–Herb Butter
In this version of this rich, timeless dish, the butter is given an aromatic edge by the addition of Pernod.
Issue #109
01/11/2010
Crisp Roast Pork
This luscious, Caribbean-inspired preparation for garlicky roast pork works especially well with the cut known as picnic shoulder. Continue...
Issue #107
11/12/2007
Roasted Leg of Lamb with Potato-Fennel Gratin
This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions.
Issue #107
11/12/2007
Roasted Veal Breast with Shallot-Caper Stuffing
Roasting a veal breast renders it juicy and flavorful.
Issue #107
11/06/2007
Roasted Herbed Chicken and Vegetables
This one-dish meal of chicken and vegetables is flavored with lemon peel,garlic,and lots of fragrant herbs.
Issue #107
11/06/2007
Prime Rib
During the postwar restaurant boom, this roast was the epitome of fine dining. We happen to agree.
Issue #107
11/06/2007
Striped Bass with Salsa Verde
Some cooks prefer keeping the oven at very high heat when roasting fish to achieve a crisp, caramelized exterior and moist flesh.
Issue #107
10/02/2007
Crisp Apple-Scented Roast Turkey with Cider-Calvados Gravy
Lynne Rossetto Kasper, the woman behind one of America's most loved radio food shows, shares her showstopping Thanksgiving menu.
Issue #106
10/02/2007
Coca-Cola-Glazed Country Ham
Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character.
Issue #106
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