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12/15/2012
Tarte Flambée (Alsatian Bacon and Onion Tart)
For the best results when making this tart, Chef Gabriel Kreuther of The Modern restaurant in New York City suggests heating the pizza stone for an hour before baking.
Issue #153
11/19/2012
Roasted Pumpkin Pie
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
11/01/2012
Pumpkin Cheesecake
Rum and gingersnaps give this decadent autumn dessert a spicy, warming flavor.
Issue #151
03/21/2013
Broccoli Casserole
Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from the kitchen of test kitchen director Kellie Evans' mother, Patricia.
Issue #150
09/05/2012
Djaj Mqualli (Chicken, Olive, and Lemon Tagine)
Tagine, the Moroccan stew, shares its name with the terra-cotta pot it's traditionally cooked in, whose neat conical lid promotes convection and even cooking. There are many versions; maybe the most classic is braised chicken, green olives, and lemons in a sauce fragrant with ginger and coriander.
Issue #150