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02/13/2013
White Chocolate-Cardamom Panna Cotta
Sweetened with white chocolate only, this rich, Middle Eastern-inspired panna cotta, from test kitchen assistant Phillip Basone, gets its distinctive floral aroma from an infusion of blistered cardamom.
Issue #152
01/23/2011
Hibiscus Rose Vesper
To kick its flavor up a notch, this rosy pink cocktail calls for craft-distilled, Plantation vodka.
Issue #136
07/18/2008
Home-Cured Bacon
Home curing is easy and yields a far more flavorful bacon than the store-bought kind.
Issue #113
04/10/2008
Brown Rice Fritters
These rice fritters have a creamy center and a slightly crisp exterior.
Issue #111
11/12/2007
Stained-Glass Window Candies
Sometimes called cathedral candies, many versions of this popular sweet abound, including some rolled in sweetened shredded coconut.
Issue #107
03/01/2007
Madeira–Truffle Butter
This is a luxurious butter to smear on everything from your Thanksgiving turkey to a warm baguette to steamed vegetables.
Issue #79
12/06/2005
Peanut Butter Buckeyes
These chocolatey confections are like a Reese's cup with alot more filling.
Issue #77
10/30/2007
Larry's Firecracker Latke Poppers
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
Issue #63
08/23/2002
Breast of Pheasant with Wild Mushroom Ragout and Chervil Salad
One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast.
Issue #55
10/24/2007
Roast Chicken with Root Vegetables
If you can properly roast a chicken, you can cook almost anything.
Issue #51
10/17/2007
Mint Chutney
This refreshing chutney is both sweet and spicy perfect for those hearty roasts.
Issue #50
12/12/2007
Eggnog Tart
Instead of just drinking eggnog, we also sometimes fold it into a cream tart for dessert.
Issue #31
12/12/2007
Maytag Blue Cheese Dip
This dip is made with the most celebrated American blue cheese, and one of the best, Maytag Blue.
Issue #31
05/09/2007
Never-Fail Soufflé
This quick, simple soufflé promises a perfect result every time.
Issue #31
03/08/2002
Butterscotch Pie Supreme
Louise Piper’s cream pie recipe won Best of Fair, at Iowa's State Fair, in 1997.
Issue #28
10/24/2007
Sinfully Rich Pecan Pastry
We love this buttery pastry recipe, which is so versatile it can be used for a variety of fillings, with or without the pecans.
Issue #26
11/20/2007
Chocolate Coconut Balls
These "irish potatoes" are not what they would seem. This great recipe from Philadelphia's Moonstruck restaurant showcases the bite-size coconut cream balls rolled in cinnamon, sugar, and cocoa.
Issue #25
10/24/2007
Mrs. Apple's Creamed Corn
This recipe is based on dried sweet corn, a Pennsylvania Dutch staple that's rarely seen outside the area.
Issue #22
11/15/2007
Classic Fruitcake
Planning ahead is required for this fruitcake, which we've borrowed from Maida Heatter's New Book of Great Desserts (Knopf, 1982).
Issue #15
04/02/2002
Chuck's Three-Day Chowder
Chuck’s three-day theory is based on his quest for clear fish stock.
Issue #12
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