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12/15/2012
Christian Delouvrier's Roast Chicken with Herbed French Fries
In this recipe by chef Christian Delouvrier of Manhattan's La Mangeoire restaurant, the secret to a perfectly moist bird with bronze, crisp skin is a basting of an umamirich mixture of soy sauce and butter.
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
10/12/2012
Sauerbraten (German Pot Roast)
The trick to a perfect Sauerbraten is getting the golden glow that shimmers over the deep brown gravy. Cookbook author Mimi Sheraton shares the secret.
Issue #150
04/01/2002
Char Siu Bao (Roast Pork Buns)
Char siu bao (roast pork bun) is a Cantonese specialty consisting of marinated pork encased in a spongy dough that's then steamed or baked.
Issue #30