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11/10/2008
Homemade Demi-Glace
This rich, concentrated sauce is well worth the time it takes to make it.
Issue #116
12/05/2005
Stuffed Bresse Chicken with Asparagus
This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.
Issue #75
12/17/2007
Viennese Christmas Goose
Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve).
Issue #71
03/01/2007
Traditional Sunday Roast
This recipe is perfect for gathering family and friends around a festive table in good company for a sumptuous feast.
Issue #56
09/03/2002
Terrine Connaught
This opulent terrine is a five-day project.
Issue #50
04/04/2007
Roast Lamb with Potatoes
This traditional Greek dish is unfailingly served on Easter Sunday, though it's delicious any time of year.
Issue #17
08/08/2007
Pork Loin Stuffed with Apples and Onions
This is our version of an all-American classic, inspired by our visit to the small Blew family farm in New Jersey.
Issue #14