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12/11/2012
Virginia Ham and White Cheddar Croquettes
Super crisp on the outside and creamy on the inside, these two-bite party snacks are a great way to use up leftover holiday ham, and they pair well with a dry white wine.
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12/11/2012
Christmas Morning Sausage Patties
Slightly sweet from the addition of dried cranberries and toasted pine nuts, these sausage patties are perfect next to a stack of pancakes dripping with butter and maple syrup.
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12/11/2012
Bacon-Wrapped Jalapeño Poppers
This addictive finger food is a perfect marriage of textures and flavors: creamy, chive-flecked cheese cuts the bite of roasted jalapeños, while crispy bacon adds crunch.
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12/11/2012
Robiola Stuffed Figs with Pomegranate
Pungent robiola cheese can be substituted with brie, ricotta, or any other soft cheese in this simple no-cook appetizer.
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12/11/2012
Sage Tempura Shiitake Mushrooms
Earthy sage enhances the woodsy flavor of shiitake mushrooms in this simple fried appetizer. For detailed instructions on achieving perfectly light tempura batter, see Harris Salat's article Light as a Feather from issue 152.
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12/10/2012
Grated Potato and Cheese Omelette
This simple potato and cheese omelette, from The Good Cook: Eggs & Cheese, makes a satisfying, affordable dinner when accompanied with a green salad and a glass of wine.
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11/19/2012
Endive and Walnut Salad
With winter looming, this salad with endive, comte and walnuts is a great choice for cold weather.
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11/16/2012
Menu: A Quick and Easy Thanksgiving
This Thanksgiving menu can be prepared in just two hours.
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11/09/2012
Maple Butter Mashed Sweet Potatoes
The woody sweetness of maple syrup marries beautifully with sweet potatoes' bright acidity. With plenty of butter, this rich, decadent side dish elevates any cold-weather meal.
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11/09/2012
Green Beans with Lemon and Capers
Inspired by the briny flavors of veal piccata, this elegantly side dish is simplicity itself: blanched green beans tossed in a vinaigrette of capers, bright lemon, and a beautiful olive oil.
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11/09/2012
Green Bean Salad with Feta and Mint
Feta, red onion, and mint are a classic combination; tossed with snappy green beans they make a salad of surprising complexity, at home both as a light main course or an effortless side dish.
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11/09/2012
Sweet Potato Oven Fries with Curry-Honey Sauce
An aromatic combination of spices elevate the humble sweet potato oven fry to something truly special. We like to serve a batch of still-warm wedges alongside a creamy curry-honey dipping sauce, with lime wedges for an acidic kick.
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10/05/2012
The Canadian Cocktail
Spiced rum, with its notes of cloves, allspice, and vanilla, is complemented by the comforting fall flavors of spicy cinnamon, sweet, rich maple syrup, and warming apple cider in this cocktail inspired by autumn in Toronto.
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09/08/2012
The John Oliver Sandwich
The New York City restaurant Penelope serves a cult-favorite sandwich called the John Oliver: fresh goat cheese and a generous serving of kalamata olive tapenade together on (yes, really) toasted cranberry walnut bread. It's an uncanny pairing: sweet, nutty, briny, and creamy all at once.
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09/08/2012
Ricotta and Honey Sandwich
A dollop of ricotta on earthy-sweet oat bread is delicious; add a drizzle of sourwood honey and it's elevated to the exquisite.
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09/08/2012
Sharp Cheddar Sandwich
Dense rye bread is the perfect base for a generous smear of not-too-spicy whole-grain mustard topped with thin slices of a sharp cheddar.
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09/08/2012
Smoked Gouda and Apple Butter Sandwich
This combination is autumn on a slice of bread: sourdough spread with rich apple butter, topped with slices of mild smoked gouda and a sprinkle of flaky sea salt.
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09/08/2012
Tomato and Avocado Sandwich
Sweet, juicy heirloom tomatoes and slices of just-ripe avocado work in perfect harmony no matter what you serve them on, but a slice of seven-grain bread adds a perfect amount of texture and crunch.
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09/08/2012
Radish and Butter Sandwich
It's très French to pair crisp, spicy radishes with softened, salted butter; a thin-sliced baguette is the perfect vehicle.
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09/08/2012
Ham and Egg Sandwich
Ham and eggs may be a breakfast classic, but they're even better for lunch: try sliced or quartered hard-boiled eggs layered with a salty black forest ham and a bit of mayo on a hearty white bread.
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