Search Results from September 2012 issue
Recipes
(40)
Ideal for fresh blueberries in the summer or frozen blueberries all year long, this fruit-studded coffee cake is a winner any time you make it.
4.0
(3.82)
Quick
3.7
(3.73)
A rich stew brought to life with butternut squash and warming spices like cardamom and clove.
4.0
(4.06)
Quick
When we make vinaigrette, we always reach for Dijon. It's got the perfect balance of zip and bite and helps emulsify the dressing.
3.0
(3.08)
Quick
4.0
(3.9)
Easy
Charred mustard and citrus make for a great combo, especially when combined with a marbled steak.
3.6
(3.55)
Cream cheese makes this pound cake recipe extra moist.
3.6
(3.56)
Easy
This rosemary focaccia bread recipe calls for chilling the dough overnight, so plan ahead.
4.0
(4.04)
Quick
The slow-frying method is revolutionary. Try this French fries recipe and you'll never "fast" fry your potatoes again.
3.6
(3.59)
Bearman makes risotto with nutritious whole-grain farro instead of rice
3.5
(3.5)
Quick
Quick
3.3
(3.33)
Easy
4.0
(3.79)
This high-end take on the bake-sale favorite ditches dated maraschino cherries, swaps canned pineapple for fresh, and adds cardamom and bourbon to bring out the flavor of the caramel.
4.0
(3.85)
This baked eggplant and saffron rice recipe is blanketed in layers of mozzarella and Parmesan cheeses—never a bad thing, in our opinion.
4.0
(3.93)
Easy
4.0
(3.98)
Easy
4.0
(4.23)
Easy
For the most succulent results, use pork butt or shoulder with the bone in and the top layer of fat intact. It's sold whole but is more often divided into Boston butt or picnic shoulder sections. Either cut will do the job.
4.0
(3.91)
This halibut recipe calls for ground almonds instead of breadcrumbs to get that ever-desirable crunchy coating.
3.6
(3.6)
Easy