Search Results from December 2013 issue
Recipes
(64)
Molasses keeps these cookies magically supple for days.
4.0
(3.99)
These simple sugar cookies are crisp yet tender, keep their shape when baked, and yes, taste great too.
4.0
(4.19)
Easy
English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.
4.3
(4.3)
Easy
Choose an unaged aquavit like Aalborg.
4.0
(3.91)
Quick
You know how guests always ask what they can do to help in the kitchen? Give them this recipe.
2.5
(2.5)
“If you don’t like sardines,” says Gjelina chef Travis Lett, “you’re going to today.” Make sure to ask your fishmonger to remove the center bones for these baked sardines but leave the head and tail intact and serve over pepperonata.
4.6
(4.6)
Quick
This no-heat method for making simple syrup also works in larger quantities. Try it using mint or lavender, too.
4.0
(3.8)
Easy
This roasted rosemary chicken recipe calls for a quartered chicken, but you can pan roast three pounds of thighs, breasts, or drumsticks if you prefer.
4.0
(3.98)
Beating the butter and sugar until light and fluffy is essential to this pound cake’s moist, tender crumb and the Grand-Marnier Poached Apricots add a boozy yet sweet kick.
4.0
(3.91)
Quick
"More great expressions of pisco are making their way into the States, with a huge array of flavor profiles, from rustic and edgy, to delicate and floral. La Diablada is cool stuff." —Charles Joly, bartender, The Aviary, Chicago
4.5
(4.5)
Easy
The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles
4.0
(4.12)
The flat cut of this Belgian-Ale Braised Brisket is leaner than the point cut (or deckle) but still has enough fat to keep it juicy.. It will hold its shape better as it cooks, and slices neatly.
3.7
(3.72)
Drying out the challah lets the Baked French Toast absorb the custard without going to mush and top it off with a pecan crumble for an extra crunch.
4.0
(4.11)
If you like, after carving this standing rib roast, separate the bones into individual ribs and pop them back in the oven to crisp up. Serve it with Aioli, then fight over them with your guests. Learn how to make this recipe and more in our online cooking class with Sur la Table.
4.4
(4.4)
Quick
This royal icing recipe is the only decorating icing you'll ever need.
3.0
(3.1)
Easy
This dough freezes well for make-ahead slice-and-bake convenience.
4.0
(4.05)
Quick
This fleeting jewel of a winter-time fruit will transport you to a warmer, sweeter place.
4.5
(4.53)
Quick
Use this syrup in vinaigrettes, to glaze meats, and in place of grenadine in cocktails.
5.0
(5)
Quick
"Let's face it; it gets pretty cold in Colorado. This drink doubles as a cold cure, and it's also a great preventative drink—the perfect remedy for congestion." —Adam Hodak, Green Russell, Denver
3.7
(3.72)
Easy
We use sparkling rosé wine here mostly for its color. Any decent bubbly will work as a substitute.
4.0
(4.13)
You can find Thumbelina carrots at farmers’ markets. Roast them up and serve them with cumin yogurt.
4.0
(3.9)
Sweetened condensed milk makes this salted caramel recipe extra-luscious.
4.0
(3.91)
Quick
The longer the spices infuse in the rum, the more flavorful this dark and stormy will be.
4.0
(3.9)