Search Results from December 2014 issue
Recipes
(44)
The gelatin in the mousse stabilizes it, so you can make and fill the roll a day ahead without worrying about it weeping or deflating.
2.7
(2.68)
Quick
Bûcheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.
4.0
(3.78)
A rich and versatile broth you can use in soups, brothy pastas, or beans in need of a boost.
4.0
(3.97)
You're making the gnocchi, so keep everything else simple. A classic tomato sauce and hands-off roasted pork shoulder are the ultimate go-withs.
3.7
(3.72)
Quick
There's bread in my vinaigrette! And we like that way. Sourdough enriches salad dressing for a creamy, tangy finish.
4.5
(4.5)
Easy
A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes—anything goes.
4.0
(3.9)
A warming beef chili gets serious depth from toasted chiles and a touch of sweetness from squash.
3.7
(3.71)
Easy
So easy a kid could do it. No, really, let your kid do it.
3.6
(3.6)
This could be sweet and mild or more savory, depending on the olive oil you use. It’s all good.
4.6
(4.6)
Quick
Look for celery root that is firm—not spongy—at the bottom end.
4.5
(4.5)
The key to making even and distinct layers? Smoothing them out with an oiled offset spatula and letting the first layer cool completely before topping.
4.0
(3.92)
Vegan
Anchor these in short vases filled with granulated sugar and win sweetest decor award.
4.0
(4.2)
Everyone loves brittle, and most people are happy to avoid the holiday shopping crowds, which is why homemade presents like this rule. Learn how to make brittle in this video.
3.0
(3.12)
Candied herbs, edible dried flowers, and freeze-dried berries are beautiful decorations for these iced cookie wreaths.
4.0
(3.9)
Powdered green tea gives these tender cookies an elf-worthy hue that will stand out, with no icing or decorating needed.
3.4
(3.41)
For smaller loaves, divide dough and nut paste mixture into four portions instead of two and bake in four mini loaf pans—for 40–45 minutes.
5.0
(4.8)
Easy
At Kachka, in Portland, Oregon, they make mayo from scratch. But Hellmann’s (a.k.a. Best Foods) will do just fine.
Kachka chef Bonnie Morales insists it’s not a Russian party without this retro seafood salad on the table.
4.6
(4.6)
Kachka offers a variety of flavored vodkas, including this smoky collaboration with the chefs at Ox in Portland. For a floral take, replace the charred rosemary with ¼ cup loose dried chamomile (or 8 tea bags).
4.0
(3.9)
These taste great at room temperature, so cook this blini recipe (using two skillets at a time!) an hour ahead.
5.0
(5)
Save the hard-boiled egg yolks for your caviar accoutrements.
3.4
(3.4)
Quick
Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly.
4.0
(3.82)
Two racks make enough for each person to have two lamb chops for this recipe. Cut between each bone individually for single chops, or cut into double-rib portions.
3.0
(2.76)
Don’t let the sugar cube and dainty bubbles fool you: This is a very stiff drink.
3.0
(3.21)