Search Results from November 2017 issue
Recipes
(37)
Even die-hard butter devotees admit that olive oil makes exceptionally good cakes.
4.7
(4.69)
Easy
This recipe turns out a creamy, intensely potato-y mash and frees up a burner—clutch when preparing a big holiday dinner.
4.5
(4.54)
Easy
This do-ahead gravy skips the pan drippings.
4.7
(4.67)
This easy, perfect mashed potatoes recipe produces the creamiest and fluffiest version of this comfort food classic around.
4.6
(4.63)
Vegan
This collard greens recipe yields meltingly tender garlic-infused greens. They need to cook for at least an hour, but you can leave them mostly unattended.
4.6
(4.6)
Easy
Because you need more butter-roasted things in your life.
4.4
(4.43)
You can't go wrong with cheese, cream, and pancetta.
4.0
(4.13)
Easy
This puff pastry apple dessert will be your new favorite fruit dessert. Cobbler, you’ve been warned.
4.0
(4.24)
Let’s face it. The cooler weather is perfect for roasting vegetables like Brussels sprouts, but it doesn’t have to be a holiday-only recipe. With this delectable maple, miso, and GREY POUPON Classic Dijon dressing, you can turn a regular side into something spectacular.
Quick
A simple, creamy baked egg recipe with a limey-hot sauce on top.
4.0
(4)
Quick
A hearty, healthy recipe that’s halfway done before you even start cooking.
5.0
(4.75)
Eggs on toast? That's a thing of the past.
4.0
(4.2)
Quick
A super healthy way to start the day.
4.4
(4.4)
Rich butter-basted pork offset by a bright, crunchy salad comes together quick and easy.
4.0
(3.8)
Quick
Sambal oelek and chili-garlic sauce are similar except the latter has garlic in it. Glad we could help clear that up.
4.0
(4.2)
This savory, cheesy butternut squash bread pudding is a fall masterpiece.
5.0
(5)
Quick
Yes, fried rice for breakfast counts if there's an egg (or 3) in it!
5.0
(4.77)
Quick
Broccoli and sausage pair up for an indulgent veg-heavy pasta dinner.
4.6
(4.56)
Easy
These are like homemade Sour Patch Kids, and we can't stop eating them.
4.3
(4.25)
Easy
The classic summer salad gets a roasty cold-weather makeover.
5.0
(4.83)
What happens when you cook with a lot of oil? Magic. Because oil conducts heat much more efficiently than air, foods that are confited in it, like these chicken thighs, come out incredibly moist and infused with the oil’s flavor.
4.0
(4)
With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you’re into that sort of thing).
5.0
(4.83)
Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.
4.0
(4.11)
Easy
Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.
4.0
(4.14)