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November 2012

Issues:

Features & Columns

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Features

Woodworker Josh Vogel Takes on the Common Kitchen Tool
Woodworker Josh Vogel has a holistic approach to carving timber: He makes large sculptures, then cooking utensils with the leftovers, and he uses the scraps to fuel an outdoor oven.
Havana Homecoming
Chef David Guas gets a lesson in Cuban cooking on a rice-and-beans-fueled trip around Havana with his émigré father, back for the first time in more than 50 years.
David Tanis's Thanksgiving on the Ranch
Farmer-to-the-stars Lee Hudson invites former Chez Panisse chef David Tanis to his Napa Valley home to create a California-style Thanksgiving dinner, using ingredients grown on Hudson’s 2,000-acre ranch.
Editor’s Letter

Columns

Honors
Winemakers of the Year: 2012
Tastemaker
A Lesson in Ethiopian Flavors
Tasting Room
In Defense of Australian Shiraz
Fast
One-Pot Dutch Oven Classics
Tasting Workout
Train Yourself to be a Better Cook
Gastronaut
How to Make Perfect Pie Crust
The Hungry Crowd
The Hungry Crowd: David Lynch
Entertaining
Aida Mollenkamp's 21-st Century Holiday Dishes
Restaurants
Kate Krader's Insider Guide to New Orleans
Travel
America's Best Little Food Towns
Travel
The Riviera Maya for Foodies

Recipes

See Features & Columns | Subscribe to the Magazine

Baked Camembert with Pears

Beef Goulash Soup

Braised Chicken with Cilantro, Mint and Chiles

Brown Sugar-Cranberry Tart

Brussels Sprout Salad with Pepitas and Dates

Butternut Squash Glazed Tart

Butternut Squash Rösti Cakes

Butternut Squash-Chicken Pan-Roast

Carrot-Harissa Hummus

Chicken Livers with Bacon, Watercress and Dirty Rice

Chicken Stir-Fry with Corn, Pineapple and Red Pepper

Chicken and Biscuits in a Pot

Chicken in Pineapple Sauce

Chicken-Fried Steak with Redeye Curry Gravy

Chipotle-Roasted Baby Carrots

Chocolate Brownie Cookies

Classic Daiquiri

Collard Greens with Cardamom

Corn Bread Stuffing with Bacon and Greens

Cristina's Famous Nuts

Crudités à la Mexicaine

Cuban Custard with Cinnamon

Dandelion and White Bean Salad with Mint and Olives

Double-Crust Apple-Apricot Pie

Ethiopian Spiced Lamb Stew

Fried Artichokes With Citrus & Parsley

Fried Green Plantains

Garlic-Mashed Butternut Squash

Grilled Bok Choy with Braised Mushrooms

Grilled Mackerel with Apple-and-Onion Relish

Guava-Cream Cheese Pastries

Haricots Verts and White Beans with Shallot Vinaigrette

Herb-Roasted Turkey with Wild Mushroom Gravy

Lee’s Apple Pie

Lemony Brussels Sprout Slaw

Mahimahi with Sauerkraut-Pickle Beurre Blanc

Milk-Braised Pork Chops with Mashed Potatoes and Gravy

Pear, Parsnip & Fourme d'Ambert Tartines

Pecan Pie with Candied Ginger and Rum

Perfectly Flaky Yogurt-Butter Pie Dough

Pork Carnitas with Garlic and Orange

Pumpkin Pie Bread Pudding with Bourbon-Pecan Hard Sauce

Quinoa Salad with Sweet Potatoes and Apples

Quinoa-Leek Pilaf

Rich Chicken Stock

Roasted Beer-Brined Turkey with Onion Gravy and Bacon

Roasted Winter Squash with Herbs and Garlic

Root Vegetable and Cauliflower Tagine with Parsley Yogurt

Root-Vegetable Minestrone

Salmon in Charmoula with Risotto-Style Israeli Couscous

Sausage, Apple and Cranberry-Nut-Bread Dressing

Sautéed Cabbage and Carrots with Turmeric

Shaved Root-Vegetable Remoulade

Shrimp in Tomato Sauce with Onion and Green Pepper

Slow Roasted Lamb Shoulder with Homemade Harissa

Smoked Salmon Toasts with Mustard Butter

Smoky Butternut Squash Soup

Soppressata Bundles with Radicchio and Goat Cheese

Spice-Braised Gingered Eggplant with Mint Yogurt

Spiced Red Lentils

Spicy Greens and Pear Salad with Pomegranate Gremolata

Spicy Raw Beet Slaw with Citrus, Scallions and Arugula

Stone-Ground Corn Breads

Tomato-Ginger Chutney

Turkey Mole Chili

Turkey Quesadillas

Vidalia Onion Soufflés

Walnut-Cranberry Turkey Salad

Warm Brussels Sprouts with Honey, Caraway & Lime

White Bean Flatbreads with Prosciutto and Cheese

Wood-Smoked Turkey

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