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November 2003

Features & Columns

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Features

  • Manhattan Masala

    Goa meets Gotham when the three stylish siblings behind a hip new Manhattan wine bar throw an India-inspired cocktail party.

  • Essay: Bourbon For Dinner | Raising Heirloom Turkeys

    Raising four testosterone-crazed Bourbon Red turkeys in a backyard coop is not easy, as novelist Barbara Kingsolver discovers. But the results pay off at Thanksgiving.

  • A Country Thanksgiving

    Chef Tom Valenti learned to cook from his Italian grandma, Settimia. His modern holiday menu shows her influence, from the pancetta in the soup to the garlic gravy on the bird.

  • Soup Tips

  • Story of a Steak

    How does one special steak served with beets, carrots and fingerling potatoes get from the ranch to the table? A writer follows the trail and discovers how one small network of Montana farmers and chefs is challenging the way the rest of America eats.

  • Tastemaker: Silver Student | Margo Grant Walsh

  • Thanksgiving: Menus to Match Your Personality

    For the maverick, novice, procrastinator, wine lover: menus to match your culinary personality.

  • Tribute: James Beard Uncensored

    This author and TV personality was one of the first to make cooking seem more like play than like work. Henry Alford finds Beard's eccentricities equally entertaining.

  • Mushroom Tips

    Foolproof tips for handling mushrooms. Plus, staff favorite recipes utilizing this fall staple (right).

Columns

Recipes

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Apple Crisp with Granola Topping
Apple-Chestnut Stuffing
Autumn Fruit Compote
Baked Apples With Oyster Mushrooms
Beef Sirloin with Piquillo Peppers and Capers
Blood Orange Cosmo
Brandy-Wine Punch
Brussels Sprouts with Onion and Bacon
Butternut Squash Soup with Crisp Pancetta
Capons with Garlic Gravy
Caramel Apple Parfaits
Chickpea Fries with Sage and Parmesan
Chile-Roasted Turkey with Chorizo-Corn Bread Stuffing
Chipotle and Tamarind-Braised Collard Greens
Classic Hummus
Coriander-Lamb Nan Pizzas
Creamy Shrimp Casserole with Buttery Crumbs
Crispy Pork Tenderloin with Fried Apple Rings
Crispy Skillet Corn Bread
Curried Winter Squash Soup with Cheddar Crisps
Dirty Martini
Escarole and Roquefort Salad with Crispy Croutons
Fallen Prune and Armagnac Soufflé
Fig Tart with Pistachio Crust
Fragrant Fennel Brittle
Ginger and Pear Upside-Down Cake
Glazed Caramelized Carrots
Green Beans with Mustard-Seed Butter
Grilled Chili-Rubbed Flank Steak
Grilled Lamb Chops with Tahini Sauce
Grilled Lamb Sirloin with Greek Salad
Instant Spiced Apple Cider-Cranberry Sauce
Lamb Chops with Spicy Thai Peanut Sauce
Madeira-Braised Turkey with Fried Sage Stuffing
Maple Whipped Sweet Potatoes
Melted Taleggio Flat Breads with Three Toppings
Mexican Chocolate and Dulce de Leche Crêpe Torte
Omelet Soufflé with Spinach and Goat Cheese
Pancetta-Wrapped Mushrooms
Porcini Mushroom Tartlets
Pork Scallopine with Spicy Cherry-Pepper Sauce
Pork with Sweet Riesling Sauce and Toasted Almonds
Pot-Roasted Pork and Apples
Puffed Rice Crunch
Pumpkin Cheesecake Tart with Cranberry Gelée
Red Potato and Green Pea Samosas
Rich Turkey Stock
Rich and Creamy Potato Gratin
Roast Turkey Breast and Potatoes with Lemon-Soy Jus
Roasted Butternut Squash with Cilantro Cream
Rosemary-Mint Highball
Sausage, Pine Nut and Oyster Stuffing
Sautéed Leeks with Chestnuts
Scallop and Mushroom Soup with Ginger and Leeks
Shrimp Fritters
Sliced Beef with Lemony Arugula and Mushroom Salad
Souffléed Apple Pancake
Spiced Apple-Calvados Cocktails
Spicy Chickpea Chat
Spinach and Cheese Grits Frittatas
Sweet-and-Sour Tamarind Chutney
Tomato-Cilantro Raita
Tortilla-Crab Soup with Tomatillo Crème Fraîche
Turkey with Apple-Chestnut Stuffing and Cider Gravy
Veal Scallops with Scotch Whisky Pan Sauce
Vegetable Turkey Soup with Cornmeal Noodles
Whisky-Glazed Parsnips and Carrots
White Polenta with Wild Mushrooms and Robiola Cheese
Zucchini and Hummus Nan Pizzas
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