Search Results from December 2011 issue
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(45)
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Keep warm this winter with the simple comfort of whiskey, honey, and lemon, served steaming from a mug.
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The recipe for this cocktail-hour snack was inspired by one from contributing editors Melissa Hamilton and Christopher Hirsheimer.
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This shrimp roti recipe is easy enough for a weeknight, thanks to store-bought curry powder.
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Customize your favorite store-bought jam with orange zest and Earl Grey tea. Use any leftover dough to make delicious hazelnut cookies: Just roll, cut out, and bake.
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Skip the bottled ranch; make this dressing all winter long to add a tangy kick to salads and crudités.
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Candied orange peel is the star of this granola.
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Dress up this humble cut of meat by rolling it around a stuffing of mushrooms and greens.
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Pack this stunning beef roast with a savory stuffing, which keeps the meat juicy and makes a fine accompaniment on the plate.
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Lightly salting a center-cut tenderloin, a.k.a. chateaubriand, overnight allows the salt to penetrate this luxurious roast and keep it extra-flavorful and juicy.
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