With a spicy jolt from the serrano chile, this salsa is a refreshing take on the traditional accompaniment to a roasted bird, yet the flavors blend gracefully and don't overwhelm.…
A few well-chosen pieces—starting with a good stockpot and a heavy sauté pan—can make a big difference
Mastering the fish-stock base lets you easily make a creamy chowder, a tangy salmon soup, or a hot and spicy court bouillon
Surprisingly subtle or lively and pungent, the taste of an anchovy depends on how you use it
Use your grocer’s produce section as a rich resource for vibrant, homemade holiday gifts
Get crisp skin, moist meat, and savory pan juices with a two-step roasting method for turkey, duck, or goose
Nutty cornbread or mellow rice serves as a base for two perfect complements to roasted poultry
Piercing the outside before baking ensures a fluffy inside
This make-ahead menu balances sweet flavors with savory accents
Chilled croissant dough makes these pastries better than any cinnamon roll you’ve ever tasted
“A lot of the things we do here simply can’t be done by machine,” says Tom Fegley of Tom & Sally’s Handmade Chocolates in Brattleboro, Vermont. While most chocolate makers…
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