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recipes

Rye Dinner Rolls with Crisp Tops

A basket full of freshly baked rolls adds a welcoming touch to any holiday table.
April 2009
recipes

Parmesan Pull-Aparts

These rolls have a lot in common with brioche—both are rich and tender, and they bake up with a gorgeous browned crust.
February 2009
recipes

Kemp’s Butternut Squash Pasta with Fried Sage Leaves

If you are a fan of pumpkin-stuffed ravioli with sage butter—an Italian classic—think of the pasta dish below as its less-demanding cousin.
February 2009
recipes

Pizza Margherita

The secret to a great pizza Margherita is to use the best ingredients you can find—and to approach them with restraint.
January 2009
recipes

Sunday Ragù

This dish requires hours on the stovetop to make the meat tender and juicy and the sauce thick and intense, but it’s well worth waiting for.
January 2009
recipes

Chocolate Ganache Cakes with White-Coffee Foam

The coffee foam attains its consistency with the help of a charged siphon. If you don't own one, don't worry—the coffee mixture can also be served, chilled but unfoamed, as a sauce.
October 2000
recipes

Boeuf Bourguignon

March 2001
recipes

Marinated Halibut on Radish Sprout and Fennel Salad

The agrodolce (tart-and-sweet) flavors of vinegar and raisins used in marinating the fish are typical of Jewish-Italian cooking.
April 2001
recipes

Roast Squabs with Porcini and Country Bread Salad

Laurent Manrique cooks these squabs on a rotisserie over an open fire; we’ve adapted the recipe for the home oven.
October 2001
recipes

Roasted Stuffed Onions

Many people consider stuffing the best part of a Thanksgiving meal, and we’ve made sure everyone will be satisfied.
November 2002

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