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ruth cousineau

recipes

Spinach and Red-Pepper Calzones

Thanks to prepared dough and bottled roasted peppers, making your own calzones can be easy and far more satisfying than calling your local pizza joint.
April 2009
recipes

Orange Pumpkin Cloverleafs

Classic shape plus not-so-classic flavors gives these rolls an element of surprise.
February 2009
recipes

Gingerbread

With no bells and whistles or outré ingredients, this gingerbread is everything you want it to be: moist, satisfying, and gently spiced.
February 2009
recipes

Buttermilk Fantails

Elegant and deliciously buttery, these golden fantails are an obvious choice for entertaining. Their shape resembles a blooming flower.
February 2009
recipes

Rich and Flavorful Chicken Stock

There really isn’t a lot of work involved in making chicken stock—you pretty much drop everything into a pot of water and let it simmer.
February 2009
recipes

Butterscotch Pudding

For too long, butterscotch has been synonymous with cloying, artificially flavored desserts—but we’ve recaptured its true flavor in this rich and velvety pudding.
February 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

Southeast Asian Beef and Rice-Noodle Soup

Inspired by Vietnamese pho (pronounced “fuh”), this soup creates its own broth as meaty short ribs and beef shank simmer.
February 2009
recipes

Cracked-Wheat Topknots

These rolls have a satisfyingly salty crust embracing a chewy, pretzel-like interior.
February 2009
recipes

Tortilla Soup with Chiles and Tomatoes

Tortilla soup is all about contrasting textures, but its real success hinges on a fabulous broth.
February 2009
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