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maggie ruggiero

recipes

Penne with Parmesan Cream and Prosciutto

It takes only a few powerful ingredients like these to pull off amazingly full flavor. This rich, sophisticated pasta is guaranteed to keep the winter doldrums at bay.
December 2006
recipes

Fougasse

If you want dramatic impact on your holiday table, look no further. These leaf-shaped breads are large and sculptural, with a heady fragrance of orange and anise.
December 2006
recipes

Pistachio Cranberry Icebox Cookies

It doesn’t get fancier or more Christmassy than these glittery-edged cookies sporting studs of red and green.
December 2006
recipes

Portuguese Honey Bread

We like to bake this lightly spiced bread, filled with bits of flavorful candied fruit, in small loaves— perfect for gift-giving.
December 2006
food + cooking

When the Can Can

When you don’t have the time or the inclination to prepare homemade stock, give yourself a break and take the shortcut.
11.29.06
food + cooking

The Joan Rivers Effect

A couple of readers have criticized the "burned-looking turkey" on our November cover. If you think that turkey was burned, you’ve been bamboozled.
11.10.06
food + cooking

The U-Bomb

The Mushroom Council sent me an interesting press release that I thought I'd share. It proclaims that mushrooms are the king of umami.
11.09.06
recipes

Simple Roast Turkey with Rich Turkey Gravy

This is the ultimate turkey lover’s turkey—no bells and whistles, just a succulent bird with crispy skin and plenty of delicious gravy.
November 2006
recipes

Turkey Stock

The recipe yields enough for the gravy and then some, but you'll be happy to have the extra when it comes time to make soup.
November 2006
recipes

Escarole, Fennel, and Oak-Leaf Salad

Soft and crisp, bitter and sweet—this simple salad is a clean, bright counterpoint to the rest of the meal.
November 2006
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