Content tagged with “December 2006” (Page 2)

Spiced Hot Cider
For a nonalcoholic version, omit the applejack and schnapps and add 2 tablespoons cinnamon-flavored syrup, such as...

Red & White Salad
Bitter, sweet and peppery flavors marry well in this confetti-like salad of wintery fruit and vegetables.

Vermont Cheddar Mashed Yukon Golds
Extra-sharp Cheddar and buttermilk add a tangy punch to these mashed potatoes. And, yes, we may be a bit biased, but we...

Horseradish-Crusted Beef Tenderloin
Luxurious beef tenderloin shines when treated to a simple horseradish-mustard rub and roasted for a nicely seared and...

Creamy Horseradish Sauce
Horseradish does the talking in this creamy, pungent sauce. Serve with beef tenderloin, Cheddar mashed potatoes or as a...

Garlicky Green Beans
We cook then cool the beans in advance so they can be heated up and seasoned moments before the meal. If you don't...

Champagne Vinaigrette
Whirring this champagne vinaigrette in the blender gives it a creamy consistency. If you don't have a blender,...

Maple Walnut Cake
Reminiscent of a British sticky toffee pudding, this cake gets its moisture from dates; toasted nuts and maple give it...

Chili-Rubbed Steaks & Pan Salsa
Any cut of steak will work for this recipe, but we especially like the flavor and texture of rib-eye with these...

Vegetable Lover's Chicken Soup
Classic comfort food is yours, in just slightly more than half an hour. Serve with some crusty whole-grain bread and...

Cheddar-Ale Soup
Our cheese- and beer-lover's potato soup has only a fraction of the fat and sodium of a traditional recipe. We use...

Chicken Cutlets with Grape-Shallot Sauce
One of the Test Kitchen's favorites, this quick sauté pairs wine and grapes in a luscious sauce for pan-seared...

Pomegranate Champagne Punch
For a nonalcoholic version, combine 2 1/2 cups seltzer and 2 cups pomegranate juice.

Spinach-&-Brie-Topped Artichoke Hearts
In this deconstructed version of hot spinach-artichoke dip, we stuff artichoke hearts with lightly seasoned cooked...

Slow-Roasted Cherry Tomato Bruschetta
Roasting tomatoes brings out their inherent sweetness.

Five-Spice Scallops
You could also serve the scallops over Asian salad greens dressed with sesame oil and rice vinegar for a simple dinner.

Roast Beef & Blue Cheese Spears
Deli roast beef and a simple blue cheese cream top Treviso in a simple, pretty appetizer.

Smoked Trout Crackers with Lemon-Dill Mayonnaise
A simple lemon-dill mayonnaise adds a touch of sophistication to smoked trout on crackers.

Feta & Herb Dip
Lots of freshly chopped herbs add zing to our white bean dip. Serve with assorted vegetables, such as baby carrots,...

Lemon-Garlic Marinated Shrimp
Marinating precooked shrimp in garlic- and lemon-infused oil is a simple yet elegant appetizer.

Bean Bolognese
Fiber-rich beans stand in for the beef and pork in this surprisingly rich-tasting vegetarian take on pasta Bolognese....

Chicken Thighs with Leeks & Shiitakes
Give chicken thighs a quick saute and finish them with a tarragon-scented sauce. This dish goes well with roasted new...