Issue 29 Cover

Issue 29

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Table of Contents

Tips & Techniques4

Brunswick Stew6

Want a change from regular old chili? This meat-lover's stew is the American south in a bowl.

Corn Muffins9

Light as a whisper -- muffins that go with Brunswick Stew.

Curried Greens10

Fall greens get flavor from curry powder and coconut milk.

Sauteed Greens12

Sausage, pasta, and Parmesan make these bitter greens sing.

Braising -- Spoon-Tender Pot Roast14

Interesting vegetables, the right cut of meat, and understanding a slow braise brings even pot roast to a new level.

Preparing Fresh Horseradish18

Tame this gnarly root and get 1000-watt flavor.

Horseradish Mashed Potatoes19

Basic mashed potatoes get major flavor from horseradish.

Soup -- Caldo Verde20

Once you taste this soup you'll understand why Portugal labels caldo verde its national dish.

Brined & Frenched Pork Loin22

One gorgeous roast from two timeless meat techniques. Great any time of the year.

Wild Mushroom Sauce28

Terrific with pork and pears, this sauce is the essence of fall.

Pie Dough29

Every cook's nemesis -- pie dough. No more! Let this primer guide you to perfection.

Rolling Pins32

Out of the mouth of experts, pastry chef Dan Tabor explains the ins and outs of rolling pins.

French Apple Pies34

Apples are in season! They're good for eating, but best in a custard pie or classic tarte Tatin.

Questions and answers40

What's Happening in Food42

Roasted Pear Salad with Port Vinaigrette44

Roasted pears make a delicious salad with blue cheese, walnuts, and bitter greens. A warm vinaigrette pulls it all together.