Table of Contents
Tips & Techniques4
Want a change from regular old chili? This meat-lover's stew is the American south in a bowl.
Light as a whisper -- muffins that go with Brunswick Stew.
Fall greens get flavor from curry powder and coconut milk.
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.
Every cook's nemesis -- pie dough. No more! Let this primer guide you to perfection.
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.