Learn how to debone a turkey breast and butterfly it for stuffing with this short technique video from the test kitchen of Cuisine at Home magazine. Our method is easy ...
Learn how to supreme an orange with this short video from the test kitchen of Cuisine at Home magazine. You can cut segments of any citrus fruit with no membrane ...
Learn how to split cake layers evenly with this short technique video from the test kitchen of Cuisine at Home magazine. A rotating cake stand—or even a simple piece ...
For snapper, halibut, or any other seafood!
KitchenAid Accolade 400 (5 quart)
Item #310064 (meringue; available in 9 additional colors)
KitchenAid Artisan (5 quart)
Item #184589 (white; available in 16 additional colors)
KitchenAid Professional 5 Plus (5 quart)
Item #310127 (white; available in 5 additional colors)
KitchenAid Professional 600 (6 quart)
Item #309147 (meringue; available in 5 additional colors)
Viking Professional (5 quart)
Item #304961 (white; available in 5 additional colors)
KitchenAid Classic Plus (4.5 quart)
KitchenAid Ultra Power KSM-90 (4.5 quart)
The Spice House
Korintje Ground Cinnamon
½ cup shaker jar, net wt. 2.5 oz.
½ cup refill, net wt. 2.5 oz.
China Tung Hing Ground Cinnamon
½ cup shaker jar, net wt. 2 oz.
½ cup jar refill, net wt. 2 oz.
Vietnamese "Saigon" Ground Cinnamon
½ cup shaker jar, net 2 oz.
½ cup jar refill, net 2 oz.
Ceylon "True" Ground Cinnamon
½ cup shaker jar, net wt. 2 oz.
½ cup shaker jar refill, net wt. 2 oz.
Table of Contents
6 STUFFED FILET MIGNON
As good as (or better than) what you'd find at a steakhouse, these filets will "wow" you and your guests. The hardest part? Choosing a filling.
12 TERIYAKI CHICKEN BREASTS
You won't believe the magic you can make with just 30 minutes and a few pantry staples. These Asian-flavored chicken breasts are case in point.
16 MICHAEL CHIARELLO: OLIVE OIL POACHED FISH WITH FENNEL AND ORANGE SALAD
Entertaining guru Michael Chiarello shows you how to prepare a dinner party that you'll enjoy as much as your guests!
19 BONELESS BREAST OF TURKEY
Take out the bones, and turkey becomes a thing of beauty -- moist, tender, and a cinch to carve!
24 HOLIDAY SIDES
Don't be surprised if these side dishes get all the attention at the table. They're that good.
26 STAND MIXERS
We tell you which stand mixers are worthy of your holiday dough!
Nothing compares with the rich, spicy aroma and taste of cinnamon. And at this time of year, using it is pretty much mandatory.
32 WEST COAST CIOPPINO
38 BASIC CUISINE
This issue's nuggets of kitchen wisdom include how to "stale" bread, browning butter, peeling pineapple, and the best way to crust meats and fish.
52 HOT CHOCOLATE WITH PINK PEPPERMINT CREAM
Hm... white or dark chocolate? Use either in this easy recipe. Frozen peppermint whipped cream tops it off with flavorful flair.
30 SINFUL CINNAMON COFFEE CAKE
You know it's going to be a good day when you get a whiff of this fragrant coffee cake first thing in the morning! Cinnamon has never tasted so good.
42 MOLTO MANICOTTI
What has the flavor of lasagna but none of the intense labor issues? Manicotti! This sausage and chicken-stuffed pasta is a terrific winter dinner.
46 SQUASH & CHARD MANICOTTI
This delicate, rich manicotti has everything going for it -- awesome flavor, elegant looks, and only about an hours worth of work.
48 A ROYAL CAKE
Want to be the life of the party? Then make this cake. Chocolate, cherries, whipped cream, and more chocolate -- a party doesn't get much better!