Gingerbread (Suzanne Richerson)
1 cup boiling water 1 cup butter 1 cup brown sugar 1 cup molasses 2 beaten eggs 3 cups flour 1 tsp salt 1 tsp baking powder 1 tsp baking soda 1 1/2 tsp ginger 1 1/2 tsp cinnamon Measure butter, sugar and molasses into a bowl. Pour water over mixture, mix and let cool. […]
French-style beef stew (a.k.a., Daube Provencal)
Serves 4 to 6. Cooks Illustrated November 1, 2005. Serve this French beef stew with egg noodles or boiled potatoes. If niçoise olives are not available, kalamata olives, though not authentic, can be substituted. Cabernet Sauvignon is our favorite wine for this recipe, but Côtes du Rhône and Zinfandel also work. Our favorite cut of […]
Enchiladas verdes
Serves 4-6. Published July 1, 2008. From Cook’s Illustrated. You can substitute three 11-ounce cans of tomatillos, drained and rinsed, for the fresh ones in this recipe. Halve large tomatillos (more than 2 inches in diameter) and place them skin-side up for broiling in step 2 to ensure even cooking and charring. If you can’t […]
Mexican Rice
Serves 6-8 as a side dish. Published September 1, 2004. Because the spiciness of jalapeños varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an ovensafe pot about 12 inches […]