December 2006

Feature Articles		Page
A JUICY PRIME RIB FOR THE HOLIDAY by Suzanne Goin A few special touches turn this classic into a sophisticated dinner		40
HORS D'OEUVRE AT THE READY by Kate Hays Assemble and freeze them when you have time, then pull them out and cook at a moment's notice		48
GREEN BEANS ON THE SIDE by Ris Lacoste From casual to fancy, versatile green beans are always right for the holidays		52
MAKING HEARTY CHICKEN BRAISES by Jennifer McLagan For rich flavor and fork-tender chicken, choose thighs and drumsticks and simmer them slowly		56
JUST DESSERTS by Abigail Johnson Dodge Pulling off this sweet buffet is easy because you can make everything ahead		60
LASAGNE, THE REAL DEAL by Joyce Goldstein Learn how to make classic Italian meat lasagne and then adapt it for a vegetarian twist		67
RAISING THE BAR COOKIE by Nicole Rees Take classic bar cookies to new heights with rich, buttery shortbread crusts		72
Departments		Page
RECIPE INDEX		6
MENUS		8
LETTERS		10
CONTRIBUTORS		14
RECIPE FOLDOUT: A DOZEN COOKIES A collection of the best from 12 years		14a
LINKS		16
GREAT FINDS New baking tools		18
IN SEASON Clementines		20
Q&A		22
ARTISAN FOODS Sparkling cider		24
ENJOYING WINE Wine gear		26
EQUIPMENT Ice cream balls, Star pans, Pasta machies, Dutch ovens		28
READERS' TIPS		36
FROM OUR TEST KITCHEN Carambola, Olive sampler, Fresh egg pasta, Chipotles, Warm bean dip, buying peanuts, Prime rib primer		76
WHERE TO BUY IT		84
ADVERTISER INDEX		86
NUTRITION INFORMATION		94
RECIPE FOLDOUT: QUICK & DELICIOUS Mix-and-match menus		94a
BACK COVER: MAKE IT TONIGHT Cheddar fondue

A Juicy Prime Rib for the Holidays; Hors d'Oeuvre at the Ready; Green Beans on the Side; Making Hearty Chicken Braises; Just Desserts; Lasagne, the Real Deal; Raising the Bar Cookie