I offered this stout gingerbread, and the recipe now makes an annual appearance on my Christmas baking list. The caramel notes in the stout work beautifully with the molasses and brown sugar. It keeps forever…but it doesn’t last more than a couple of days in our house. Make it as a single cake, and it is a perfect addition to a holiday potluck.

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Brined turkey first made a splash a few years ago in the pages of Cook’s Illustrated, thanks to a recipe in Jean Anderson ‘s The Food of Portugal (with a few tips from kosher butchers along the way).  The brining concept fooled many cooks into thinking that their turkey was juicier, and a new favorite turkey […]

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