As essential as it is to the meal, this relatively simple concoction causes untold anxiety as we fret about gravy turning out too thin, too lumpy, or simply not flavorful enough. Master your technique with these foolproof recipes, flavored with white wine, bourbon, cider, Madeira, or simply delicious pan drippings.
In Season: Wild mushrooms, including chanterelles and oyster mushrooms, are available in the fall at specialty groceries and farmers' markets. What to Look For: Look for firm, smooth, and dry caps. Avoid damp, pitted, or dried-out mushrooms. How to Store: Refrigerate loose mushrooms (unrinsed) in a paper bag, and containers of mushrooms in their original package. Use within a few days of purchase.
In Season: The quince has been a popular ingredient since medieval times. The fruit is tart and chalky when raw, but cooking it brings out its sweet flavor and seductive aroma. Quince season begins in late summer and lasts through the fall.What to Look For: The quince is related to apples and pears, and looks similar to a stubby-necked pear. Ripe quinces are bright-yellow with fuzzy skin. The flesh is creamy white and firm, but turns soft and rosy pink when cooked.How to Store: Keep quinces in a bowl at room temperature for up to a week, or refrigerate in an airtight bag for as long as two months.
Italian dishes have become an integral part of American cuisine. Many favorite family dinners are centered around Italian, and Italian-inspired, recipes. Pasta in its many shapes is always a hit with kids and has the added convenience of cooking quickly and having an almost infinite shelf life. So dig in here and choose from dozens of our best recipes for quick Italian meals, all of which can be made in 60 minutes or less.