November 2007Home stovetops often yield watery stir-fries with steamed meat and underdone vegetables. But with the proper
technique, you can stir-fry like a pro.
April 2007The challenge is to keep the chicken moist and the
glaze from being sickeningly sweet.
April 2007
This recipe will work with any type of pork chop,
but the rib chop is our favorite.
January 2007
This simple French restaurant classic deserves a place in the repertoire of any good home cook. . . Or does it?
December 2007Tender chicken with a crisp, golden coating minus all the fat.
June 2007
Butter the bread rather than the skillet, grate
the cheese, and cook over low heat for sandwiches
with a lacy-crisp exterior and a tender, oozing
interior.
April 2007
A simple shrimp broth boosts flavor, while a dash of cornstarch gives the sauce just the right body.
April 2007
For brightly flavored, fresh-tasting chicken piccata, use a lot of lemon juice, and don't use flour to thicken the sauce.
November 2007
Home stovetops often yield watery stir-fries with steamed meat and underdone vegetables. But with the proper technique, you can stir-fry like a pro.
April 2007
A perfectly seared steak is one of life’s great
simple pleasures, especially when shared just
between two people.
