November 2008
We set out to transform this humdrum party food into a first-rate side dish worth making after the holidays are over.
December 2006
Cheese-flavored pasty puffs (gougères) are a classic French appetizer. With just a few ingredients, they should be easy enough to make, right? Think again.
November 2001The secret to great butternut squash soup is to sauté the seeds and fibers to build flavor, add water, then steam the flesh over the flavorful liquid.
May 2002This lackluster 1950s relic was long overdue for a face-lift. The solution turned out to be surprisingly easy.
July 2009We wanted complementary flavors and textures in every bite—not a random collection of bland, watery produce from the crisper drawer.
January 2002
Caramelized onions can take hours to make and often turn out stringy, dry, or charred. Here's how to produce this simple but universal condiment in just 45 minutes.
May 2008
Hummus requires only a handful of ingredients and a few minutes to make—but that doesn’t mean it’s going to be
good.
December 2006
Cheese-flavored pasty puffs (gougères) are a
classic French appetizer. With just a few
ingredients, they should be easy enough to make,
right? Think again.
November 2008We set out to transform this humdrum party food into a first-rate side dish worth making after the holidays are over.
September 2006
Can you really make great Chinese-restaurant dumplings at home? We wanted a light filling, the right wrapper, and the perfect mix of flavors.
