September 2011
Forget cream and spices. The secret to squashier squash soup is concentration.
January 2000
For a country-style soup with the best flavor, we had to find the right variety of potato—and use more of the leek than is traditional.
July 2009We wanted complementary flavors and textures in every bite—not a random collection of bland, watery produce from the crisper drawer.
November 2007We've combined some of our favorite Thanksgiving recipes with seasonal recipes from our cookbook The Best Light
Recipe to compile a lighter Thanksgiving menu.
September 2009Basic vinaigrette has a fundamental problem: It doesn’t stay together. We sought a way to make oil and vinegar form a long-term bond.
November 1998Hardy-textured greens with strong flavors create salads that can stand up to a warm dressing or a single hot ingredient.
November 2006A surprise ingredient guarantees salads that are lively but not harsh.
September 2009Basic vinaigrette has a fundamental problem: It doesn’t stay together. We sought a way to make oil and vinegar form a long-term bond.
November 2006A surprise ingredient guarantees salads that are lively but not harsh.
November 2007
Could we find a way to make lackluster pears shine in a holiday salad?
