November 2010
These days, pot roasts come in all styles and flavors. But when we went looking for truly beefy taste, a simple 19th-century recipe proved the best guide.
March 2007
Being able to make a large batch of mashed potatoes a day ahead of time without sacrificing any flavor or texture is a lifesaver for any time-crunched cook.
September 2007We've modified our quicker version of classic scalloped potatoes to include root vegetables.
November 2007
We improved the texture and flavor of the American dinner roll and updated the shape.
March 2007
Just right for a festive, holiday side dish but
also rich enough to serve as a main dish.
September 2011
Most cranberry-nut-muffin recipes call for loading sour berries and chopped nuts into any old batter. Could that be why they always seem out of whack?
February 2005
We wanted layers of thinly sliced, tender potatoes, creamy sauce,
and a nicely browned, cheesy crust.
November 2012
This multilayered showpiece of meringue and buttercream coated in ganache might just be the best dessert you’ll ever make—plus you can prepare it the day before.
January 2007
A fresh herb crust seems like a good way to enliven a boneless pork roast—but not if the crust has little flavor and falls off.
November 1999
Back-of-the-bag recipes aren't bad, but we found a way to make a dramatic improvement.
