Recipes

  • Charcoal-Grilled Stuffed Chicken Breasts with Prosciutto and Fontina

    Taking a stuffed chicken breast recipe and adding the smoky flavor of the grill sounds like a good idea—if you can get past the leathery exterior and oozing, flammable filling.

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  • Charcoal-Grilled Argentine Steaks with Chimichurri Sauce

    With Argentine beef and a wood fire, cooking churrasco in the backyard would be easy. We were stuck with American supermarket steaks and a Weber kettle.

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  • Creamy Gazpacho Andaluz

    Most Americans know gazpacho as a chunky liquid salsa. In Spain, the most famous version is a creamy puree. But to get it right, we’d need more than just a good blender.

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    Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce

    If meat and shrimp behave vastly differently when cooked, why are most shrimp stir-fries just a surf-for-turf protein swap?

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  • Deep-Dish Quiche Lorraine

    Since the whole point of eating quiche is to indulge in the rich, creamy custard, we decided to make it more than just the backdrop to an overload of fillings.

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  • Spinach Salad with Carrot, Orange, and Sesame

    While nothing could be easier to toss in a salad, mild-mannered baby spinach always seems to fall flat. What could we do to ruffle this pile of leaves?

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  • Memphis-Style Barbecued Spareribs on a Charcoal Grill

    Memphis pit masters pride themselves on pork ribs with dark, crusty bark and distinctive chew. We wanted the same bragging rights from our own backyard.

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  • Sweet Cherry Pie

    Cherry season is a mere blip on the summer-produce radar. For a juicy pie with the best fruity flavor, we’d have to look beyond the cherry tree.

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  • Ultimate Banana Bread

    Any 10-year-old can make the typical dry, bland banana bread. But if you want to make a moist, tender loaf with over-the-top banana flavor, you need to think like a mad scientist.

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  • Gas-Grilled Stuffed Chicken Breasts with Prosciutto and Fontina

    Taking a stuffed chicken breast recipe and adding the smoky flavor of the grill sounds like a good idea—if you can get past the leathery exterior and oozing, flammable filling.

    View this recipe
  • Charcoal-Grilled Stuffed Chicken Breasts with Black Forest Ham and Gruyere

    Taking a stuffed chicken breast recipe and adding the smoky flavor of the grill sounds like a good idea—if you can get past the leathery exterior and oozing, flammable filling.

    View this recipe
  • Gas-Grilled Argentine Steaks with Chimichurri Sauce

    With Argentine beef and a wood fire, cooking churrasco in the backyard would be easy. We were stuck with American supermarket steaks and a Weber kettle.

    View this recipe
  • Spinach Salad with Frisée and Strawberries

    While nothing could be easier to toss in a salad, mild-mannered baby spinach always seems to fall flat. What could we do to ruffle this pile of leaves?

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  • Stir-Fried Shrimp with Garlicky Eggplant, Scallions, and Cashews

    If meat and shrimp behave vastly differently when cooked, why are most shrimp stir-fries just a surf-for-turf protein swap?

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  • Stir-Fried Sichuan-Style Shrimp with Zucchini, Red Bell Pepper, and Peanuts

    If meat and shrimp behave vastly differently when cooked, why are most shrimp stir-fries just a surf-for-turf protein swap?

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  • Spinach Salad with Radicchio and Mango

    While nothing could be easier to toss in a salad, mild-mannered baby spinach always seems to fall flat. What could we do to ruffle this pile of leaves?

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  • Spinach Salad with Fennel and Apples

    While nothing could be easier to toss in a salad, mild-mannered baby spinach always seems to fall flat. What could we do to ruffle this pile of leaves?

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  • Memphis-Style Barbecued Spareribs on a Gas Grill

    Memphis pit masters pride themselves on pork ribs with dark, crusty bark and distinctive chew. We wanted the same bragging rights from our own backyard.

    View this recipe
  • Charcoal-Grilled Stuffed Chicken Breasts with Salami and Mozzarella

    Taking a stuffed chicken breast recipe and adding the smoky flavor of the grill sounds like a good idea—if you can get past the leathery exterior and oozing, flammable filling.

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  • Deep-Dish Quiche with Leeks and Blue Cheese

    Since the whole point of eating quiche is to indulge in the rich, creamy custard, we decided to make it more than just the backdrop to an overload of fillings.

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  • Deep-Dish Quiche with Sausage, Broccoli Rabe, and Mozzarella

    Since the whole point of eating quiche is to indulge in the rich, creamy custard, we decided to make it more than just the backdrop to an overload of fillings.

    View this recipe
  • Gas-Grilled Stuffed Chicken Breasts with Black Forest Ham and Gruyere

    Taking a stuffed chicken breast recipe and adding the smoky flavor of the grill sounds like a good idea—if you can get past the leathery exterior and oozing, flammable filling.

    View this recipe

2010

July/August

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