Recipes

  • Charcoal Grill-Roasted Whole Chicken

    Rub the bird with spices and flip it just once for crisp, bronzed skin and flavorful, moist meat. (And then try cooking it on a beer can.)

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  • Grill-Roasted Pork Loin for Charcoal Grill

    Inexpensive and easy to find, a boneless pork loin roast seems nicely suited to grilling. Why, then, is it so often dry and flavorless?

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  • Grill-Roasted Prime Rib For Charcoal Grill

    Getting a deep, flavorful crust on this costly cut of meat can be a messy, smoky ordeal in the kitchen. How about taking it outside?

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  • Charcoal-Grill-Roasted Turkey Breast

    Notoriously dry turkey breast is tricky enough to roast indoors using a predictable heat source (the oven). So how do you keep it moist and tender on the grill?

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  • Inexpensive Charcoal Grill-Roasted Beef with Garlic and Rosemary

    Grill-roasting seems like an easy way to flavor a less-than-perfect cut of beef—but not if the roast comes out chewy and dry.

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  • Avocado Salad with Tomato and Radish

    Usually tossed into a pile of greens, mild-mannered avocado sinks to the bottom of the bowl like an afterthought. We wanted it in the limelight.

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  • Avocado Salad with Orange and Fennel

    Usually tossed into a pile of greens, mild-mannered avocado sinks to the bottom of the bowl like an afterthought. We wanted it in the limelight.

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  • Avocado Salad with Mango and Jicama

    Usually tossed into a pile of greens, mild-mannered avocado sinks to the bottom of the bowl like an afterthought. We wanted it in the limelight.

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  • Easy Grilled Boneless Pork Chops

    If you’re looking for a convenient weeknight grilled dish, look no further than a pack of boneless pork chops. If you also want them to be juicy and well browned, keep reading.

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  • Onion, Olive, and Caper Relish

    Top off our recipe for Easy Grilled Boneless Pork Chops with this savory relish.

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  • Tomato, Fennel, and Almond Relish

    Top off our recipe for Easy Grilled Boneless Pork Chops with this brightly flavored relish.

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  • Orange, Jicama, and Pepita Relish

    Top off our recipe for Easy Grilled Boneless Pork Chops with this citrus-y relish.

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  • French Apple Cake

    This French classic is neither a cake, nor a custard, nor a clafouti. But with a bit of culinary magic, it could be all three.

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  • Skillet Chicken Fajitas

    Most fajitas are merely a bland, dry vehicle for the garnishes. We wanted chicken and vegetables that were truly worth eating.

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  • Spicy Pickled Radishes

    This recipe for Spicy Pickled Radishes is the perfect complement to our Skillet Chicken Fajitas recipe.

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  • Mediterranean Braised Green Beans

    Slow-cooking in a rich tomato sauce produces uniquely supple green beans infused with big flavor. Could we keep the ultra-tender texture but shortcut the process?

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  • Mediterranean Braised Green Beans with Potatoes and Basil

    Slow-cooking in a rich tomato sauce produces uniquely supple green beans infused with big flavor. Could we keep the ultra-tender texture but shortcut the process?

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  • Mediterranean Braised Green Beans with Mint and Feta Cheese

    Slow-cooking in a rich tomato sauce produces uniquely supple green beans infused with big flavor. Could we keep the ultra-tender texture but shortcut the process?

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  • Ten-Minute Steel-Cut Oatmeal

    We wanted creamy, thick oatmeal without the usual 30 minutes of cooking—and we were prepared to challenge centuries of Scottish tradition to get it.

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  • Apple-Cinnamon Steel-Cut Oatmeal

    We wanted creamy, thick oatmeal without the usual 30 minutes of cooking—and we were prepared to challenge centuries of Scottish tradition to get it.

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  • Cranberry-Orange Steel-Cut Oatmeal

    We wanted creamy, thick oatmeal without the usual 30 minutes of cooking—and we were prepared to challenge centuries of Scottish tradition to get it.

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  • Carrot Spice Steel-Cut Oatmeal

    We wanted creamy, thick oatmeal without the usual 30 minutes of cooking—and we were prepared to challenge centuries of Scottish tradition to get it.

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  • Banana-Coconut Steel-Cut Oatmeal

    We wanted creamy, thick oatmeal without the usual 30 minutes of cooking—and we were prepared to challenge centuries of Scottish tradition to get it.

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  • Peanut, Honey, and Banana Steel-Cut Oatmeal

    We wanted creamy, thick oatmeal without the usual 30 minutes of cooking—and we were prepared to challenge centuries of Scottish tradition to get it.

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  • Pumpkin Bread

    To rescue this bread from mediocrity, start by taking the canned flavor out of the pumpkin.

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  • Pumpkin Bread with Candied Ginger

    To rescue this bread from mediocrity, start by taking the canned flavor out of the pumpkin.

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  • Indian-Style Spinach with Fresh Cheese (Saag Paneer)

    Don’t be fooled by its rich flavors and (gulp) homemade cheese. This Indian restaurant favorite is easy to pull off at home, and most of the ingredients are already in your pantry.

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  • Thai-Style Stir-Fried Noodles with Chicken and Broccolini

    Translating Thai street food into a quick weeknight dinner is easy—once you admit that most of what you thought you knew about stir-frying is wrong.

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  • Meatier Meatloaf

    Meatloaf packed with bland, starchy fillers hardly deserves its name. Could we put the meatiness back in this American classic?

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  • Avocado Salad with Apple and Endive

    Usually tossed into a pile of greens, mild-mannered avocado sinks to the bottom of the bowl like an afterthought. We wanted it in the limelight.

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2012

September/October

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