Recipes

  • Perfect Poached Chicken Breasts

    Hardly anyone poaches chicken anymore—and with good reason: The classic technique is fussy and leads to bland meat. We set out to change that.

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    Perfect Poached Chicken Breasts for Two

    Hardly anyone poaches chicken anymore—and with good reason: The classic technique is fussy and leads to bland meat. We set out to change that.

    View this recipe
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    Parsley Sauce with Cornichons and Capers

    This parsley sauce adds both color and vibrant flavors to beef tenderloin.

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  • Cumin-Cilantro Yogurt Sauce

    Serve this sauce with our Perfect Poached Chicken Breasts.

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  • Warm Tomato-Ginger Vinaigrette

    Serve this sauce with our Perfect Poached Chicken Breasts.

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  • Shredded Beef Tacos (Carne Deshebrada)

    Classic shredded beef tacos are known for their robust meatiness. So why do most recipes use a marginally beefy cut and throw a ton of meaty flavor down the drain?

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  • Milk-Braised Pork Loin

    In Italy, cooks like to braise pork roasts in milk because it creates an exceptionally rich, savory sauce. But there’s a trade-off: The result is not pretty.

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  • Pasta with Cauliflower, Bacon, and Bread Crumbs

    How to make this restaurant favorite at home? Crowd the pan and consolidate pots.

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  • ONLINE EXTRA

    Pasta with Cauliflower, Bacon, and Bread Crumbs for Two

    How to make this restaurant favorite at home? Crowd the pan and consolidate pots.

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  • Sesame-Crusted Salmon with Lemon and Ginger

    For a rich, full-flavored coating, we looked to Japan—and the Middle East.

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    Sesame-Crusted Salmon with Lemon and Ginger for Two

    For a rich, full-flavored coating, we looked to Japan—and the Middle East.

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  • Sesame-Crusted Salmon with Lime and Coriander

    For a rich, full-flavored coating, we looked to Japan—and the Middle East.

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  • ONLINE EXTRA

    Sesame-Crusted Salmon with Lime and Coriander for Two

    For a rich, full-flavored coating, we looked to Japan—and the Middle East.

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  • Sesame-Crusted Salmon with Orange and Chili Powder

    For a rich, full-flavored coating, we looked to Japan—and the Middle East.

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  • ONLINE EXTRA

    Sesame-Crusted Salmon with Orange and Chili Powder for Two

    For a rich, full-flavored coating, we looked to Japan—and the Middle East.

    View this recipe
  • Thai Chicken Curry with Potatoes and Peanuts

    Green and red curries offer big heat and bracing acidity, but the milder variety known as massaman tempts with deeper, more complex flavors.

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  • Thick-Cut Sweet Potato Fries

    Classic French fries made with white potatoes—crispy on the outside, creamy on the inside—set a high bar. We wanted sweet potato fries that could truly compete.

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  • Spicy Fry Sauce

    This sauce is the perfect accompaniment to our Thick-Cut Sweet Potato Fries

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  • British-Style Currant Scones

    Buttery rich American scones are a coffeehouse staple, but the fluffy and tender British original has a refined appeal all its own.

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  • Lemon Pudding Cakes

    During baking, this dessert’s batter separates into two distinct layers. To ensure top-notch cake and pudding, we’d have to unravel its culinary chemistry.

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  • Mango, Orange, and Jícama Salad

    Making a vibrant fruit salad with peak summer produce is a cinch, but what are we supposed to do the rest of the year?

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  • Papaya, Clementine, and Chayote Salad

    Making a vibrant fruit salad with peak summer produce is a cinch, but what are we supposed to do the rest of the year?

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  • Pineapple, Grapefruit, and Cucumber Salad

    Making a vibrant fruit salad with peak summer produce is a cinch, but what are we supposed to do the rest of the year?

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  • Red Wine Pan Sauce

    The beauty of a pan sauce is that it needs only a few ingredients and a little bit of time to taste deeply savory.

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  • White Wine Pan Sauce

    Lighter and brighter in taste than its red wine sibling, white wine pan sauce makes plain pan-seared chicken breasts or pork tenderloin seem special.

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  • Beurre Blanc

    Use this delicately flavored butter sauce to add richness to simply prepared fish, shellfish, chicken, and vegetables.

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  • Aioli

    This garlicky mayonnaise adds kick to sandwiches, vegetables, bouillabaisse, and seafood.

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2014

March/April

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