Recipes

  • Tender, Juicy Grilled Burgers

    Preground chuck patties may be easy to throw on the grill, but if you want ultrabeefy, tender, juicy burgers, start with steak tips—and open the freezer.

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    Grilled Scallion Topping

    For a different take on a burger topping, we created a cross between a slaw and a sauce.

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    Grilled Shiitake Mushroom Topping

    For a different take on a burger topping, we created a cross between a slaw and a sauce.

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    Grilled Napa Cabbage and Radicchio Topping

    For a different take on a burger topping, we created a cross between a slaw and a sauce.

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  • Eggplant Involtini

    The classic approach to these cheese-filled eggplant rolls—breading and frying—is tedious, and it obscures the signature ingredient. We ditched both steps for a lighter, less fussy dish.

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  • Smoky Pulled Pork on a Gas Grill

    We’ve always believed that a gas grill just can’t match charcoal when it comes to flavor. But after months of testing, our gas-grilled pulled pork didn’t just match charcoal—it beat it.

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  • Singapore Noodles

    The trademark of this Hong Kong stir-fry is its bold curry flavor, but all that curry powder creates a dusty texture. Time for a little innovation.

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    Singapore Noodles for Two

    The trademark of this Hong Kong stir-fry is its bold curry flavor, but all that curry powder creates a dusty texture. Time for a little innovation.

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  • Grilled Chicken Souvlaki

    Bright lemon flavor and charred-yet-moist, evenly cooked meat are the hallmarks of good souvlaki. They’re also the hardest traits to get right.

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    Grilled Chicken Souvlaki for Two

    Bright lemon flavor and charred-yet-moist, evenly cooked meat are the hallmarks of good souvlaki. They’re also the hardest traits to get right.

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  • Pasta Frittata with Sausage and Hot Peppers

    Throwing together eggs and last night’s pasta is one way to make this dish. But for the ideal—a creamy interior encased in crispy strands—skip the leftovers and start from scratch.

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  • Pasta Frittata with Broccoli Rabe

    Throwing together eggs and last night’s pasta is one way to make this dish. But for the ideal—a creamy interior encased in crispy strands—skip the leftovers and start from scratch.

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    Pasta Frittata with Mushrooms and Gorgonzola

    Throwing together eggs and last night’s pasta is one way to make this dish. But for the ideal—a creamy interior encased in crispy strands—skip the leftovers and start from scratch.

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  • Zucchini Bread

    What should be a light, moist snack is often a dense, greasy disappointment. Could we lighten the loaf?

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    Zucchini Bread with Pistachios and Orange

    What should be a light, moist snack is often a dense, greasy disappointment. Could we lighten the loaf?

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  • Zucchini Bread with Walnuts and Dried Cherries

    What should be a light, moist snack is often a dense, greasy disappointment. Could we lighten the loaf?

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  • Spanish Chilled Almond and Garlic Soup

    Think you know gazpacho? Meet its rich and creamy—but still light—predecessor.

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  • Tomatillo Salsa

    For a top-notch tomatillo salsa, we take a half-raw, half-cooked approach.

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  • Cream Cheese Brownies

    Everyone loves a rich brownie. Tangy cheesecake is a slam dunk. It’s too bad that when they’re combined, you wind up with a cheesy center and watered-down chocolate.

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2014

July/August

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