Going Nuts for Chicken

Nut-Crusted Chicken Cutlets with Orange and Oregano

How do you get chicken cutlets with a rich, nutty crust? As it turns out, by holding back on the nuts.

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Devil’s Shrimp

Shrimp Fra Diavolo

For a dish that didn’t remind us of rubbery seafood in spicy marinara, we started by getting the shrimp’s briny flavor to come out of its shell.

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Crunchy Granola

Almond Granola with Dried Fruit

We’ve had it with the overpriced (and underwhelming) store-bought stuff. For homemade granola with real bite, what you need is some bark.

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Up in Flames

French-Style Pork Chops with Apples and Calvados

Classic French versions call for lighting the sauce on fire. Does this technique really make a difference—or is it just kitchen theatrics?

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Minty Mushrooms

Roasted Mushrooms with Harissa and Mint

For a rich, woodsy side dish, we combine straightforward cremini with meaty, smoky shiitakes.

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Philly Cheesesteaks

Philly Cheesesteaks

We set out to reproduce this classic sandwich without the pricey rib eye, a deli slicer, or a flattop griddle.

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Going for Yolk

Soft-Cooked Eggs

The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a truly reliable method that delivers a tender, set white and a fluid yolk every time.

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Quinoa Salad

Quinoa Salad with Red Bell Pepper and Cilantro

For our quinoa salad recipe, we rinsed the grain to remove its bitter protective layer, and then toasted it to bring out its flavor before adding liquid to the pan.

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