For Breakfast or Brunch

Baked Eggs Florentine

Ideally, this dish should feature tender whites and runny yolks—but it almost never does. We baked hundreds of eggs trying to crack the code.

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Best Chicken Stew

Best Chicken Stew

Everyone knows that when it comes to making stew, beef is king. Everyone is wrong.

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Pecan Tart

Cranberry-Pecan Tart

We wanted a festive pecan tart with tart cranberries to cut the sweetness of the filling.

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Squash on the Side

Roasted Butternut Squash with Browned Butter and Hazelnuts

For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen your knife.

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Simple Brussels Sprouts

Roasted Brussels Sprouts

What would it take to create tender, nutty-tasting Brussels sprouts in just one pan?

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Rich Chocolate Tart

Rich Chocolate Tart

To round out chocolate flavor, we add a moderate amount of butter to a rich, custard-style filling baked in an almond-laced pâte sucrée dough.

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Prime Pork

Slow-Roasted Bone-In Pork Rib Roast

A center-cut pork rib roast is as close to prime rib as you can get from the pig. So why not cook it the same way?

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Beef Under Pressure

Pressure-Cooker Pot Roast

Most pressure-cooker pot roast recipes sell themselves on speed alone, often producing overcooked vegetables, fatty meat, and bland, watery gravy. In order to put the pressure cooker to work for us, we made a few key adjustments.

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