Black Bean Burgers

Published September 1, 2015.

Earthy black beans should make a satisfying nonmeat burger. But most either fall apart when flipped or are so mushy that no one wants to eat them.

Black Bean Burgers

Flaky Buttermilk Biscuits

Published September 1, 2015.

For layered, ultraflaky biscuits, you’ve got to know when to fold them and when to hold them.

Flaky Buttermilk Biscuits

New York Bagels

Published May 1, 2015.

It doesn’t get any better than the crackly-crisp shell, tender chew, and subtle malty flavor of a New York bagel. So what do you do if you don’t live in New York?

New York Bagels

New York Cinnamon-Raisin Bagels

Published May 1, 2015.

It doesn’t get any better than the crackly-crisp shell, tender chew, and subtle malty flavor of a New York bagel. So what do you do if you don’t live in New York?

New York Cinnamon-Raisin Bagels

Thick-Crust Sicilian-Style Pizza

Published March 1, 2015.

Dense, doughy slabs of thick-crust pizza are all too familiar—and forgettable. We wanted to give the real-deal Sicilian pie its due.

Thick-Crust Sicilian-Style Pizza

Savory Corn Muffins

Published January 1, 2015.

We wanted a muffin full of cornmeal flavor. Could it also be moist and light-textured?

Savory Corn Muffins

Savory Corn Muffins with Rosemary and Black Pepper

Published January 1, 2015.

We wanted a muffin full of cornmeal flavor. Could it also be moist and light-textured?

Savory Corn Muffins with Rosemary and Black Pepper

Savory Corn Muffins with Cheddar and Scallions

Published January 1, 2015.

We wanted a muffin full of cornmeal flavor. Could it also be moist and light-textured?

Savory Corn Muffins with Cheddar and Scallions

Authentic Baguettes at Home

Published September 1, 2014.

Most American baguettes are doughy and pale, and the recipes we found weren’t much better. To get it right, we went to Paris to learn from the masters.

Authentic Baguettes at Home

Zucchini Bread

Published July 1, 2014.

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

Zucchini Bread

Tender, Juicy Grilled Burgers

Published July 1, 2014.

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.

Tender, Juicy Grilled Burgers

Zucchini Bread with Pistachios and Orange

Published July 1, 2014.

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

Zucchini Bread with Pistachios and Orange

Zucchini Bread with Walnuts and Dried Cherries

Published July 1, 2014.

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

Zucchini Bread with Walnuts and Dried Cherries

The Best Gluten-Free Pizza

Published May 1, 2014.

Most gluten-free pizza tastes like wet cardboard. By examining every detail, we eventually came up with a crust that’s crispy outside and light and airy inside.

The Best Gluten-Free Pizza

Easy Sandwich Bread

Published January 1, 2014.

A tasty, even crumb and a tender crust, requiring minimal kneading and no shaping, in less than 2 hours. Fantasy? Or the best thing since sliced bread?

Easy Sandwich Bread

Grown-Up Grilled Cheese Sandwiches with Cheddar and Shallot

Published September 1, 2013.

The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, while aged cheeses have sophisticated flavor but turn grainy. We wanted the best of both worlds.

Grown-Up Grilled Cheese Sandwiches with Cheddar and Shallot

Grown-up Grilled Cheese Sandwiches with Asiago and Dates

Published September 1, 2013.

The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, while aged cheeses have sophisticated flavor but turn grainy. We wanted the best of both worlds.

Grown-up Grilled Cheese Sandwiches with Asiago and Dates

Grown-Up Grilled Cheese Sandwiches with Gruyère and Chives

Published September 1, 2013.

The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, while aged cheeses have sophisticated flavor but turn grainy. We wanted the best of both worlds.

Grown-Up Grilled Cheese Sandwiches with Gruyère and Chives

Grown-Up Grilled Cheese Sandwiches with Robiola and Chipotle

Published September 1, 2013.

The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, while aged cheeses have sophisticated flavor but turn grainy. We wanted the best of both worlds.

Grown-Up Grilled Cheese Sandwiches with Robiola and Chipotle

Grown-Up Grilled Cheese Sandwiches with Comte and Cornichon

Published September 1, 2013.

The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, while aged cheeses have sophisticated flavor but turn grainy. We wanted the best of both worlds.

Grown-Up Grilled Cheese Sandwiches with Comte and Cornichon

Fresh Corn Cornbread

Published July 1, 2013.

What about a cornbread that actually tastes like fresh, sweet corn instead of cornmeal?

Fresh Corn Cornbread

New England Lobster Rolls

Published July 1, 2013.

The sandwich is easy. The challenges are dealing with a live lobster and knowing when it’s properly cooked.

New England Lobster Rolls

Thin-Crust Whole-Wheat Pizza with Mushrooms and Fontina

Published May 1, 2013.

Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a way to make it as crisp and chewy as traditional pizza—and highlight its nutty, wheaty flavor?

Thin-Crust Whole-Wheat Pizza with Wine-Braised Onion and Blue Cheese

Published May 1, 2013.

Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a way to make it as crisp and chewy as traditional pizza—and highlight its nutty, wheaty flavor?

Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil

Published May 1, 2013.

Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a way to make it as crisp and chewy as traditional pizza—and highlight its nutty, wheaty flavor?

Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil
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