Grilled Scallion Topping

Published July 1, 2014.

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

Grilled Scallion Topping

Grilled Shiitake Mushroom Topping

Published July 1, 2014.

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

Grilled Napa Cabbage and Radicchio Topping

Published July 1, 2014.

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

Tomatillo Salsa

Published July 1, 2014.

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

Tomatillo Salsa

Eggplant Involtini

Published July 1, 2014.

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.

Eggplant Involtini

Roasted Artichokes

Published May 1, 2014.

The most common way to cook artichokes—in a pot of boiling water—is also the worst. We wanted to add flavor, not wash it away.

Roasted Artichokes

Roasted Artichokes for Two

Published May 1, 2014.

The most common way to cook artichokes—in a pot of boiling water—is also the worst. We wanted to add flavor, not wash it away.

Carrot-Ginger Soup

Published May 1, 2014.

For a soup that tastes like its namesakes, use two forms of carrot and two forms of ginger.

Carrot-Ginger Soup

Roasted Artichokes with Lemon Vinaigrette

Published May 1, 2014.

The most common way to cook artichokes—in a pot of boiling water—is also the worst. We wanted to add flavor, not wash it away.

Roasted Artichokes with Lemon Vinaigrette

Thick-Cut Sweet Potato Fries

Published March 1, 2014.

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.

Thick-Cut Sweet Potato Fries

Warm Tomato-Ginger Vinaigrette

Published March 1, 2014.

Serve this sauce with our Perfect Poached Chicken Breasts.

Roasted Butternut Squash with Goat Cheese, Pecans, and Maple

Published January 1, 2014.

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

Roasted Butternut Squash with Goat Cheese, Pecans, and Maple

Roasted Butternut Squash with Radicchio and Parmesan

Published January 1, 2014.

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

Roasted Butternut Squash with Radicchio and Parmesan

Roasted Butternut Squash with Browned Butter and Hazelnuts

Published January 1, 2014.

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

Roasted Butternut Squash with Browned Butter and Hazelnuts

Roasted Butternut Squash with Yogurt and Sesame Seeds

Published January 1, 2014.

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

Roasted Butternut Squash with Yogurt and Sesame Seeds

Roasted Butternut Squash with Tahini and Feta

Published January 1, 2014.

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

Roasted Butternut Squash with Tahini and Feta

Boiled Potatoes with Black Olive Tapenade

Published November 1, 2013.

After fine-tuning every element in this rich, lusty Provençal spread, we still hadn’t managed to tame its saltiness. Finally, we found inspiration across the border.

Boiled Potatoes with Black Olive Tapenade

Twice-Baked Sweet Potatoes with Bacon Topping

Published November 1, 2013.

Could a casserole trick turn watery sweet potatoes into a fluffy filling?

Twice-Baked Sweet Potatoes with Bacon Topping

Spaghetti with Black Olive Tapenade

Published November 1, 2013.

After fine-tuning every element in this rich, lusty Provençal spread, we still hadn’t managed to tame its saltiness. Finally, we found inspiration across the border.

Spaghetti with Black Olive Tapenade

Black Olive Tapenade Vinaigrette

Published November 1, 2013.

After fine-tuning every element in this rich, lusty Provençal spread, we still hadn’t managed to tame its saltiness. Finally, we found inspiration across the border.

Black Olive Tapenade Vinaigrette

Caldo Verde

Published November 1, 2013.

Everything about this classic Portuguese soup, from the smoky sausage to the tender potatoes and greens, is hearty and satisfying—except for its thin body.

Caldo Verde

Twice-Baked Sweet Potatoes with Shallot and Parmesan Topping

Published November 1, 2013.

Could a casserole trick turn watery sweet potatoes into a fluffy filling?

Twice-Baked Sweet Potatoes with Shallot and Parmesan Topping

Twice-Baked Sweet Potatoes with Cinnamon Toast Topping

Published November 1, 2013.

Could a casserole trick turn watery sweet potatoes into a fluffy filling?

Twice-Baked Sweet Potatoes with Cinnamon Toast Topping

Grilled Corn with Flavored Butter

Published September 1, 2013.

To infuse corn with summer flavors, some of the cooking needs to happen off the fire.

Grilled Corn with Flavored Butter

Summer Pasta Puttanesca

Published September 1, 2013.

A bumper crop of sweet, ripe tomatoes can brighten the pungent flavors of this Italian classic—or leave the noodles drowning in a waterlogged sauce.

Summer Pasta Puttanesca
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