Sautéed Cabbage with Parsley and Lemon

Published March 1, 2015.

Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?

Root Vegetable Gratin

Published March 1, 2015.

Root vegetables add complex flavor to the all-potato classic, but how do you get the different types to cook evenly? A glass of wine helps.

Sautéed Chicken Cutlets with Quick Roasted Red Pepper Sauce

Published March 1, 2015.

Wanting to create a simple sauce that would provide a boost of flavor and richness to quick-cooking chicken breast cutlets, we found inspiration in the classic Spanish sauce romesco.

Roasted Mushrooms with Parmesan and Pine Nuts

Published January 1, 2015.

Could a single addition produce both deep roasted flavor and even seasoning?

Slow-Cooked Whole Carrots

Published January 1, 2015.

Who would ever slow-cook whole carrots for an hour? We would—if the results were superbly concentrated flavor and dense, meaty texture from end to end.

Vegetable Broth Base

Published January 1, 2015.

Our winning store-bought broth is OK in a pinch. But we wanted a homemade version that beat it on flavor and was just as convenient.

Garlic-Parmesan Mashed Potatoes

Published November 1, 2014.

For just the right balance, we started by examining how garlic flavor works.

Roasted Pears with Dried Apricots and Pistachios

Published September 1, 2014.

A two-stage cooking process yields tender, beautifully caramelized fruits.

Tomatillo Salsa

Published July 1, 2014.

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

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.

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.

Mango, Orange, and Jícama Salad

Published March 1, 2014.

Making a vibrant fruit salad with peak summer produce is a cinch, but what are we supposed to do the rest of the year?

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.

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.

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?

Fresh Peach Pie

Published September 1, 2013.

The juiciness of a perfect peach is sublime—except when you want to bake it into a pie.

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 Berry Trifle

Published July 1, 2013.

To perfect this English classic, we’d need to ensure that the flavors and textures of each layer melded together—but without the whole thing turning to mush.

Fresh Corn Cornbread

Published July 1, 2013.

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

Tunisian-Style Grilled Vegetables

Published July 1, 2013.

The North African flavors lured us in; we just had to perfect the grilling method.

Pasta with Pesto, Potatoes, and Green Beans

Published July 1, 2013.

This classic dish comes from the Liguria region of Italy, where pasta and pesto are paired with a surprising ingredient: potatoes.

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?

Braised Red Potatoes with Lemon and Chives

Published May 1, 2013.

What if you could get the creamy interiors produced by boiling red potatoes and the browned exteriors produced by roasting—without doing either of those things?

Stir-Fried Asparagus with Shiitake Mushrooms

Published May 1, 2013.

The key to perfectly cooked, deeply flavorful spears? Steam power.

Marbled Blueberry Bundt Cake

Published May 1, 2013.

Tossing large, cultivated blueberries into a Bundt cake gave us big blue blowouts and little fresh flavor. We looked for a way to make the star of the show less of a problem.

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