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.

Rethinking Bean Dips

Published May 1, 2012.

For creamy, complex-tasting bean dips, we began by removing some of the beans.

Roasted Red Pepper and Pistachio Pesto for Cheese Ravioli

Published January 1, 2012.

Packaged ravioli are super convenient. But choose the wrong sauce and dinner will be a washout.

Cranberry Chutney

Published November 1, 2011.

For a standout sauce, we needed to do more than just fine-tune the sweet-tart classic.

Ultimate Steak Sauce

Published March 1, 2011.

Could we bring the ultra-rich flavor and glossy consistency of a classic French demi-glace to steak sauce without spending all day roasting bones and reducing stock?

Argentine Steaks with Chimichurri Sauce

Published July 1, 2010.

With Argentine beef and a wood fire, cooking churrasco in the backyard would be easy. We were stuck with American supermarket steaks and a Weber kettle.

Foolproof Vinaigrette

Published September 1, 2009.

Basic vinaigrette has a fundamental problem: It doesn’t stay together. We sought a way to make oil and vinegar form a long-term bond.

Italian Meat Sauce (Sunday Gravy)

Published September 1, 2009.

This over-the-top Italian-American tomato sauce typically calls for six cuts of meat and a day at the stove. We wanted the same flavor with a lot less work.

Garlic Mayonnaise

Published July 1, 2009.

Intensely flavored garlic mayonnaise is a popular condiment in Spanish tapas bars, and the perfect sauce for our Spanish Tortilla.

Quick Tomato Sauce

Published May 1, 2009.

A quick tomato sauce that comes from a can but has plenty of fresh tomato flavor.

One-Minute Salsa

Published May 1, 2008.

Making a quick salsa turned out to be surprisingly easy. Our recipe uses a small number of fresh ingredients to get maximum results.

Tangerine and Ginger Relish

Published March 1, 2008.

This sauce is a great accompaniment to salmon. The trick is how you prepare the tangerine. Draining the sliced fruit is critical.

Simple Italian-Style Meat Sauce

Published March 1, 2008.

In this country, meat sauce usually means a hastily made dish with rubbery ground beef and no flavor. We wanted something simple but a lot better.

Prime Rib and Yorkshire Pudding

Published December 1, 2007.

Prime Rib with Yorkshire Pudding is a classic meal for any special occasion. Here are the secrets to making this dish worth the effort.

Making Turkey Gravy

Published November 1, 2007.

Creating the best turkey gravy takes some time and effort. Here we detail the steps necessary to create an unforgettable gravy that's worthy of a turkey dinner.

Making All-Purpose Gravy

Published November 1, 2007.

Sometimes there aren't enough pan drippings from a roast to make the flavorful gravy you and your guests were looking forward to. This recipe is a great substitution.

Pan Sauces

Published September 1, 2007.

We rework classic French pan sauces to reduce the fat and punch up the flavor. Flour is a key ingredient, as is chicken broth, lemon juice, and capers.

Importance of Salting and Draining Tzatziki

Published July 1, 2007.

When you're making tzatziki, here's why draining your yogurt and salting and draining your cucumbers is worth the extra time.

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