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  • Velvet Devil's Food Layer Cake with Coffee Buttercream Frosting

    Starting with a Velvet Devil's Food Cake, the author tests each ingredient to produce the best six chocolate cake recipes, from a sour cream layer cake to a low-fat, low-guilt variation.

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  • Sour Cream-Fudge Layer Cake with Chocolate Butter Icing

    Starting with a Velvet Devil's Food Cake, the author tests each ingredient to produce the best six chocolate cake recipes, from a sour cream layer cake to a low-fat, low-guilt variation.

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  • Piquant Plum Sauce with Sesame Oil and Ginger

    Stone fruits such as peaches, nectarines, plums, and apricots can be used to create highly flavorful relishes and savory salads.

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  • Apricot-Jicama Salsa

    Stone fruits such as peaches, nectarines, plums, and apricots can be used to create highly flavorful relishes and savory salads.

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  • Dried Peach and Apple Salad with Almonds and Cumin

    Stone fruits such as peaches, nectarines, plums, and apricots can be used to create highly flavorful relishes and savory salads.

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  • Toast and Roast Granola

    Here's how to make granola that is chewy, crisp and crumbly.

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  • Real Tabbooleh—Tabouleh

    For the best version of this classic Arabic salad, use a high proportion of parsley and presoak the bulgur in lemon juice.

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  • Brined Shrimp

    Brining before cooking dramatically improves taste and texture.

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  • Seared Shrimp with Lemon

    Brining before cooking dramatically improves taste and texture.

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  • Grilled Shrimp with Spicy Garlic Paste

    Even the simplest grilled food needs proper technique.

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  • Kentucky Smoked Barbecue Sauce

    Brush the sauce on after cooking—and reserve extra to pass at the table.

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  • Louisiana Sweet Barbecue Sauce

    Brush the sauce on after cooking—and reserve extra to pass at the table.

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  • Spicy Rio Grande Barbecue Sauce

    Brush the sauce on after cooking—and reserve extra to pass at the table.

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  • Authentic Barbecue Pork Spareribs

    By following these seven steps--including one that uses tinfoil and a paper bag--you can make real barbecued ribs in your own backyard.

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  • Barbecue-Style Dry Rub

    This dry rub is a fairly traditional combination of flavors.

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  • Curried Fruit Chutney with Lime and Ginger

    Stone fruits such as peaches, nectarines, plums, and apricots can be used to create highly flavorful relishes and savory salads.

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  • Classic Devil's Food Layer Cake with Whipped Cream

    Starting with a Velvet Devil's Food Cake, the author tests each ingredient to produce the best six chocolate cake recipes, from a sour cream layer cake to a low-fat, low-guilt variation.

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  • Light Chocolate Layer Cake with Chocolate Cream Frosting

    Starting with a Velvet Devil's Food Cake, the author tests each ingredient to produce the best six chocolate cake recipes, from a sour cream layer cake to a low-fat, low-guilt variation.

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  • Chocolate Layer Cake with Coconut Pecan Frosting

    Starting with a Velvet Devil's Food Cake, the author tests each ingredient to produce the best six chocolate cake recipes, from a sour cream layer cake to a low-fat, low-guilt variation.

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  • Low-Fat, Cholesterol-Free Chocolate Layer Cake with Meringue Frosting

    Starting with a Velvet Devil's Food Cake, the author tests each ingredient to produce the best six chocolate cake recipes, from a sour cream layer cake to a low-fat, low-guilt variation.

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  • Classic Granola

    Here's how to make granola that is chewy, crisp and crumbly.

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  • Fresh Corn Tamales with Tomatillo-Chile Sauce

    Chef and cookbook author Rick Bayless demonstrates how to make a classic Mexican snack that is rich with the earthy flavors of both fresh and dried corn.

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  • All-American Potato Salad with Eggs and Sweet Pickles

    For the best potato salad, use low-starch potatoes, boil them in their skins, and drizzle vinegar both on the potatoes and in the dressing.

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1994

July/August

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