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  • Apple Upside-Down Cake

    Ever since pineapple came to town, apple upside-down cake has been a bit player. A successful comeback would require a flavorful topping and just the right kind of cake.

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  • Apple Upside-Down Cake with Almonds

    Ever since pineapple came to town, apple upside-down cake has been a bit player. A successful comeback would require a flavorful topping and just the right kind of cake.

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  • Apple Upside-Down Cake with Lemon and Thyme

    Ever since pineapple came to town, apple upside-down cake has been a bit player. A successful comeback would require a flavorful topping and just the right kind of cake.

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  • Austrian-Style Potato Salad

    For potato salad that’s both creamy and light, do as the Austrians do: Ditch the mayo and look to the soup pot.

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  • Lighter Chicken and Dumplings

    A stew as thick and heavy as pot-pie filling was fine for our forebears, but we wanted a lighter broth and dumplings that wouldn’t sink to the bottom of the pot.

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  • Skillet Lemon Soufflé

    Swapping the ramekin for a skillet took some of the fuss out of this finicky dessert. But for brighter lemon flavor, we had to fudge another French technique.

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  • Skillet Chocolate-Orange Soufflé

    Swapping the ramekin for a skillet took some of the fuss out of this finicky dessert.

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  • Mexican-Style Charcoal-Grilled Corn

    Mexican street vendors add kick to grilled corn by slathering it with a creamy, spicy sauce. Could we deliver authentic south-of-the-border flavor in our own backyard?

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  • Mexican-Style Gas-Grilled Corn

    Mexican street vendors add kick to grilled corn by slathering it with a creamy, spicy sauce. Could we deliver authentic south-of-the-border flavor in our own backyard?

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  • Pasta with Roasted Cauliflower, Garlic, and Walnuts

    The problem with this dish isn’t the vegetables or pasta. It’s the sauce.

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  • Pasta with Roasted Broccoli, Garlic, and Almonds

    The problem with this dish isn’t the vegetables or pasta. It’s the sauce.

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  • Pasta with Roasted Mushrooms, Garlic, and Pine Nuts

    The problem with this dish isn’t the vegetables or pasta. It’s the sauce.

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  • Steak Tips with Mushroom-Onion Gravy

    To rescue this typically sorry combination of chewy meat and flavorless gravy, we chose a beefy cut and stopped washing the pan.

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  • Hearty Italian Meat Sauce (Sunday Gravy)

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

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  • Thai Pork Lettuce Wraps

    Making this light but bold-flavored Thai specialty isn’t a matter of rounding up a lot of exotic ingredients. The problem is as familiar as it gets: ensuring tender, juicy pork.

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  • Foolproof Vinaigrette

    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.

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  • Lemon Vinaigrette

    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.

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  • Balsamic-Mustard Vinaigrette

    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.

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  • Walnut Vinaigrette

    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.

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  • Herb Vinaigrette

    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.

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  • Italian Ricotta Pie (Ricotta Torta)

    A simple ingredient list belies the complexity of this classic Italian dessert.

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2009

September/October

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