Recipes
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Pan-Seared Chicken Breasts
Exposing boneless, skinless chicken breasts to a hot pan often yields dry, leathery meat. But what if we did most of the cooking in the oven?
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Lemon and Chive Pan Sauce
This sauce makes a tasty accompaniment to our Pan-Seared Chicken Breasts.
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Spicy Mexican Shredded Pork Tostadas (Tinga)
This spicy Mexican shredded pork known as tinga boasts all the smoke and fork-tendernesss of good barbecued pulled pork. Even better, it cooks completely on the stove.
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Beef Stroganoff
The usual choice for stroganoff—tenderloin—makes for a bland (and expensive) dish. But beefing up this classic took more than a different steak. We had to rethink our sear tactics.
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Skillet-Roasted Fish Fillets
Tough crusts and overcooked interiors plague most pan-roasted fish fillets. To produce beautiful slabs of moist fish, we started by searing just one side.
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Green Olive, Almond, and Orange Relish
Tough crusts and overcooked interiors plague most pan-roasted fish fillets. To produce beautiful slabs of moist fish, we started by searing just one side.
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Roasted Red Pepper, Hazelnut, and Thyme Relish
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Stir-Fried Broccoli with Chili-Garlic Sauce
Cranked-up heat and a flood of gloppy sauce render this Chinese-takeout standard practically inedible. It was time to turn down the flame.
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Whole-Wheat Spaghetti with Italian Sausage and Fennel
Tomato sauce is almost never the right choice for capitalizing on this pasta’s robust flavor. Neither is cream sauce or pesto. So what is?
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Creamy Parmesan Polenta
For the ultimate creamy texture and deep corn flavor, traditional polenta requires lengthy cooking and lots of stirring. Could we keep the creaminess but shortcut the process?
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Creamy Leek-Potato Soup
Unfortunately, the very thing that makes this rustic soup a snap—the blender—also contributes to its downfall.
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Fried Leeks
Crispy fried leeks add a welcome flavor boost to soups.
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Chewy Brownies
Ever since box-mix brownies appeared on the scene, these industrially engineered treats have held the key to chewy texture. It was high time to break the monopoly.
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Classic Bread Pudding
Bread pudding started out as a frugal way to rejuvenate any old stale loaf. Could that be part of the problem?
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Spicy Mexican Shredded Pork Tostadas (Tinga) With Homemade Chorizo
This spicy Mexican shredded pork known as tinga boasts all the smoke and fork-tendernesss of good barbecued pulled pork. Even better, it cooks completely on the stove.
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Stir-Fried Broccoli with Oyster Sauce
Cranked-up heat and a flood of gloppy sauce render this Chinese-takeout standard practically inedible. It was time to turn down the flame.
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Stir-Fried Broccoli with Hoisin and Five-Spice Powder
Cranked-up heat and a flood of gloppy sauce render this Chinese-takeout standard practically inedible. It was time to turn down the flame.
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Stir-Fried Broccoli with Orange and Ginger
Cranked-up heat and a flood of gloppy sauce render this Chinese-takeout standard practically inedible. It was time to turn down the flame.
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Whole-Wheat Spaghetti with Zucchini and Sun-Dried Tomatoes
Tomato sauce is almost never the right choice for capitalizing on this pasta’s robust flavor. Neither is cream sauce or pesto. So what is?
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Whole-Wheat Spaghetti with Asparagus and Pancetta
Tomato sauce is almost never the right choice for capitalizing on this pasta’s robust flavor. Neither is cream sauce or pesto. So what is?
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Pecan Bread Pudding with Bourbon and Orange
Bread pudding started out as a frugal way to rejuvenate any old stale loaf. Could that be part of the problem?
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Rum Raisin Bread Pudding with Cinnamon
Bread pudding started out as a frugal way to rejuvenate any old stale loaf. Could that be part of the problem?
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Whole-Wheat Spaghetti with Cauliflower and Raisins
Tomato sauce is almost never the right choice for capitalizing on this pasta’s robust flavor. Neither is cream sauce or pesto. So what is?
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Garlic Chips
Crispy garlic chips add a welcome flavor boost to soups.
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ONLINE EXTRA
Garlic Croutons
Croutons aren't just for salads.
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Sweet-and-Sour Onion Relish Topping for Polenta
Our creamy Polenta is great on its own, but our sweet-and-sour onion relish topping makes it perfect.
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Fennel and Mustard Pan Sauce
Pair this simle pan sauce with our Pan-Seared Chicken Breasts.
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Bourbon and Cranberry Pan Sauce
This sauce makes a tasty accompaniment to our Pan-Seared Chicken Breasts.
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Broccoli Rabe, Sun-Dried Tomato, and Pine Nut Topping
Serve this topping with our Semolina Gnocchi or Creamy Parmesan Polenta recipes.
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Sautéed Cherry Tomato and Fresh Mozzarella Topping
Serve this topping with our Semolina Gnocchi or Creamy Parmesan Polenta recipes.
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Bourbon-Brown Sugar Sauce
Serve this sauce with our Classic Bread Pudding.
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