Menu
Search
Menu
Close

Recipes

  • 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?

    View this recipe
  • Lemon and Chive Pan Sauce

    This sauce makes a tasty accompaniment to our Pan-Seared Chicken Breasts.

    View this recipe
  • 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.

    View this recipe
  • 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.

    View this recipe
  • 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.

    View this recipe
  • 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.

    View this recipe
  • Roasted Red Pepper, Hazelnut, and Thyme Relish

    View this recipe
  • 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.

    View this recipe
  • 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?

    View this recipe
  • 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?

    View this recipe
  • Creamy Leek-Potato Soup

    Unfortunately, the very thing that makes this rustic soup a snap—the blender—also contributes to its downfall.

    View this recipe
  • Fried Leeks

    Crispy fried leeks add a welcome flavor boost to soups.

    View this recipe
  • 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.

    View this recipe
  • Classic Bread Pudding

    Bread pudding started out as a frugal way to rejuvenate any old stale loaf. Could that be part of the problem?

    View this recipe
  • 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.

    View this recipe
  • 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.

    View this recipe
  • 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.

    View this recipe
  • 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.

    View this recipe
  • 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?

    View this recipe
  • 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?

    View this recipe
  • 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?

    View this recipe
  • 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?

    View this recipe
  • 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?

    View this recipe
  • Garlic Chips

    Crispy garlic chips add a welcome flavor boost to soups.

    View this recipe
  • ONLINE EXTRA

    Garlic Croutons

    Croutons aren't just for salads.

    View this recipe
  • 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.

    View this recipe
  • Fennel and Mustard Pan Sauce

    Pair this simle pan sauce with our Pan-Seared Chicken Breasts.

    View this recipe
  • Bourbon and Cranberry Pan Sauce

    This sauce makes a tasty accompaniment to our Pan-Seared Chicken Breasts.

    View this recipe
  • Broccoli Rabe, Sun-Dried Tomato, and Pine Nut Topping

    Serve this topping with our Semolina Gnocchi or Creamy Parmesan Polenta recipes.

    View this recipe
  • Sautéed Cherry Tomato and Fresh Mozzarella Topping

    Serve this topping with our Semolina Gnocchi or Creamy Parmesan Polenta recipes.

    View this recipe
  • Bourbon-Brown Sugar Sauce

    Serve this sauce with our Classic Bread Pudding.

    View this recipe

2010

March/April

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection