Recipes
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Almost Hands-Free Risotto with Parmesan and Herbs
Classic risotto can demand half an hour of stovetop tedium for the best creamy results. Our goal was five minutes of stirring, tops.
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Inexpensive Charcoal Grill-Roasted Beef with Garlic and Rosemary
Grill-roasting seems like an easy way to flavor a less-than-perfect cut of beef—but not if the roast comes out chewy and dry.
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Sautéed Pork Cutlets with Mustard-Cider Sauce
Searing prepackaged scaloppini usually guarantees two things: bland flavor and leatherlike chew. For a version that was a cut above the rest, we had to revisit the butcher case.
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Charcoal-Grilled Tuna Steaks with Red Wine Vinegar and Mustard Vinaigrette
Ideally, grilled tuna should combine a hot, smoky, charred exterior with a cool, rare, sashimi-like center. So how do you make fish that’s both very hot and very cool?
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Beef Empanadas
In Latin America, crisp pastry pockets stuffed with briny spiced beef make a savory, transportable lunch. We wanted to streamline the recipe in time to serve it for dinner.
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Chicken Canzanese
Before we could perfect the regional Italian classic known as chicken canzanese, we needed to modify braising for lean and tender modern birds.
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Grilled Asparagus with Garlic Butter
There’s nothing wrong with brushing the spears with oil and tossing them on the hot fire—until that routine gets old.
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Ultimate Chocolate Cupcakes with Ganache Filling
There’s only so much chocolate you can cram into a cupcake before the texture literally falls apart. To get our fill, we had to think beyond the batter.
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Creamy Chocolate Frosting
The ultimate cupcake isn't complete without the ultimate frosting.
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Best Buttermilk Waffles
How do you get waffles to come out crisp yet fluffy every time? Step one: Stop treating them like bumpy pancakes.
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Almost Hands-Free Saffron Risotto with Chicken and Peas
Classic risotto can demand half an hour of stovetop tedium for the best creamy results. Our goal was five minutes of stirring, tops.
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Almost Hands-Free Spinach Risotto with Chicken, Leeks, and Garlic
Classic risotto can demand half an hour of stovetop tedium for the best creamy results. Our goal was five minutes of stirring, tops.
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Almost Hands-Free Lemon Risotto with Chicken, Fennel, and Green Olives
Classic risotto can demand half an hour of stovetop tedium for the best creamy results. Our goal was five minutes of stirring, tops.
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Grilled Asparagus with Cumin Butter
There’s nothing wrong with brushing the spears with oil and tossing them on the hot fire—until that routine gets old.
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Beef Empanadas with Spicy Chorizo Filling
In Latin America, crisp pastry pockets stuffed with briny spiced beef make a savory, transportable lunch. We wanted to streamline the recipe in time to serve it for dinner.
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Almost Hands-Free Risotto with Chicken and Herbs
Classic risotto can demand half an hour of stovetop tedium for the best creamy results. Our goal was five minutes of stirring, tops.
View this recipe -
Inexpensive Gas-Grill-Roasted Beef with Garlic and Rosemary
Grill-roasting seems like an easy way to flavor a less-than-perfect cut of beef—but not if the roast comes out chewy and dry.
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Inexpensive Charcoal-Grill-Roasted Beef with Shallot and Tarragon
Grill-roasting seems like an easy way to flavor a less-than-perfect cut of beef—but not if the roast comes out chewy and dry.
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Sautéed Pork Cutlets with Lemon-Caper Sauce
Searing prepackaged scaloppini usually guarantees two things: bland flavor and leatherlike chew. For a version that was a cut above the rest, we had to revisit the butcher case.
View this recipe -
Gas-Grilled Tuna Steaks with Red Wine Vinegar and Mustard Vinaigrette
Ideally, grilled tuna should combine a hot, smoky, charred exterior with a cool, rare, sashimi-like center. So how do you make fish that’s both very hot and very cool?
View this recipe -
Charcoal-Grilled Tuna Steaks with Provençal Vinaigrette
Ideally, grilled tuna should combine a hot, smoky, charred exterior with a cool, rare, sashimi-like center. So how do you make fish that’s both very hot and very cool?
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Charcoal-Grilled Tuna Steaks with Charmoula Vinaigrette
Ideally, grilled tuna should combine a hot, smoky, charred exterior with a cool, rare, sashimi-like center. So how do you make fish that’s both very hot and very cool?
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Charcoal-Grilled Tuna Steaks with Soy-Ginger Vinaigrette
Ideally, grilled tuna should combine a hot, smoky, charred exterior with a cool, rare, sashimi-like center. So how do you make fish that’s both very hot and very cool?
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Beef Empanadas with Corn and Black Bean Filling
In Latin America, crisp pastry pockets stuffed with briny spiced beef make a savory, transportable lunch. We wanted to streamline the recipe in time to serve it for dinner.
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Creamy Malted Milk Chocolate Frosting
The ultimate cupcake isn't complete without the ultimate frosting.
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Grilled Asparagus with Chili-Lime Butter
There’s nothing wrong with brushing the spears with oil and tossing them on the hot fire—until that routine gets old.
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Grilled Asparagus with Orange-Thyme Butter
There’s nothing wrong with brushing the spears with oil and tossing them on the hot fire—until that routine gets old.
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Creamy Vanilla Frosting
The ultimate cupcake isn't complete without the ultimate frosting.
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Creamy Peanut Butter Frosting
The ultimate cupcake isn't complete without the ultimate frosting.
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Creamy Butterscotch Frosting
The ultimate cupcake isn't complete without the ultimate frosting.
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