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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.

    View this recipe
  • 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.

    View this recipe
  • 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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2010

May/June

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