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  • Foolproof Pie Dough for Double-Crust Pie

    We wanted a recipe that is tender, flavorful, and—most important—consistent.

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  • Easier Fried Chicken

    Could we achieve fried chicken with a super-crisp crust and juicy meat without resorting to quarts of oil?

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  • Slow-Roasted Pork Shoulder with Peach Sauce

    Most modern-day cooks know "roast pork" as the lean, bland loin. To bring back rich, old-fashioned flavor, we took a closer look at the choices in the butcher case.

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  • Charcoal-Grilled Beef Kebabs with Lemon and Rosemary Marinade

    For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp vegetables, the typical marinade—and the typical grill setup—would have to go.

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  • Greek-Style Shrimp with Tomatoes and Feta

    This easy weeknight Greek dish defies the old saw that seafood and cheese don't work together, if, that is, you get every element just right.

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  • Chicken Pot Pie With Savory Crumble Topping

    Do you really want to spend hours cooking chicken, sautéing vegetables, and making pastry dough—even for the best of results? Neither did we.

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  • Steamed Chinese Dumplings (Shu Mai)

    It’s not only Cantonese chefs who make great shu mai. But to achieve restaurant-quality results at home, we had to nail down a different shopping list.

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  • Chili Oil

    It’s not only Cantonese chefs who make great shu mai. But to achieve restaurant-quality results at home, we had to nail down a different shopping list.

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  • Bruschetta with Whipped Feta and Roasted Red Peppers

    There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wanted smart flavor combinations that didn’t require a bib.

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  • Rosemary Focaccia

    The dense, greasy bread bricks populating most bakery shelves don’t deserve their hearth-inspired name. Could a little patience—and a hands-off approach—lighten the loaf?

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  • Slow-Roasted Pork Shoulder with Cherry Sauce

    Most modern-day cooks know "roast pork" as the lean, bland loin. To bring back rich, old-fashioned flavor, we took a closer look at the choices in the butcher case.

    View this recipe
  • Skillet Apple Crisp

    Apple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle on a topping, and bake. Perhaps that’s why it’s never on anyone’s A-list.

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  • Fennel-Apple Chutney

    This sweet-tart chutney is a perfect accompaniment to pork.

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  • Green Tomato Chutney

    This sweet-tart chutney is a perfect accompaniment to pork.

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  • Red Bell Pepper Chutney

    This sweet-tart chutney is a perfect accompaniment to pork.

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  • Bruschetta with Goat Cheese, Fig, and Prosciutto

    There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wanted smart flavor combinations that didn’t require a bib.

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  • Bruschetta with Port-Caramelized Onions, Blue Cheese, and Walnuts

    There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wanted smart flavor combinations that didn’t require a bib.

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  • Focaccia with Caramelized Red Onion, Pancetta, and Oregano

    The dense, greasy bread bricks populating most bakery shelves don’t deserve their hearth- inspired name. Could a little patience—and a hands-off approach—lighten the loaf?

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  • Skillet Apple Crisp with Maple and Bacon

    Apple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle on a topping, and bake. Perhaps that’s why it’s never on anyone’s A-list.

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  • Gas-Grilled Beef Kebabs with Lemon and Rosemary Marinade

    For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp vegetables, the typical marinade—and the typical grill setup—would have to go.

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  • Charcoal-Grilled Beef Kebabs with North African Marinade

    For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp vegetables, the typical marinade—and the typical grill setup—would have to go.

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  • Charcoal-Grilled Beef Kebabs with Red Curry Marinade

    For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp vegetables, the typical marinade—and the typical grill setup—would have to go.

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  • Bruschetta with Artichoke Hearts and Parmesan

    There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wanted smart flavor combinations that didn’t require a bib.

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  • Bruschetta with Black Olive Pesto, Ricotta and Basil

    There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wanted smart flavor combinations that didn’t require a bib.

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  • Focaccia with Kalamata Olives and Anchovies

    The dense, greasy bread bricks populating most bakery shelves don’t deserve their hearth- inspired name. Could a little patience—and a hands-off approach—lighten the loaf?

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  • Skillet Apple Crisp with Raspberries and Almonds

    Apple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle on a topping, and bake. Perhaps that’s why it’s never on anyone’s A-list.

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  • Skillet Apple Crisp with Vanilla, Cardamom, and Pistachios

    Apple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle on a topping, and bake. Perhaps that’s why it’s never on anyone’s A-list.

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  • Toasted Bread for Bruschetta

    There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wanted smart flavor combinations that didn’t require a bib.

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  • Grilled Beef Kebabs with Lemon and Rosemary Marinade

    For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp vegetables, the typical marinade—and the typical grill setup—would have to go.

    View this recipe

2010

September/October

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