Recipes

  • Thin-Crust Pizza

    With ovens that reach only 500 degrees and dough that's impossible to stretch thin, even the savviest home cooks struggle to produce parlor-quality pies. We set out to change that.

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  • Nut-Crusted Chicken Cutlets with Lemon and Thyme

    How do you get chicken cutlets with a rich, nutty crust? As it turns out, by holding back on the nuts.

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  • Nut-Crusted Chicken Cutlets with Orange and Oregano

    How do you get chicken cutlets with a rich, nutty crust? As it turns out, by holding back on the nuts.

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  • Glazed Salmon

    Glazed salmon usually falls victim to the harsh heat of the broiler. We turned down the heat to bump up the flavor.

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  • Soy-Mustard Glaze

    Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.

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  • Pomegranate-Balsamic Glaze

    Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.

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  • Asian Barbecue Glaze

    Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.

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  • Orange-Miso Glaze

    Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.

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  • Basic Couscous

    Back-of-the-package instructions may be simple, but too often they yield a tasteless, soggy mess. To cook couscous properly, we had to think outside the box.

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  • Couscous with Dates and Pistachios

    Back-of-the-package instructions may be simple, but too often they yield a tasteless, soggy mess. To cook couscous properly, we had to think outside the box.

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  • Couscous with Dried Cherries and Pecans

    Back-of-the-package instructions may be simple, but too often they yield a tasteless, soggy mess. To cook couscous properly, we had to think outside the box.

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  • Couscous with Carrots, Raisins, and Pine Nuts

    Back-of-the-package instructions may be simple, but too often they yield a tasteless, soggy mess. To cook couscous properly, we had to think outside the box.

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  • Couscous with Shallots, Garlic, and Almonds

    Back-of-the-package instructions may be simple, but too often they yield a tasteless, soggy mess. To cook couscous properly, we had to think outside the box.

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  • Our Favorite Chili

    We built the best basic chili from the ground up, and then entered the strange world of secret ingredients to determine what's legit and what's just laughable.

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  • Caesar Salad

    Great Caesar salad is all about making tweaks to the original's pungent, garlicky dressing and crispy croutons. But what tweaks?

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  • Split Pea and Ham Soup

    Simmering a leftover ham shank used to be a frugal way to stretch a meal. But what if you have to make do without the backbone of this soup?

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  • Buttery Croutons

    These gently fried croutons make the perfect garnish for split-pea soup.

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  • Spaghetti with Lemon and Olive Oil (al Limone)

    Unaccustomed to the spotlight, lemon can turn temperamental in this quick-hit Italian classic--unless you provide it with the prefect costars.

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  • Greek Spinach and Feta Pie (Spanakopita)

    Ideally, spanakopita is a hot and flavorful one-dish meal encased in a crispy, buttery crust. Yet most versions fall flat--a Greek tragedy in need of a happy ending.

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  • Classic Gingerbread Cake

    This snack cake's moist, tender crumb typically comes at a price: a gummy, sunken center. And we wanted the glut of extraneous spices gone, too.

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  • Pecan-Crusted Chicken Cutlets with Bacon

    How do you get chicken cutlets with a rich, nutty crust? As it turns out, by holding back on the nuts.

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  • Almond-Crusted Chicken Cutlets with Lime and Chipotle

    How do you get chicken cutlets with a rich, nutty crust? As it turns out, by holding back on the nuts.

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  • Thin-Crust White Pizza

    With ovens that reach only 500 degrees and dough that's impossible to stretch thin, even the savviest home cooks struggle to produce parlor-quality pies. We set out to change that.

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2011

January/February

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