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  • The Best Pie Dough - Double Crust 10-inch Regular or 9-inch Deep-Dish

    To meet the home cook's most difficult challenge, we tested 35 variations of all-purpose pie pastry and came up with a no-fail master recipe.

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  • Simple Pureed Parsnips

    Extensive kitchen testing finds that pureeing is the best use for this often unappreciated root vegetable.

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  • The Best Pie Dough - 8- or 9-inch Single Pie Shell

    To meet the home cook's most difficult challenge, we tested 35 variations of all-purpose pie pastry and came up with a no-fail master recipe.

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  • The Best Pie Dough - 10-inch Regular or 9-inch Deep-Dish Single Pie Shell

    To meet the home cook's most difficult challenge, we tested 35 variations of all-purpose pie pastry and came up with a no-fail master recipe.

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  • The Best Pie Dough - Double-Crust 8- or 9-inch Pie

    To meet the home cook's most difficult challenge, we tested 35 variations of all-purpose pie pastry and came up with a no-fail master recipe.

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  • Creamy Parsnip Puree with Shallots

    Extensive kitchen testing finds that pureeing is the best use for this often unappreciated root vegetable.

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  • Steamed Asian Shao Mai with Shrimp, Ginger, and Sesame Filling

    Match two wrappers with three fillings, eight shapes, and four cooking methods for dozens of flavorful Asian-style dumplings.

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  • Asian Wonton Bundles with Curried Chicken, Carrot, and Basil Filling

    Match two wrappers with three fillings, eight shapes, and four cooking methods for dozens of flavorful Asian-style dumplings.

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  • Pan-Fried Asian Potstickers with Sesame Beef and Cabbage Filling

    Match two wrappers with three fillings, eight shapes, and four cooking methods for dozens of flavorful Asian-style dumplings.

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  • Chile Dipping Sauce

    This dipping sauce for Asian dumplings can be covered and refrigerated overnight.

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  • Soy-Ginger Dipping Sauce

    Match this dipping sauce with flavorful Asian-style dumplings.

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  • Master Recipe for Pickled Vegetables

    A master pickling liquid makes dozens of quick pickles without canning.

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  • Wilted and Sauteed Tender Greens

    For tender greens such as spinach, Swiss chard, and beet greens, a combination of wilting and sautéing yields perfect results.

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  • Tender Greens with Indian Spices

    For tender greens such as spinach, Swiss chard, and beet greens, a combination of wilting and sautéing yields perfect results.

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  • Tender Greens with Cumin, Tomatoes, and Cilantro

    For tender greens such as spinach, Swiss chard, and beet greens, a combination of wilting and sautéing yields perfect results.

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  • Tender Greens with Asian Flavors

    For tender greens such as spinach, Swiss chard, and beet greens, a combination of wilting and sautéing yields perfect results.

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  • Tender Greens with Raisins and Almonds

    For tender greens such as spinach, Swiss chard, and beet greens, a combination of wilting and sautéing yields perfect results.

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  • Zucchini, Red Pepper, and Tomato Sauce with Thyme and Mint

    Late-harvest vegetables such as broccoli, zucchini, and bell peppers are transformed into homey pasta sauces using traditional Italian flavors.

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  • Roasted Red and Yellow Pepper Sauce with Garlic

    Late-harvest vegetables such as broccoli, zucchini, and bell peppers are transformed into homey pasta sauces using traditional Italian flavors.

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  • Escarole and White Bean Sauce with Garlic and Oregano

    Late-harvest vegetables such as broccoli, zucchini, and bell peppers are transformed into homey pasta sauces using traditional Italian flavors.

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  • Broccoli-Anchovy Sauce with Ziti

    Late-harvest vegetables such as broccoli, zucchini, and bell peppers are transformed into homey pasta sauces using traditional Italian flavors.

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  • Grilled Butterflied Chicken with Rosemary, Lemon, and Garlic

    Whether grilled, roasted, broiled, or sautéed, a butterflied chicken cooks faster and more evenly than a traditional whole bird.

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  • Broiled Butterflied Chicken with Parmesan, Lemon, and Red Pepper Flakes

    Whether grilled, roasted, broiled, or sautéed, a butterflied chicken cooks faster and more evenly than a traditional whole bird.

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  • Sauteed Butterflied Chicken with Mushroom-Sage Pan Sauce

    Whether grilled, roasted, broiled, or sautéed, a butterflied chicken cooks faster and more evenly than a traditional whole bird.

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  • Roasted Butterflied Chicken with Tarragon-Mustard Pan Sauce

    Whether grilled, roasted, broiled, or sautéed, a butterflied chicken cooks faster and more evenly than a traditional whole bird.

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  • Sauteed Pork Chops with White Wine Pan Sauce

    For juicy, tender pork chops, sauté in a covered skillet, listen carefully to the sounds of cooking, and be careful not to overcook.

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  • Sauteed Pork Chops with Mustard and Capers

    For juicy, tender pork chops, sauté in a covered skillet, listen carefully to the sounds of cooking, and be careful not to overcook.

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  • Sauteed Pork Chops with Pineapple Salsa

    For juicy, tender pork chops, sauté in a covered skillet, listen carefully to the sounds of cooking, and be careful not to overcook.

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  • Pineapple Salsa

    This recipe is excellent with sautéed pork chops.

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  • Pear and Dried Fruit Strudel

    In Richard Sax's updated recipe, flaky sour cream pastry evokes old-fashioned strudel dough better than the packaged phyllo favored by modern cooks.

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  • Pear Brandy Custard Sauce

    This is an excellent accompaniment to Pear and Dried Fruit Strudel.

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1994

September/October

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