Recipes
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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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