Menu
Search
Menu
Close

Recipes

  • Fluffy Yellow Layer Cake

    Box mixes are famous for engineering cake with ultralight texture. We set out to make an even fluffier cake—without chemicals and additives.

    View this recipe
  • Buttery Croutons

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

    View this recipe
  • Potato Galette

    This crisp, earthy-tasting potato cake would be the perfect side dish—if it weren’t for all the fussy layering. And does the cake have to fall apart when you slice it?

    View this recipe
  • Pan-Seared Steaks with Herb Sauce

    Could we bring the ultra-rich flavor and glossy consistency of a classic French demi-glace to steak sauce without spending all day roasting bones and reducing stock?

    View this recipe
  • Pan-Seared Steaks with Brandy and Green Peppercorn Sauce

    Could we bring the ultra-rich flavor and glossy consistency of a classic French demi-glace to steak sauce without spending all day roasting bones and reducing stock?

    View this recipe
  • Pan-Seared Steaks with Port Wine Sauce

    Could we bring the ultra-rich flavor and glossy consistency of a classic French demi-glace to steak sauce without spending all day roasting bones and reducing stock?

    View this recipe
  • Peruvian Roast Chicken with Garlic and Lime

    Authentic versions of this spit-roasted bird boast an evenly bronzed exterior, moist meat, and robust seasoning. We hoped that an oven—and supermarket staples—could do the job.

    View this recipe
  • Spicy Mayonnaise

    Our Spicy Mayonnaise adds a mild kick to Peruvian Roast Chicken.

    View this recipe
  • Broccoli-Cheese Soup

    When simply adding more broccoli didn’t generate enough vegetable flavor in our soup, we did some further research—and then threw out the rule book on vegetable cookery.

    View this recipe
  • Spaghetti with Mushroom and Tomato Sauce (Quick Mushroom Ragu)

    Making a true, long-simmered Italian meat sauce means tending the pot for hours. Is it possible to achieve deep, satisfying flavor in just 30 minutes?

    View this recipe
  • Wicked Good Boston Cream Pie

    This triple-component dessert would deserve a revival—if only we could make the filling foolproof and keep the glaze from cracking off.

    View this recipe
  • Cuban-Style Black Beans and Rice (Moros y Cristianos)

    Cooking beans and rice in a single vessel sounds like a straightforward one-pot meal—that is, until both elements cook up mushy and bland.

    View this recipe
  • Baked Sole Fillets with Herbs and Bread Crumbs

    Delicate sole demands precise timing and a gentle touch. Was there a way to roll those requirements into a more fail-safe approach?

    View this recipe
  • Sautéed Snow Peas with Lemon and Parsley

    Typically used as a filler in stir-fries, snow peas can stand on their own—as long as they don't wither away in the heat.

    View this recipe
  • Sautéed Snow Peas with Ginger, Garlic, and Scallion

    Typically used as a filler in stir-fries, snow peas can stand on their own—as long as they don't wither away in the heat.

    View this recipe
  • Sautéed Snow Peas with Garlic, Cumin, and Cilantro

    Typically used as a filler in stir-fries, snow peas can stand on their own—as long as they don't wither away in the heat.

    View this recipe
  • Sautéed Snow Peas with Shallot, Lemon Grass, and Basil

    Typically used as a filler in stir-fries, snow peas can stand on their own—as long as they don't wither away in the heat.

    View this recipe
  • Whole-Wheat Sandwich Bread

    Most whole-wheat breads are either squat bricks or white bread in drag. We wanted hearty yet light-textured sandwich loaf that really tasted like wheat.

    View this recipe
  • Brown Butter Sauce

    Drizzle this simple butter sauce over gnocchi, mushrooms, steak, or fish.

    View this recipe
  • Garlic Compound Butter

    Use this simple butter recipe as a topping on steak, pork chops, or fish.

    View this recipe
  • White Butter Sauce

    Serve this simple sauce with fish or vegetables.

    View this recipe
  • Foolproof Hollandaise Sauce

    Drizzle this sauce over prepared asparagus or eggs Benedict.

    View this recipe
  • Sauce Base

    Could we bring the ultra-rich flavor and glossy consistency of a classic French demi-glace to steak sauce without spending all day roasting bones and reducing stock?

    View this recipe

2011

March/April

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection