Menu
Search
Menu
Close

Recipes

  • Charcoal-Grilled Barbecued Chicken Kebabs

    Stripped of protective fatty skin, barbecued chicken kebabs don’t stand a chance on a fiery grill. But what if the chicken gets a little help from a pig?

    View this recipe
  • Charcoal-Grill-Roasted Bone-In Pork Rib Roast

    A boneless pork roast sure is convenient. But is something important lost when those bones are cut away? We went out to the grill (and into the lab) to find out.

    View this recipe
  • Orange Salsa with Cuban Flavors

    This easy salsa is a perfect accompaniment to grilled pork.

    View this recipe
  • Juicy Pub-Style Burgers

    Hand-ground beef gave us deep flavor, but getting a crusty exterior plus a juicy interior that was evenly rosy from center to edge required a couple more tricks.

    View this recipe
  • Pub-Style Burger Sauce

    This sauce is the perfect accompaniment to our Juicy Pub-Style Burgers.

    View this recipe
  • Charcoal-Grilled Sea Scallops

    A blazing-hot fire can render scallops beautifully crisp on the outside and juicy within—or cement them to the grates like carbonized hockey pucks.

    View this recipe
  • Chile-Lime Vinaigrette

    This simple vinaigrette is the perfect accompaniment to grilled sea scallops.

    View this recipe
  • Basil Vinaigrette

    This simple vinaigrette is the perfect accompaniment to grilled sea scallops.

    View this recipe
  • Indonesian-Style Fried Rice (Nasi Goreng)

    Replicating the complex flavors of this Southeast Asian staple took some thoughtful shopping. But the real challenge was producing firm grains of rice without the usual overnight chill.

    View this recipe
  • Faux Leftover Rice

    This recipe replicates the texture of leftover rice to make fried rice recipes easier than ever.

    View this recipe
  • Spring Vegetable Pasta

    When the original primavera method took hours—and produced washed-out vegetables and stodgy sauce—we found inspiration in an entirely different classic.

    View this recipe
  • Apple-Mustard Grilling Sauce

    Tired of the same ketchup-y barbecue sauces, we looked for more exciting flavors—and made an unconventional stop at the candy-making department.

    View this recipe
  • Hoisin Grilling Sauce

    Tired of the same ketchup-y barbecue sauces, we looked for more exciting flavors—and made an unconventional stop at the candy-making department.

    View this recipe
  • Orange-Chipotle Grilling Sauce

    Tired of the same ketchup-y barbecue sauces, we looked for more exciting flavors—and made an unconventional stop at the candy-making department.

    View this recipe
  • Coconut-Red Curry Grilling Sauce

    Tired of the same ketchup-y barbecue sauces, we looked for more exciting flavors—and made an unconventional stop at the candy-making department.

    View this recipe
  • Sweet and Tangy Coleslaw

    We wanted a quick, bright alternative to creamy coleslaw, but how do you make a speedy slaw that’s not awash in watery dressing?

    View this recipe
  • Crepes with Sugar and Lemon

    These thin French pancakes have a reputation for being temperamental divas demanding pampered batter, a specialized pan, and supremely delicate handling. Oh, really?

    View this recipe
  • Fresh Strawberry Pie

    The key to this dessert’s bright flavor—plump, uncooked berries—can also be its soupy downfall. But how do you firm up the filling without making it gluey and dull-tasting?

    View this recipe
  • Baked Pie Shell

    Using a secret ingredient, this easy shell bakes up deliciously buttery and flaky—perfect for our Fresh Strawberry Pie.

    View this recipe
  • Gas-Grilled Barbecued Chicken Kebabs

    Stripped of protective fatty skin, barbecued chicken kebabs don’t stand a chance on a fiery grill. But what if the chicken gets a little help from a pig?

    View this recipe
  • Gas-Grill-Roasted Bone-In Pork Rib Roast

    A boneless pork roast sure is convenient. But is something important lost when those bones are cut away? We went out to the grill (and into the lab) to find out.

    View this recipe
  • Sweet and Tangy Coleslaw with Fennel and Orange

    We wanted a quick, bright alternative to creamy coleslaw, but how do you make a speedy slaw that’s not awash in watery dressing?

    View this recipe
  • Crêpes with Dulce de Leche and Toasted Pecans

    These thin French pancakes have a reputation for being temperamental divas demanding pampered batter, a specialized pan, and supremely delicate handling. Oh, really?

    View this recipe
  • Juicy Pub-Style Burgers with Crispy Shallots and Blue Cheese

    Hand-ground beef gave us deep flavor, but getting a crusty exterior plus a juicy interior that was evenly rosy from center to edge required a couple more tricks.

    View this recipe
  • Juicy Pub-Style Burgers with Pan-Roasted Mushrooms and Gruyere

    Hand-ground beef gave us deep flavor, but getting a crusty exterior plus a juicy interior that was evenly rosy from center to edge required a couple more tricks.

    View this recipe
  • Juicy Pub-Style Burgers with Sauteed Onions and Smoked Cheddar

    Hand-ground beef gave us deep flavor, but getting a crusty exterior plus a juicy interior that was evenly rosy from center to edge required a couple more tricks.

    View this recipe
  • Juicy Pub-Style Burgers with Peppered Bacon and Aged Cheddar

    Hand-ground beef gave us deep flavor, but getting a crusty exterior plus a juicy interior that was evenly rosy from center to edge required a couple more tricks.

    View this recipe
  • Gas-Grilled Sea Scallops

    A blazing-hot fire can render scallops beautifully crisp on the outside and juicy within—or cement them to the grates like carbonized hockey pucks.

    View this recipe
  • Sweet and Tangy Coleslaw with Red Bell Pepper and Jalapeño

    We wanted a quick, bright alternative to creamy coleslaw, but how do you make a speedy slaw that’s not awash in watery dressing?

    View this recipe
  • Sweet and Tangy Coleslaw with Apple and Tarragon

    We wanted a quick, bright alternative to creamy coleslaw, but how do you make a speedy slaw that’s not awash in watery dressing?

    View this recipe
  • Crepes with Bananas and Nutella

    These thin French pancakes have a reputation for being temperamental divas demanding pampered batter, a specialized pan, and supremely delicate handling. Oh, really?

    View this recipe
  • Crepes with Honey and Toasted Almonds

    These thin French pancakes have a reputation for being temperamental divas demanding pampered batter, a specialized pan, and supremely delicate handling. Oh, really?

    View this recipe
  • Crepes with Chocolate and Orange

    These thin French pancakes have a reputation for being temperamental divas demanding pampered batter, a specialized pan, and supremely delicate handling. Oh, really?

    View this recipe
  • Barbecue Sauce Vinaigrette

    This vinaigrette is the perfect accompaniment to grilled scallops.

    View this recipe
  • Bacon and Brown Butter Vinaigrette

    This vinaigrette is the perfect accompaniment to grilled scallops.

    View this recipe
  • Grilled Bone-In Pork Roast

    A boneless pork roast sure is convenient. But is something important lost when those bones are cut away? We went out to the grill (and into the lab) to find out.

    View this recipe
  • Grilled Scallops

    A blazing-hot fire can render scallops beautifully crisp on the outside and juicy within—or cement them to the grates like carbonized hockey pucks.

    View this recipe

2011

May/June

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