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  • Grilled Stuffed Pork Tenderloin

    A savory filling boosts flavors and helps this lean cut stay moist on the grill—if you can keep the stuffing from leaking out.

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  • Smoked Chicken

    Surprisingly, the trick to perfecting smoke flavor isn't getting the wood to smolder for as long as possible. It's just the opposite: knowing when to let it burn out.

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  • Easy Salmon Cakes

    What's a nice fresh fillet doing mixed up in a fried cake? Three good reasons: a crispy exterior, a moist interior, and a super-simple cooking technique.

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  • Thai Grilled-Beef Salad

    Our goal was to look no further than the supermarket to replicate this salad's complex range of flavors and textures. Along the way, we learned a neat trick for grilling meat.

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  • Corn Chowder

    Usually awash in a glut of dairy, sweet corn doesn't stand a chance in this classic summer soup. So we put the squeeze on the traditional approach.

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  • Cucumber Salad with Olives, Oregano, and Almonds

    A watery salad is usually a given when cucumbers are in the mix. But what if, instead of trying to get rid of the excess liquid, we used it to our advantage?

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  • Perfect Scrambled Eggs

    The classic approach will never give you tender scambled eggs with big, pillowy curds. But acheiving that goal takes more than just turning up the heat.

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  • Summer Peach Cake

    Loading a cake with fresh peaches sounds like a great idea- until the flavor fizzles out and the crumb is drenched in juice.

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  • Italian Bread Salad (Panzanella)

    The biggest challenge in making this classic Italian tomato-bread salad is solving an age-old quandary: What's the best way to deal with the bread?

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  • Cucumber Salad with Jalapeno, Cilantro, and Pepitas

    A watery salad is usually a given when cucumbers are in the mix. But what if, instead of trying to get rid of the excess liquid, we used it to our advantage?

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  • Cucumber Salad with Ginger, Sesame, and Scallion

    A watery salad is usually a given when cucumbers are in the mix. But what if, instead of trying to get rid of the excess liquid, we used it to our advantage?

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  • Italian Bread Salad (Panzanella) with Garlic and Capers

    The biggest challenge in making this classic Italian tomato-bread salad is solving an age-old quandary: What's the best way to deal with the bread?

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  • Italian Bread Salad (Panzanella) with Olives and Feta

    The biggest challenge in making this classic Italian tomato-bread salad is solving an age-old quandary: What's the best way to deal with the bread?

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  • Triple Ginger Ice Cream

    The main reason more people don’t make their own ice cream? It’s never as creamy, smooth, or dense as the best stuff from the store. We decided to change that.

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  • Coffee Crunch Ice Cream

    The main reason more people don’t make their own ice cream? It’s never as creamy, smooth, or dense as the best stuff from the store. We decided to change that.

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  • Easy Salmon Cakes with Smoked Salmon, Capers, and Dill

    What's a nice fresh fillet doing mixed up in a fried cake? Three good reasons: a crispy exterior, a moist interior, and a super-simple cooking technique.

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  • Cucumber Salad with Chile, Mint, and Basil

    A watery salad is usually a given when cucumbers are in the mix. But what if, instead of trying to get rid of the excess liquid, we used it to our advantage?

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  • Perfect Scrambled Eggs for Two

    The classic approach will never give you tender scambled eggs with big, pillowy curds. But acheiving that goal takes more than just turning up the heat.

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  • Perfect Scrambled Eggs for One

    The classic approach will never give you tender scambled eggs with big, pillowy curds. But acheiving that goal takes more than just turning up the heat.

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  • Olive and Sun-Dried Tomato Stuffing (for Grilled Stuffed Pork Tenderloin)

    A savory filling boosts flavor and helps this lean cut stay moist on the grill—if you can keep the stuffing from leaking out.

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  • Piquillo Pepper and Manchego Stuffing (for Grilled Stuffed Pork Tenderloin)

    A savory filling boosts flavor and helps this lean cut stay moist on the grill—if you can keep the stuffing from leaking out.

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  • Porcini and Artichoke Stuffing (for Grilled Stuffed Pork Tenderloin)

    A savory filling boosts flavor and helps this lean cut stay moist on the grill—if you can keep the stuffing from leaking out.

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  • Rich Vanilla Ice Cream

    The main reason more people don’t make their own ice cream? It’s never as creamy, smooth, or dense as the best stuff from the store. We decided to change that.

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  • Italian Bread Salad (Panzanella) with Red Bell Pepper and Arugula

    The biggest challenge in making this classic Italian tomato-bread salad is solving an age-old quandary: What's the best way to deal with the bread?

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  • Grilled Vegetable Ratatouille

    Why heat up your kitchen to cook vegetables when you can get crisp-tender texture and deep, smoky char from your grill?

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2011

July/August

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