Menu
Search
Menu
Close

Recipes

  • French-Style Pot-Roasted Pork Loin

    Pot roast almost always start with a fatty, flavorful cut that turns tender and juicy after hours of cooking. Is it possible to produce the same results from today's lean, bland pork loin?

    View this recipe
  • Weeknight Roast Chicken

    If you can plan ahead, by all means brine or salt your bird. But when you want dinner on the table in an hour, you need a different way to get juicy, tender chicken.

    View this recipe
  • Potato Gnocchi with Browned Butter and Sage

    What's the secret to transforming two heavyweight ingredients—flour and potato—into featherweight dumplings? It comes down to the simplest of strategies: precision.

    View this recipe
  • Grilled Beef Satay

    American restaurants have sapped the magic from this Thai street-food favorite with flavorless meat that's either mushy or overcooked. What would it take to get it back?

    View this recipe
  • Salt-Baked Potatoes with Roasted Garlic and Rosemary Butter

    What can 2 pounds of salt do to a potato that an oven can't?

    View this recipe
  • Butternut Squash Soup

    Forget cream and spices. The secret to squashier squash soup is concentration.

    View this recipe
  • Lentil Salad with Olives, Mint, and Feta

    The key to creamy but firm lentils lies in the relationship between legume and salt.

    View this recipe
  • Vegetable Lasagna

    Ever made a vegetable lasagna that wasn't laden with watery vegetables and dry, grainy patches of cheese? Neither had we.

    View this recipe
  • Creamy Chocolate Pudding

    Nostalgia isn't enough to make a dessert worthwhile. To rescue chocolate pudding from obscurity, we'd have to ramp up the flavor while preserving the silky texture.

    View this recipe
  • Cranberry-Pecan Muffins

    Most cranberry-nut-muffin recipes call for loading sour berries and chopped nuts into any old batter. Could that be why they always seem out of whack?

    View this recipe
  • Thyme-Sherry Vinegar Pan Sauce

    The sauce is the perfect accompaniment to roast chicken.

    View this recipe
  • Cucumber Relish

    This garnish is the perfectly accompaniment to beef satay.

    View this recipe
  • Lentil Salad with Pomegranate and Walnuts

    The key to creamy but firm lentils lies in the relationship between legume and salt.

    View this recipe
  • French-Style Pot-Roasted Pork Loin with Marsala and Mushrooms

    Pot roast almost always start with a fatty, flavorful cut that turns tender and juicy after hours of cooking. Is it possible to produce the same results from today's lean, bland pork loin?

    View this recipe
  • Porcini Mushroom Broth

    This sauce is the perfect accompaniment to gnocchi.

    View this recipe
  • Parmesan Sauce with Pancetta and Walnuts

    This simple, cheesy sauce pairs perfectly with gnocchi.

    View this recipe
  • Salt-Roasted Potatoes with Roast Shallot and Thyme Butter

    What can 2 pounds of salt do to a potato that an oven can’t?

    View this recipe
  • Gremolata

    Just a dollop of gremolata helps jazz up soups, pasta, fish, and just about any cut of meat.

    View this recipe
  • Herb Butter

    Just a dollop of herb butter helps jazz up soups, pasta, fish, and just about any cut of meat.

    View this recipe
  • Tarragon-Lemon Pan Sauce

    The sauce is the perfect accompaniment to roast chicken.

    View this recipe
  • Gorgonzola Cream Sauce

    This simple, cheesy sauce pairs perfectly with gnocchi.

    View this recipe
  • Peanut Sauce

    This sauce is the traditional accompaniment to beef satay.

    View this recipe
  • Fried Leeks

    These make the perfect garnish for a bowl of soup.

    View this recipe
  • Lentil Salad with Spinach, Walnuts, and Parmesan Cheese

    The key to creamy but firm lentils lies in the relationship between legume and salt.

    View this recipe
  • Lentil Salad with Hazelnuts and Goat Cheese

    The key to creamy but firm lentils lies in the relationship between legume and salt.

    View this recipe
  • Lentil Salad with Carrots and Cilantro

    The key to creamy but firm lentils lies in the relationship between legume and salt.

    View this recipe
  • Creamy Mexican Chocolate Pudding

    Nostalgia isn't enough to make a dessert worthwhile. To rescue chocolate pudding from obscurity, we'd have to ramp up the flavor while preserving the silky texture.

    View this recipe
  • Creamy Mocha Pudding

    Nostalgia isn't enough to make a dessert worthwhile. To rescue chocolate pudding from obscurity, we'd have to ramp up the flavor while preserving the silky texture.

    View this recipe
  • French-Style Pot-Roasted Pork Loin with Port and Figs

    Pot roast almost always start with a fatty, flavorful cut that turns tender and juicy after hours of cooking. Is it possible to produce the same results from today's lean, bland pork loin?

    View this recipe

2011

September/October

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