• Catalan-Style Beef Stew with Mushrooms

    When we took a closer look at the way Spanish cooks make beef stew, we found a whole new approach to one of our favorite winter dishes.

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  • Mushroom and Leek Galette with Gorzonzola

    We knew we wanted the ease of a free-form tart, but the typical delicate butter pastry just wouldn’t do. And how could we avoid a soggy vegetable filling?

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  • Chicken Marbella

    More than 25 years ago, this dinner-party mainstay put The Silver Palate Cookbook on the map. Could we retool the recipe for today’s tastes?

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  • Home Fries

    Could the key to really good, genuinely crisp home fries be really bad boiled potatoes?

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  • Red Wine—Braised Pork Chops

    To get juicy, tender meat and a rich, silky sauce, we first had to pick the right chop for the job. Then it was a matter of divide and conquer.

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  • New England Fish Chowder

    Searching for a route to fresher, cleaner flavors, we got a bonus: shorter cooking time.

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  • Roasted Red Pepper and Pistachio Pesto for Cheese Ravioli

    Packaged ravioli are super convenient. But choose the wrong sauce and dinner will be a washout.

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  • Chocolate Truffles

    Turning out dense, creamy, professional-quality chocolate truffles at home was easy—once we found a cure for the grainy texture.

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  • All-Purpose Spray Cleaners

    For cutting through grease, grime, and food splatters on counters, stoves, and cabinets, which household cleaning spray is best?

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  • Croissants

    Croissants can be a culinary triumph—or a waste of time. Our recipe guarantees success.

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