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  • Spicy Lemon-Garlic Sauce for Shrimp Skewers

    Grilling shrimp in their shells protects the delicate flesh, but seasonings are peeled away at the table. Could we deliver tender, flavorful grilled shrimp--without the shells?

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    Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce

    If meat and shrimp behave vastly differently when cooked, why are most shrimp stir-fries just a surf-for-turf protein swap?

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  • 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?

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  • Potato Casserole with Bacon and Caramelized Onion

    In the old days, this rich dish got its deep flavor and silky texture from meat drippings. Could we get the same luxurious results without a roast?

     

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  • Italian Wedding Soup

    A super-flavorful soup enriched with meatballs and tender greens? Sounds like a match made in heaven—but we didn’t want to spend all day creating it.

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  • Peanut Butter Sandwich Cookies

    We wanted a cookie so packed with peanut flavor that it needed no crosshatch to ­identify it.

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  • Cinnamon Swirl Bread

    To rid this bread of its dense crumb, leaking filling, and huge gaps, we had to engineer a lofty dough and a sticky filling—and then find the right shaping method.

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  • Philly Cheesesteaks

    We set out to reproduce this classic sandwich without the pricey rib eye, a deli slicer, or a flattop griddle.

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  • Filipino Chicken Adobo

    Filipino Adobo is a quick-cooking, pantry-ready braise with bold, tangy flavors and tender meat. To adapt it for the American kitchen, we borrowed a regional ingredient and a French technique.

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  • Almond Granola with Dried Fruit

    We’ve had it with the overpriced (and underwhelming) store-bought stuff. For homemade granola with real bite, what you need is some bark.

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  • Sichuan Stir-Fried Pork in Garlic Sauce

    When it comes to replicating this classic Chinese stir-fry at home, the biggest issue is ­vexingly familiar: how to cook tender, juicy pork. 

     

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  • Poached Fish Fillets with Sherry-Tomato Vinaigrette

    Restaurants have an unusual technique for turning out supremely moist, tender fillets of fish. But adapting it for the home cook required an even more unlikely trick.

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  • Spaghetti al Vino Bianco

    We’d heard about pasta cooked in red wine, but its tannic flavor and gray color left us cold. Could white wine come to the rescue?

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  • Poached Fish Fillets with Cilantro and Jalapeño Vinaigrette

    Restaurants have an unusual technique for turning out supremely moist, tender fillets of fish. But adapting it for the home cook required an even more unlikely trick.

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  • Pecan-Orange Granola with Dried Cranberries

    We’ve had it with the overpriced (and underwhelming) store-bought stuff. For homemade granola with real bite, what you need is some bark. 

     

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  • Spiced Walnut Granola with Dried Apple

    We’ve had it with the overpriced (and underwhelming) store-bought stuff. For homemade granola with real bite, what you need is some bark. 

     

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  • Tropical Granola with Dried Mango

    We’ve had it with the overpriced (and underwhelming) store-bought stuff. For homemade granola with real bite, what you need is some bark. 

     

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  • Hazelnut Granola with Dried Pear

    We’ve had it with the overpriced (and underwhelming) store-bought stuff. For homemade granola with real bite, what you need is some bark. 

     

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  • Poached Fish Fillets with Miso-Ginger Vinaigrette

    Restaurants have an unusual technique for turning out supremely moist, tender fillets of fish. But adapting it for the home cook required an even more unlikely trick.

     

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  • Peanut Butter Sandwich Cookies with Honey-Cinnamon Filling

    We wanted a cookie so packed with peanut flavor that it needed no crosshatch to ­identify it.

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  • Peanut Butter Sandwich Cookies with Milk Chocolate Filling

    We wanted a cookie so packed with peanut flavor that it needed no crosshatch to ­identify it.

     

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2012

March/April

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