Recipes

• Pork Chops with Tomato Gravy

  Old-fashioned dishes are long on flavor—and time. We hoped to take a rustic braise and adapt it for a hectic cook. 

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• Grilled Steak with New Mexican Chile Rub

  Done wrong, this dish resembles a dusty old boot. But apply some science with your rub and it’s a bold way to dress up a less expensive cut.

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• Best Crab Cakes

  Who says great crab cakes have to start with fresh-from-the-shell crabmeat? We wanted briny, sweet-tasting results—no matter what the starting point.

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• Chinese Chicken Lettuce Wraps

  Stringy, tasteless meat can mar this easy stir-fry served in lettuce cups. A classic Chinese technique came to the rescue.

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• Fresh Pasta Without a Machine

  Pasta made from scratch delivers eggy-rich ribbons with springy yet delicate chew. But what if, instead of a pasta roller, you have only a rolling pin?

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• Olive Oil Sauce with Anchovies and Parsley

  This sauce pairs perfectly with perfectly-cooked, homemade pasta.

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• Walnut Cream Sauce

  This sauce pairs perfectly with perfectly-cooked, homemade pasta.

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• Italian Vegetable Stew (Ciambotta)

  Like its French sibling, ciambotta starts out with a slew of watery vegetables. But the right steps create a stew that’s hearty, more concentrated, and deeply satisfying.

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• Spicy Pork Tacos (al Pastor)

  This taqueria staple features juicy, spit-roasted marinated pork that’s crispy at the edges and fork-tender within. Could we achieve that same trademark texture on the grill?

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• Curried Chicken Salad with Cashews

  Cooking chicken to precisely the right degree of doneness guarantees tender, juicy results. Poaching is one way—but we had a better, more foolproof idea.
  

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• Butter Bean and Pea Dip with Mint

  For creamy, complex-tasting bean dips, we began by removing some of the beans.

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• Indian Flatbread (Naan)

  We set out to reproduce the charred exterior and tender interior of naan baked in a tandoor—but without the 1,000-degree heat.

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• Carrot Layer Cake

  This American classic has a lot going for it: moist cake, delicate spice, tangy cream cheese frosting. If only it were handsome enough to serve to company, too.

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• Tomato-Brown Butter Sauce

  This sauce pairs perfectly with perfectly-cooked, homemade pasta.

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• Grilled Steak with Ancho Chile-Coffee Rub

  Done wrong, this dish resembles a dusty old boot. But apply some science with your rub and it’s a bold way to dress up a less expensive cut.

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• Grilled Steak with Spicy Chipotle Chile Rub

  Done wrong, this dish resembles a dusty old boot. But apply some science with your rub and it’s a bold way to dress up a less expensive cut.

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• Chicken Salad with Red Grapes and Smoked Almonds

  Cooking chicken to precisely the right degree of doneness guarantees tender, juicy results. Poaching is one way—but we had a better, more foolproof idea.

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• Cannellini Bean and Edamame Dip with Tarragon

  For creamy, complex-tasting bean dips, we bagan by removing some of the beans.

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• Pinto Bean and Corn Dip with Cilantro

  For creamy, complex-tasting bean dips, we bagan by removing some of the beans.

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• Pink Bean and Lima Bean Dip with Parsley

  For creamy, complex-tasting bean dips, we bagan by removing some of the beans.

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• Navy Bean and Artichoke Dip with Parsley

  For creamy, complex-tasting bean dips, we bagan by removing some of the beans.

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• Quicker Indian Flatbread (Naan)

  We set out to reproduce the charred exterior and tender interior of naan baked in a tandoor—but without the 1,000-degree heat.

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• Classic Chicken Salad

  Cooking chicken to precisely the right degree of doneness guarantees tender, juicy results. Poaching is one way—but we had a better, more foolproof idea.

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• Waldorf Chicken Salad

  Cooking chicken to precisely the right degree of doneness guarantees tender, juicy results. Poaching is one way—but we had a better, more foolproof idea.

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