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  • Quick Cooked Greens with Garlic and Red Pepper Flakes

    For best results with assertive greens such as mustards, collards, turnips, and kale, give them a rough chop and a quick plunge into shallow boiling water before quick-cooking.

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  • Quick Cooked Greens with Prosciutto

    For best results with assertive greens such as mustards, collards, turnips, and kale, give them a rough chop and a quick plunge into shallow boiling water before quick-cooking.

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  • Quick Cooked Greens with Red Bell Pepper

    For best results with assertive greens such as mustards, collards, turnips, and kale, give them a rough chop and a quick plunge into shallow boiling water before quick-cooking.

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  • Quick Cooked Greens with Black Olives and Lemon Zest

    For best results with assertive greens such as mustards, collards, turnips, and kale, give them a rough chop and a quick plunge into shallow boiling water before quick-cooking.

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  • Quick Cooked Greens with Bacon and Onion

    For best results with assertive greens such as mustards, collards, turnips, and kale, give them a rough chop and a quick plunge into shallow boiling water before quick-cooking.

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  • Rustic Country Bread - Standing Mixer Version

    The secret to a well-muscled country loaf with a big-league chew and great crust is a very wet dough.

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  • Rustic Country Bread - Hand Mixed Version

    The secret to a well-muscled country loaf with a big-league chew and great crust is a very wet dough.

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  • Rustic Country Bread - Food Processor Version

    The secret to a well-muscled country loaf with a big-league chew and great crust is a very wet dough.

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  • Quick Cooked Greens with Penne and Prosciutto

    For best results with assertive greens such as mustards, collards, turnips, and kale, give them a rough chop and a quick plunge into shallow boiling water before quick-cooking.

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  • Cooked Dried Beans

    Here's a way to add lots of extra flavor when cooking dried beans.

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  • Quick Cooked Greens with Bacon and Black-Eyed Peas

    For best results with assertive greens such as mustards, collards, turnips, and kale, give them a rough chop and a quick plunge into shallow boiling water before quick-cooking.

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  • Quick Cooked Greens with White Beans and Rosemary

    For best results with assertive greens such as mustards, collards, turnips, and kale, give them a rough chop and a quick plunge into shallow boiling water before quick-cooking.

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  • Allspice Infused Oil

    Infusions with deep, vibrant flavors depend on using the right temperature oil with each individual spice.

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  • Caraway Infused Oil

    Infusions with deep, vibrant flavors depend on using the right temperature oil with each individual spice.

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  • Cardamom Infused Oil

    Infusions with deep, vibrant flavors depend on using the right temperature oil with each individual spice.

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  • Clove Infused Oil

    Infusions with deep, vibrant flavors depend on using the right temperature oil with each individual spice.

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  • Coriander Infused Oil

    Infusions with deep, vibrant flavors depend on using the right temperature oil with each individual spice.

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  • Cumin Infused Oil

    Infusions with deep, vibrant flavors depend on using the right temperature oil with each individual spice.

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  • Curry Infused Oil

    Infusions with deep, vibrant flavors depend on using the right temperature oil with each individual spice.

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  • Fennel Infused Oil

    Infusions with deep, vibrant flavors depend on using the right temperature oil with each individual spice.

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  • Chile Infused Oil

    Infusions with deep, vibrant flavors depend on using the right temperature oil with each individual spice.

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  • Ginger Infused Oil

    Infusions with deep, vibrant flavors depend on using the right temperature oil with each individual spice.

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  • Peppercorn Infused Oil

    Infusions with deep, vibrant flavors depend on using the right temperature oil with each individual spice.

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  • Lamb Shanks Braised in Red Wine with Herbes de Provence

    For shanks that are fall-off-the-bone tender and deeply flavorful, oven-braise in a mixture of wine and stock.

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  • Braised Lamb Shanks with White Beans, Swiss Chard, and Marjoram

    For shanks that are fall-off-the-bone tender and deeply flavorful, oven-braise in a mixture of wine and stock.

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  • Braised Lamb Shanks with Lemon and Mint

    For shanks that are fall-off-the-bone tender and deeply flavorful, oven-braise in a mixture of wine and stock.

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  • Ras al Hanout (North African Spice Blend)

    A classic spice blend to accompany lamb shanks.

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  • Braised Lamb Shanks with North African Spices

    For shanks that are fall-off-the-bone tender and deeply flavorful, oven-braise in a mixture of wine and stock.

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  • Polenta with Wild Mushrooms and Rosemary

    The traditional method for preparing polenta is time-consuming and fraught with danger.

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  • Polenta with Italian Sausage and Tomato Sauce

    The traditional method for preparing polenta is time-consuming and fraught with danger.

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  • Lemon Pudding Cake

    The secret to a light, puffy pudding cake, which separates into cake and pudding layers during baking, is an extra egg white.

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  • Orange Pudding Cake

    The secret to a light, puffy pudding cake, which separates into cake and pudding layers during baking, is an extra egg white.

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  • Coffee Pudding Cake

    The secret to a light, puffy pudding cake, which separates into cake and pudding layers during baking, is an extra egg white.

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  • Vanilla-Bourbon Pudding Cake

    The secret to a light, puffy pudding cake, which separates into cake and pudding layers during baking, is an extra egg white.

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  • Herbed Potato Roesti with Smoked Cheddar

    For the best version of this classic Swiss potato pancake, use high-starch potatoes and pure butter--and don't bother to precook the potatoes.

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  • Beet and Potato Roesti

    For the best version of this classic Swiss potato pancake, use high-starch potatoes and pure butter--and don't bother to precook the potatoes.

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  • Celery Root and Potato Roesti with Lemon and Parsley

    For the best version of this classic Swiss potato pancake, use high-starch potatoes and pure butter--and don't bother to precook the potatoes.

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  • Dried Peach Compote with Mint and Whiskey

    Dried fruits, herbs, and spices transform a dessert into an unusual but easy-to-make savory accompaniment.

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  • Raisin Compote with Rosemary and Thyme

    Dried fruits, herbs, and spices transform a dessert into an unusual but easy-to-make savory accompaniment.

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  • Dried Apricot Compote with Balsamic and Juniper

    Dried fruits, herbs, and spices transform a dessert into an unusual but easy-to-make savory accompaniment.

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  • Dried Pear and Orange Compote with Honey and Sage

    Dried fruits, herbs, and spices transform a dessert into an unusual but easy-to-make savory accompaniment.

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  • ONLINE EXTRA

    Basic Polenta

    The traditional method for preparing polenta is time-consuming and fraught with danger.

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  • Polenta with Parmesan and Butter

    The traditional method for preparing polenta is time-consuming and fraught with danger.

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  • Polenta with Gorgonzola

    The traditional method for preparing polenta is time-consuming and fraught with danger.

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1995

January/February

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