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  • Braised Beef Brisket, Southern Italian Style

    The perfect balance of oven heat and cooking time yields a beef brisket that is both juicy and flavorful.

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  • Potato Gnocchi

    For light, fluffy gnocchi, bake and thoroughly mash the potatoes so they require the least possible amount of flour to form a coherent dough.

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  • Potato Gnocchi with Parmesan and Sage

    For light, fluffy gnocchi, bake and thoroughly mash the potatoes so they require the least possible amount of flour to form a coherent dough.

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  • Potato Gnocchi with Tomato-Mint Sauce

    For light, fluffy gnocchi, bake and thoroughly mash the potatoes so they require the least possible amount of flour to form a coherent dough.

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  • Potato Gnocchi with Pesto

    For light, fluffy gnocchi, bake and thoroughly mash the potatoes so they require the least possible amount of flour to form a coherent dough.

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  • Potato Gnocchi Gratinèed with Fontina Cheese

    For light, fluffy gnocchi, bake and thoroughly mash the potatoes so they require the least possible amount of flour to form a coherent dough.

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  • Braised Artichoke Sauce with White Wine, Garlic, and Lemon

    Take a cue from Italian cooks, who transform common spring vegetables into quick, healthy pasta sauces.

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  • Tomato Sauce with Arugula and Black Olives

    Take a cue from Italian cooks, who transform common spring vegetables into quick, healthy pasta sauces.

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  • Asparagus and Mushroom Sauce with Caramelized Shallots

    Take a cue from Italian cooks, who transform common spring vegetables into quick, healthy pasta sauces.

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  • Braised Fennel and Bitter Greens Sauce with Balsamic Vinegar

    Take a cue from Italian cooks, who transform common spring vegetables into quick, healthy pasta sauces.

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  • Steamed Leeks

    A two-step cooking process, starting with presteaming, is the secret to perfectly prepared leeks.

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  • Grilled Leeks with Orange Chive Butter

    A two-step cooking process, starting with presteaming, is the secret to perfectly prepared leeks.

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  • Steamed Leeks Glazed with Crunchy Seeds

    A two-step cooking process, starting with presteaming, is the secret to perfectly prepared leeks.

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  • Baked Leeks with Bacon and Gruyère

    A two-step cooking process, starting with presteaming, is the secret to perfectly prepared leeks.

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  • Steamed Leeks with Mustard Vinaigrette

    A two-step cooking process, starting with presteaming, is the secret to perfectly prepared leeks.

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  • Steamed Arctic Char

    The key to this quick, healthful cooking method is judging cooking time, which is most affected by the thickness and texture of the individual fish.

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  • Steamed Cod

    The key to this quick, healthful cooking method is judging cooking time, which is most affected by the thickness and texture of the individual fish.

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  • Steamed Bluefish

    The key to this quick, healthful cooking method is judging cooking time, which is most affected by the thickness and texture of the individual fish.

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  • Steamed Flounder

    The key to this quick, healthful cooking method is judging cooking time, which is most affected by the thickness and texture of the individual fish.

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  • Braised Beef Brisket, Oaxacan Style

    The perfect balance of oven heat and cooking time yields a beef brisket that is both juicy and flavorful.

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  • Indian-Spiced Lentils with Kale

    All types of lentils are best when cooked with salt but without acid.

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  • Steamed Grouper

    The key to this quick, healthful cooking method is judging cooking time, which is most affected by the thickness and texture of the individual fish.

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  • Steamed Halibut

    The key to this quick, healthful cooking method is judging cooking time, which is most affected by the thickness and texture of the individual fish.

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  • Steamed Monkfish

    The key to this quick, healthful cooking method is judging cooking time, which is most affected by the thickness and texture of the individual fish.

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  • Steamed Pompano

    The key to this quick, healthful cooking method is judging cooking time, which is most affected by the thickness and texture of the individual fish.

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  • Steamed Salmon

    The key to this quick, healthful cooking method is judging cooking time, which is most affected by the thickness and texture of the individual fish.

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  • Steamed Snapper

    The key to this quick, healthful cooking method is judging cooking time, which is most affected by the thickness and texture of the individual fish.

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  • Steamed Swordfish

    The key to this quick, healthful cooking method is judging cooking time, which is most affected by the thickness and texture of the individual fish.

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  • Steamed Tilefish

    The key to this quick, healthful cooking method is judging cooking time, which is most affected by the thickness and texture of the individual fish.

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  • Steamed Tuna

    The key to this quick, healthful cooking method is judging cooking time, which is most affected by the thickness and texture of the individual fish.

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  • Steamed Wolffish

    The key to this quick, healthful cooking method is judging cooking time, which is most affected by the thickness and texture of the individual fish.

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  • White Wine-Butter Sauce with Capers

    This sauce matches quite well with fish and seafood. It is not a thick sauce; rather it bathes the fish with a light coating.

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  • Spicy Red Pepper Butter

    Though this butter is excellent with any white fish such as monkfish, cod, snapper, flounder, or halibut, it is also great with meat, poultry, and vegetables.

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  • Tomato Sauce with Bell Peppers and Balsamic Vinegar

    Try this simple sauce with cod, salmon, swordfish, tuna, or even shrimp or chicken.

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  • Quick Crumb Coffee Cake

    The trick is to use the same mixture for both batter and topping.

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  • Apple-Cinnamon Coffee Cake

    The trick is to use the same mixture for both batter and topping.

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  • Coconut Chocolate Chip Coffee Cake

    The trick is to use the same mixture for both batter and topping.

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  • Raspberry-Almond Coffee Cake

    The trick is to use the same mixture for both batter and topping.

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  • French Lentil Salad with Caraway and Radish

    All types of lentils are best when cooked with salt but without acid.

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  • Red Lentil Puree with Cumin and Anise

    All types of lentils are best when cooked with salt but without acid.

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  • Basil Sauce with Sauteed Shrimp

    With minimal work clams, tuna, mussels, and shrimp can be turned into quick sauces for pasta.

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  • Black Pepper-Mustard Sauce

    This sauce couldn't be simpler and is especially nice with monkfish.

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  • Steamed Couscous with Moroccan Lamb Broth, Glazed Onions, and Fried Almonds

    For the proper texture, steaming couscous is essential--it fluffs this North African pasta to twice the volume of mere soaking.

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1995

March/April

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