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  • Classic Blueberry Pie

    Testing shows that tapioca is the thickener of choice for fruit pies with delicate texture and bright, fresh fruit flavor.

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  • Peach Pie

    Testing shows that tapioca is the thickener of choice for fruit pies with delicate texture and bright, fresh fruit flavor.

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  • Cherry Pie

    Testing shows that tapioca is the thickener of choice for fruit pies with delicate texture and bright, fresh fruit flavor.

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  • Shredded Zucchini Saute with Garlic and Herbs

    Either salt and drain or shred and squeeze this vegetable before sautéing, or slice it lengthwise and throw it on the grill.

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  • Creamed Zucchini with Herbs

    Either salt and drain or shred and squeeze this vegetable before sautéing, or slice it lengthwise and throw it on the grill.

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  • Zucchini Frittatta with Parmesan and Herbs

    Either salt and drain or shred and squeeze this vegetable before sautéing, or slice it lengthwise and throw it on the grill.

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  • Sauteed Zucchini with Lemon and Herbs

    Either salt and drain or shred and squeeze this vegetable before sautéing, or slice it lengthwise and throw it on the grill.

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  • Sauteed Zucchini with Walnuts and Herbs

    Either salt and drain or shred and squeeze this vegetable before sautéing, or slice it lengthwise and throw it on the grill.

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  • Sauteed Zucchini with Olives and Lemon

    Either salt and drain or shred and squeeze this vegetable before sautéing, or slice it lengthwise and throw it on the grill.

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  • Sauteed Zucchini with Pancetta and Parsley

    Either salt and drain or shred and squeeze this vegetable before sautéing, or slice it lengthwise and throw it on the grill.

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  • Grilled Zucchini Salad with Tomatoes and Basil

    Either salt and drain or shred and squeeze this vegetable before sautéing, or slice it lengthwise and throw it on the grill.

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  • Sweet-and-Sour Coleslaw

    To avoid watery slaw, salt and drain the cabbage before mixing.

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  • Curried Coleslaw with Apples and Raisins

    To avoid watery slaw, salt and drain the cabbage before mixing.

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  • Creamy Coleslaw

    To avoid watery slaw, salt and drain the cabbage before mixing.

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  • Smoked Pork Chops with Fennel-Mustard Rub

    The keys to smoke-cooking are maintaining a constant low temperature and keeping that smoke flowing.

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  • All-Purpose Barbecue Rub

    Make-ahead spice blends provide deep flavor with practically no effort.

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  • Spice Rub for Steaks and Chops

    Make-ahead spice blends provide deep flavor with practically no effort.

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  • Spice Rub for Pork

    Make-ahead spice blends provide deep flavor with practically no effort.

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  • Spice Rub for Oily Fish

    Make-ahead spice blends provide deep flavor with practically no effort.

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  • Spice Rub for Chicken

    Make-ahead spice blends provide deep flavor with practically no effort.

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  • Boiled Corn on the Cob

    What really matters is when the corn was picked and how it's been stored.

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  • Microwaved Corn on the Cob

    What really matters is when the corn was picked and how it's been stored.

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  • Steamed Corn on the Cob

    What really matters is when the corn was picked and how it's been stored.

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  • Grilled Corn on the Cob

    What really matters is when the corn was picked and how it's been stored.

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  • Smoked Salmon with Coriander-Pepper Rub

    The keys to smoke-cooking are maintaining a constant low temperature and keeping that smoke flowing.

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  • Smoked Turkey Breast with Cardamom-Ginger Rub

    The keys to smoke-cooking are maintaining a constant low temperature and keeping that smoke flowing.

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  • Maryland Crab Cakes—Pan-Fried Crab Cakes with Old Bay Seasoning

    Use Atlantic blue crab with a minimum of binder, chill, then pan-fry.

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  • Apple Sorbet

    Forget about gelatin, egg whites, or corn syrup. The key to smooth, silky sorbets is plenty of sugar and a bit of alcohol.

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  • Blueberry Sorbet

    Forget about gelatin, egg whites, or corn syrup. The key to smooth, silky sorbets is plenty of sugar and a bit of alcohol.

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  • Grapefruit Sorbet

    Forget about gelatin, egg whites, or corn syrup. The key to smooth, silky sorbets is plenty of sugar and a bit of alcohol.

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  • Lemon or Lime Sorbet

    Forget about gelatin, egg whites, or corn syrup. The key to smooth, silky sorbets is plenty of sugar and a bit of alcohol.

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  • Mango Sorbet

    Forget about gelatin, egg whites, or corn syrup. The key to smooth, silky sorbets is plenty of sugar and a bit of alcohol.

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  • Orange Sorbet

    Forget about gelatin, egg whites, or corn syrup. The key to smooth, silky sorbets is plenty of sugar and a bit of alcohol.

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  • Peach Sorbet

    Forget about gelatin, egg whites, or corn syrup. The key to smooth, silky sorbets is plenty of sugar and a bit of alcohol.

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  • Pineapple Sorbet

    Forget about gelatin, egg whites, or corn syrup. The key to smooth, silky sorbets is plenty of sugar and a bit of alcohol.

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  • Watermelon Sorbet

    Forget about gelatin, egg whites, or corn syrup. The key to smooth, silky sorbets is plenty of sugar and a bit of alcohol.

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  • Shredded Zucchini and Carrot Saute with Garlic and Herbs

    A shredding and drying technique is the best choice when you are pressed for time and want to cook zucchini indoors.

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  • Shiitake-Stuffed Salmon Rolls with Tarragon-Tomato Sauce

    Pound a piece of fish--in this case salmon fillet--until it is thin, and you have the perfect wrapper for a stuffing of grains and seasonings.

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1995

July/August

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