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  • Rich and Creamy Cheesecake

    Soft and creamy, light and fluffy, or firm and dense. Varying the oven temperature and using whole or separated eggs make all the difference.

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  • Light and Airy Cheesecake

    Soft and creamy, light and fluffy, or firm and dense. Varying the oven temperature and using whole or separated eggs make all the difference.

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  • Dense and Firm Cheesecake

    Soft and creamy, light and fluffy, or firm and dense. Varying the oven temperature and using whole or separated eggs make all the difference.

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  • Steamed or Boiled Broccoli

    The best way to prepare broccoli is to steam/boil it for less than seven minutes. After that, it starts to lose texture and flavor.

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  • Stir-Fried Broccoli with Orange Sauce

    The best way to prepare broccoli is to steam/boil it for less than seven minutes. After that, it starts to lose texture and flavor.

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  • Cider-Baked Apples with Cinnamon Sugar

    Choose the right apple variety, then bake it uncovered at 350 degrees.

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  • Breakfast Baked Apples

    Choose the right apple variety, then bake it uncovered at 350 degrees.

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  • Honey Baked Apples with Creme Fraiche

    Choose the right apple variety, then bake it uncovered at 350 degrees.

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  • Walnut-Raisin Baked Apples with Maple Syrup

    Choose the right apple variety, then bake it uncovered at 350 degrees.

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  • Rum-Baked Apples with Mascarpone and Almonds

    Choose the right apple variety, then bake it uncovered at 350 degrees.

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  • Bread Salad with Tomatoes, Herbs, and Red Onions

    Day-old, good-quality bread can be recycled in Mediterranean-style salads.

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  • Pita Bread Salad with Cucumbers, Cherry Tomatoes, and Fresh Herbs

    Day-old, good-quality bread can be recycled in Mediterranean-style salads.

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  • Bread Salad with Roasted Peppers and Sicilian Olives

    Day-old, good-quality bread can be recycled in Mediterranean-style salads.

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  • Quick Brioche

    Skip the sponge process and first rise--and you still get a light, delicious pastry.

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  • Quick Brioche Ring with Almond-Currant Filling

    Skip the sponge process and first rise--and you still get a light, delicious pastry.

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  • Quick Brioche Ring with Cinnamon-Walnut Filling

    Skip the sponge process and first rise--and you still get a light, delicious pastry.

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  • Quick Brioche Ring with Orange-Cream Cheese Filling

    Skip the sponge process and first rise--and you still get a light, delicious pastry.

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  • Quick Brioche Plum Tart

    Skip the sponge process and first rise--and you still get a light, delicious pastry.

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  • Raspberry Brioche Shortcake

    Skip the sponge process and first rise--and you still get a light, delicious pastry.

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  • Golden Northern Cornbread

    After testing scores of recipes, we find that the best cornbread is made with stone-ground cornmeal, two leavenings, and two types of milk.

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  • Golden Northern Cornbread with Cheddar

    After testing scores of recipes, we find that the best cornbread is made with stone-ground cornmeal, two leavenings, and two types of milk.

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  • Golden Northern Cornbread with Jalapeños

    After testing scores of recipes, we find that the best cornbread is made with stone-ground cornmeal, two leavenings, and two types of milk.

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  • Golden Northern Cornbread with Bacon

    After testing scores of recipes, we find that the best cornbread is made with stone-ground cornmeal, two leavenings, and two types of milk.

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  • Chicken in the Pot with Carrots, Mushrooms, and Thyme

    Sautéing chicken pieces and then braising them with vegetables produces perfectly cooked white and dark meat.

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  • Chicken in the Pot with Tomatoes, Black Olives and Capers

    Sautéing chicken pieces and then braising them with vegetables produces perfectly cooked white and dark meat.

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  • Chicken in the Pot with Turnips and North African Spices

    Sautéing chicken pieces and then braising them with vegetables produces perfectly cooked white and dark meat.

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  • Chicken in the Pot with Potatoes and Indian Spices

    Sautéing chicken pieces and then braising them with vegetables produces perfectly cooked white and dark meat.

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  • Sauteed Thin Fish Fillets

    Choose the right pan, get it good and hot, and judge your cooking time by the thickness of the fish.

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  • Sauteed Medium-Thick Fish Fillets

    Choose the right pan, get it good and hot, and judge your cooking time by the thickness of the fish.

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  • Sauteed Thick Fish Fillets

    Choose the right pan, get it good and hot, and judge your cooking time by the thickness of the fish.

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  • Horseradish and Cider Cream Sauce

    This is an excellent pan sauce to make after sautéing fish fillets.

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  • Provençal Tomato Sauce with Basil and Orange

    This is an excellent pan sauce to make after sautéing fish fillets.

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  • Mung Bean Sauce with Ginger, Cilantro, and Soy

    This is an excellent pan sauce to make after sautéing fish fillets.

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  • Twice-Cooked Duck with Asian Flavorings

    Bruce Cost demonstrates a two-step Chinese method that draws the fat out of a duck by steaming and then crisps the skin by roasting.

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1995

September/October

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