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Recipes

  • Tuscan-Style Beef Stew

    In this simple yet rich stew, just two ingredients—Chianti and black pepper—provide most of the complexity. But when you add them to the pot makes all the difference.

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  • Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce

    The juiciest meat demands low heat; the crispiest skin, a hot sear. Could we achieve both?

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  • Chocolate Hazelnut Spread

    We’re huge fans of Nutella chocolate-hazelnut spread, but as with almost anything, homemade is even better than store-bought.

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  • Roasted Mushrooms with Parmesan and Pine Nuts

    Could a single addition produce both deep roasted flavor and even seasoning?

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  • ONLINE EXTRA

    Roasted Mushrooms with Roasted Garlic and Smoked Paprika

    Could a single addition produce both deep roasted flavor and even seasoning?

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  • Roasted Mushrooms with Harissa and Mint

    Could a single addition produce both deep roasted flavor and even seasoning?

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  • Roasted Mushrooms with Sesame and Scallions

    Could a single addition produce both deep roasted flavor and even seasoning?

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  • French-Style Pork Chops with Apples and Calvados

    Classic French versions call for lighting the sauce on fire. Does this technique really make a difference—or is it just kitchen theatrics?

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  • Slow-Cooked Whole Carrots

    Who would ever slow-cook whole carrots for an hour? We would—if the results were superbly concentrated flavor and dense, meaty texture from end to end.

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  • Green Olive and Golden Raisin Relish

    To make a relish, which we like to pair with carrots, we combine bold, acidic ingredients with fresh herbs and spices.

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  • Pine Nut Relish

    To make a relish, which we like to pair with carrots, we combine bold, acidic ingredients with fresh herbs and spices.

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  • ONLINE EXTRA

    Onion-Balsamic Relish with Mint

    To make a relish, which we like to pair with carrots, we combine bold, acidic ingredients with fresh herbs and spices.

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  • ONLINE EXTRA

    Red Pepper and Almond Relish

    To make a relish, which we like to pair with carrots, we combine bold, acidic ingredients with fresh herbs and spices.

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  • Japanese-Style Stir-Fried Noodles with Beef

    Springy noodles in a bold, complex sauce make yakisoba a standout among noodle stir-fries. The problem: replicating those qualities without the hard-to-find ingredients.

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  • Sesame-Orange Spice Blend

    To enhance the yakisoba’s flavors, we top it with a simple homemade spice blend inspired by shichimi togarashi, the Japanese seven-spice mix.

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  • Drunken Beans

    Cooking beans with beer and bacon can deliver results as full-flavored and satisfying as a rich stew—or it can lead to a pot of bitter, boozy beans.

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  • Vegetable Broth Base

    Our winning store-bought broth is OK in a pinch. But we wanted a homemade version that beat it on flavor and was just as convenient.

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  • Savory Corn Muffins

    We wanted a muffin full of cornmeal flavor. Could it also be moist and light-textured?

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  • Savory Corn Muffins with Cheddar and Scallions

    We wanted a muffin full of cornmeal flavor. Could it also be moist and light-textured?

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  • Savory Corn Muffins with Rosemary and Black Pepper

    We wanted a muffin full of cornmeal flavor. Could it also be moist and light-textured?

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  • Foolproof New York Cheesecake

    Our recipe produced lush texture and a beautiful brown top—but not for everyone. To solve this mystery, we had to delve into the secrets of ovens.

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2015

January/February

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