Published: January 2015
Chocolate Hazelnut SpreadWe’re huge fans of Nutella chocolate-hazelnut spread, but as with almost anythin…
Published: January 2015
Foolproof New York CheesecakeOur recipe produced lush texture and a beautiful brown top—but not for everyone.…
Published: January 2015
Savory Corn Muffins with Rosemary and Black PepperWe wanted a muffin full of cornmeal flavor. Could it also be moist and light-tex…
Published: January 2015
Savory Corn Muffins with Cheddar and ScallionsWe wanted a muffin full of cornmeal flavor. Could it also be moist and light-tex…
Published: January 2015
Savory Corn MuffinsWe wanted a muffin full of cornmeal flavor. Could it also be moist and light-tex…
Published: January 2015
Vegetable Broth BaseOur winning store-bought broth is OK in a pinch.
But we wanted a homemade versi…
Published: January 2015
Drunken BeansCooking beans with beer and bacon can deliver results as full-flavored and satis…
Published: January 2015
Sesame-Orange Spice BlendTo enhance the yakisoba’s flavors, we top it with a simple homemade spice blend …
Published: January 2015
Japanese-Style Stir-Fried Noodles with BeefSpringy noodles in a bold, complex sauce make yakisoba a standout among noodle s…
Published: January 2015
Red Pepper and Almond RelishTo make a relish, which we like to pair with carrots, we combine bold, acidic in…
Published: January 2015
Onion-Balsamic Relish with MintTo make a relish, which we like to pair with carrots, we combine bold, acidic in…
Published: January 2015
Pine Nut RelishTo make a relish, which we like to pair with carrots, we combine bold, acidic in…
Published: January 2015
Green Olive and Golden Raisin RelishTo make a relish, which we like to pair with carrots, we combine bold, acidic in…
Published: January 2015
Slow-Cooked Whole CarrotsWho would ever slow-cook whole carrots for an hour? We would—if the results were…
Published: January 2015
French-Style Pork Chops with Apples and CalvadosClassic French versions call for lighting the sauce on fire. Does this technique…
Published: January 2015
Roasted Mushrooms with Sesame and ScallionsCould a single addition produce both deep roasted flavor and even seasoning?
Published: January 2015
Roasted Mushrooms with Harissa and MintCould a single addition produce both deep roasted flavor and even seasoning?
Published: January 2015
Roasted Mushrooms with Roasted Garlic and Smoked PaprikaCould a single addition produce both deep roasted flavor and even seasoning?
Published: January 2015
Roasted Mushrooms with Parmesan and Pine NutsCould a single addition produce both deep roasted flavor and even seasoning?
Published: January 2015
Slow-Roasted Chicken Parts with Shallot-Garlic Pan SauceThe juiciest meat demands low heat; the crispiest skin, a hot sear. Could we ach…
Published: January 2015
Tuscan-Style Beef StewIn this simple yet rich stew, just two ingredients—Chianti and black pepper—prov…