Recipes
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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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