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  • Coq au Riesling

    Julia Child made the French classic red wine–based coq au vin a popular dish, but we were drawn to the rich and refined white wine version.

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  • Thick-Crust Sicilian-Style Pizza

    Dense, doughy slabs of thick-crust pizza are all too familiar—and forgettable. We wanted to give the real-deal Sicilian pie its due.

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    Sautéed Chicken Cutlets

    We wanted sauces that would be ready at the same time as the chicken.

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    Sautéed Chicken Cutlets for Two

    Finding that most sautéed chicken cutlet recipes produced dry, bland, tough chicken, we were determined to produce a chicken cutlet recipe that would guarantee juicy, flavorful results.

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  • Quick Roasted Red Pepper Sauce

    Wanting to create a simple sauce that would provide a boost of flavor and richness to quick-cooking chicken breast cutlets, we found inspiration in the classic Spanish sauce romesco.

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    Quick Roasted Red Pepper Sauce for Two

    Wanting to create a simple sauce that would provide a boost of flavor and richness to quick-cooking chicken breast cutlets, we found inspiration in the classic Spanish sauce romesco.

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    Quick Olive-Orange Sauce

    Wanting to create a simple sauce that would provide a boost of flavor and richness to quick-cooking chicken breast cutlets, we found inspiration in the classic Spanish sauce romesco.

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  • Quick Sun-Dried Tomato Sauce

    Wanting to create a simple sauce that would provide a boost of flavor and richness to quick-cooking chicken breast cutlets, we found inspiration in the classic Spanish sauce romesco.

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    Quick Sun-Dried Tomato Sauce for Two

    Wanting to create a simple sauce that would provide a boost of flavor and richness to quick-cooking chicken breast cutlets, we found inspiration in the classic Spanish sauce romesco.

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  • Quick Tomatillo Sauce

    Wanting to create a simple sauce that would provide a boost of flavor and richness to quick-cooking chicken breast cutlets, we found inspiration in the classic Spanish sauce romesco.

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    Quick Tomatillo Sauce for Two

    Wanting to create a simple sauce that would provide a boost of flavor and richness to quick-cooking chicken breast cutlets, we found inspiration in the classic Spanish sauce romesco.

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  • Braised Halibut with Leeks and Mustard

    Braising is not just for tough roasts. It can also give you supple, perfectly cooked fish—with a vegetable side and a silky sauce, to boot.

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    Braised Halibut with Leeks and Mustard for Two

    Braising is not just for tough roasts. It can also give you supple, perfectly cooked fish—with a vegetable side and a silky sauce, to boot.

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  • Braised Halibut with Carrots and Coriander

    Braising is not just for tough roasts. It can also give you supple, perfectly cooked fish—with a vegetable side and a silky sauce, to boot.

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    Braised Halibut with Carrots and Coriander for Two

    Braising is not just for tough roasts. It can also give you supple, perfectly cooked fish—with a vegetable side and a silky sauce, to boot.

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  • Braised Halibut with Fennel and Tarragon

    Braising is not just for tough roasts. It can also give you supple, perfectly cooked fish—with a vegetable side and a silky sauce, to boot.

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    Braised Halibut with Fennel and Tarragon for Two

    Braising is not just for tough roasts. It can also give you supple, perfectly cooked fish—with a vegetable side and a silky sauce, to boot.

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  • Root Vegetable Gratin

    Root vegetables add complex flavor to the all-potato classic, but how do you get the different types to cook evenly? A glass of wine helps.

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  • Cuban Braised Shredded Beef (Ropa Vieja)

    Tender yet hearty strands make ropa vieja stand out from other Latin braised beef dishes. But to get the texture just right, we had to start with an unusual cut.

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    Fried Sweet Plantains (Plátanos Maduros)

    To create authentic sweet fried plantains, we start with super-ripe plantains featuring black peels and flesh that yields to gentle pressure.

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  • Mu Shu Pork

    Making the thin, stretchy pancakes that are the hallmark of this Chinese restaurant classic requires two unusual techniques—but the result is the easiest-ever dough to work with.

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  • Tagliatelle with Prosciutto and Peas

    An ingredient from Switzerland—not Italy—takes this classic to a new level.

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    Tagliatelle with Prosciutto and Peas for Two

    An ingredient from Switzerland—not Italy—takes this classic to a new level.

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  • Sautéed Cabbage with Parsley and Lemon

    Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?

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    Sautéed Cabbage with Miso and Scallions

    Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?

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  • Sautéed Cabbage with Bacon and Caraway Seeds

    Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?

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  • Sautéed Cabbage with Chile and Peanuts

    Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?

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  • Sautéed Cabbage with Fennel and Garlic

    Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?

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  • Raspberry Charlotte

    Cake surrounding creamy fruit mousse promises the best of old-world elegance. But it doesn’t matter how gorgeous it looks if the filling is rubbery and the cake is tough.

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  • Preserved Lemons

    Lemons that have been preserved in salt have a bright citrus flavor, balanced by brininess and sourness, that can add depth and nuance to all sorts of dishes, perhaps most famously to Moroccan tagines.

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2015

March/April

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