March/April 2015

March / April

2015
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Sautéed Chicken Cutlets
Published: March 2015
Sautéed Chicken Cutlets
We wanted sauces that would be ready at the same time as the chicken.
Quick Tomatillo Sauce for Two
Published: March 2015
Quick Tomatillo Sauce for Two
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Quick Sun-Dried Tomato Sauce for Two
Published: March 2015
Quick Sun-Dried Tomato Sauce for Two
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Quick Roasted Red Pepper Sauce for Two
Published: March 2015
Quick Roasted Red Pepper Sauce for Two
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Sautéed Chicken Cutlets for Two
Published: March 2015
Sautéed Chicken Cutlets for Two
Finding that most sautéed chicken cutlet recipes produced dry, bland, tough chic…
Preserved Lemons
Published: March 2015
Preserved Lemons
Lemons that have been preserved in salt have a bright citrus flavor, balanced by…
Raspberry Charlotte
Published: March 2015
Raspberry Charlotte
Cake surrounding creamy fruit mousse promises the best of old-world elegance. Bu…
Quick Tomatillo Sauce
Published: March 2015
Quick Tomatillo Sauce
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Quick Sun-Dried Tomato Sauce
Published: March 2015
Quick Sun-Dried Tomato Sauce
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Quick Olive-Orange Sauce
Published: March 2015
Quick Olive-Orange Sauce
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Quick Roasted Red Pepper Sauce
Published: March 2015
Quick Roasted Red Pepper Sauce
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Sautéed Cabbage with Fennel and Garlic
Published: March 2015
Sautéed Cabbage with Fennel and Garlic
Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?
Sautéed Cabbage with Chile and Peanuts
Published: March 2015
Sautéed Cabbage with Chile and Peanuts
Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?
Sautéed Cabbage with Bacon and Caraway Seeds
Published: March 2015
Sautéed Cabbage with Bacon and Caraway Seeds
Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?
Sautéed Cabbage with Miso and Scallions
Published: March 2015
Sautéed Cabbage with Miso and Scallions
Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?
Sautéed Cabbage with Parsley and Lemon
Published: March 2015
Sautéed Cabbage with Parsley and Lemon
Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?
Tagliatelle with Prosciutto and Peas for Two
Published: March 2015
Tagliatelle with Prosciutto and Peas for Two
An ingredient from Switzerland—not Italy—takes this classic to a new level.
Tagliatelle with Prosciutto and Peas
Published: March 2015
Tagliatelle with Prosciutto and Peas
An ingredient from Switzerland—not Italy—takes this classic to a new level.
Mu Shu Pork
Published: March 2015
Mu Shu Pork
Making the thin, stretchy pancakes that are the hallmark of this Chinese restaur…
Published: March 2015
Fried Sweet Plantains (Plátanos Maduros)
To create authentic sweet fried plantains, we start with super-ripe plantains fe…
Cuban Braised Shredded Beef (Ropa Vieja)
Published: March 2015
Cuban Braised Shredded Beef (Ropa Vieja)
Tender yet hearty strands make ropa vieja stand out from other Latin braised bee…
Root Vegetable Gratin
Published: March 2015
Root Vegetable Gratin
Root vegetables add complex flavor to the all-potato classic, but how do you get…
Braised Halibut with Fennel and Tarragon for Two
Published: March 2015
Braised Halibut with Fennel and Tarragon for Two
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Braised Halibut with Fennel and Tarragon
Published: March 2015
Braised Halibut with Fennel and Tarragon
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Braised Halibut with Carrots and Coriander for Two
Published: March 2015
Braised Halibut with Carrots and Coriander for Two
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Braised Halibut with Carrots and Coriander
Published: March 2015
Braised Halibut with Carrots and Coriander
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Braised Halibut with Leeks and Mustard for Two
Published: March 2015
Braised Halibut with Leeks and Mustard for Two
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Braised Halibut with Leeks and Mustard
Published: March 2015
Braised Halibut with Leeks and Mustard
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Thick-Crust Sicilian-Style Pizza
Published: March 2015
Thick-Crust Sicilian-Style Pizza
Dense, doughy slabs of thick-crust pizza are all too familiar—and forgettable. W…
Coq au Riesling
Published: March 2015
Coq au Riesling
Julia Child made the French classic red wine–based coq au vin a popular dish, …