May/June 2015

May / June

2015
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Simple Pot-Au-Feu
Simple Pot-Au-Feu
The rich broth and tender meat and vegetables that define this French classic sh…
Published: May 2015
Grilled Pork Kebabs with Barbecue Glaze for Two
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: May 2015
Grilled Pork Kebabs with Hoisin and Five-Spice
Grilled Pork Kebabs with Hoisin and Five-Spice
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: May 2015
Grilled Pork Kebabs with Hoisin and Five-Spice for Two
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: May 2015
Grilled Pork Kebabs with Sweet Sriracha Glaze for Two
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: May 2015
Oven-Steamed Mussels
Oven-Steamed Mussels
Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. …
Published: May 2015
Semolina Gnocchi with Browned Butter
Semolina Gnocchi with Browned Butter
These Roman-style dumplings are rich, creamy, and satisfying. The only problem? …
Published: May 2015
Sautéed Swiss Chard with Currants and Pine Nuts
Sautéed Swiss Chard with Currants and Pine Nuts
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Published: May 2015
Provençal Vegetable Soup (Soupe au Pistou)
Provençal Vegetable Soup (Soupe au Pistou)
Minestrone’s French cousin is bright and fresh—and hearty, thanks to a key pantr…
Published: May 2015
Sautéed Swiss Chard with Garlic
Sautéed Swiss Chard with Garlic
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Published: May 2015
Sautéed Swiss Chard with Pancetta and Caramelized Shallots
Sautéed Swiss Chard with Pancetta and Caramelized Shallots
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Published: May 2015
Sautéed Swiss Chard with Sesame Sauce
Sautéed Swiss Chard with Sesame Sauce
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Published: May 2015
Sautéed Swiss Chard with Ginger
Sautéed Swiss Chard with Ginger
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Published: May 2015
Clams Steamed in White Wine
Clams Steamed in White Wine
We developed a quick broth made with wine, shallots, garlic, and bay leaf. As th…
Published: May 2015
Orange-Lime Vinaigrette
The perfect addition to pan-seared scallops.
Published: November 2009
Ginger Butter Sauce
The perfect addition to pan-seared scallops.
Published: November 2009
Caper-Mustard Sauce
The perfect addition to pan-seared scallops.
Published: November 2009
Simple Farro
Simple Farro
We were sold on this nutty grain even before we realized how fast and easy it is…
Published: May 2015
Semolina Gnocchi with Prosciutto and Chives
Semolina Gnocchi with Prosciutto and Chives
These Roman-style dumplings are rich, creamy, and satisfying. The only problem? …
Published: May 2015
Vegetable Broth Base
Vegetable Broth Base
Our winning store-bought broth is OK in a pinch. But we wanted a homemade versi…
Published: January 2015
Farro Salad with Butternut Squash and Radicchio
Farro Salad with Butternut Squash and Radicchio
We were sold on this nutty grain even before we realized how fast and easy it is…
Published: May 2015
Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes
Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes
We were sold on this nutty grain even before we realized how fast and easy it is…
Published: May 2015
Strawberry-Rhubarb Pie
Strawberry-Rhubarb Pie
Because strawberries and rhubarb both contain loads of moisture, avoiding a mush…
Published: May 2015
New York Cinnamon-Raisin Bagels
New York Cinnamon-Raisin Bagels
It doesn’t get any better than the crackly-crisp shell, tender chew, and subtle …
Published: May 2015
Semolina Gnocchi with Sun-Dried Tomatoes and Basil
Semolina Gnocchi with Sun-Dried Tomatoes and Basil
These Roman-style dumplings are rich, creamy, and satisfying. The only problem? …
Published: May 2015
Grilled Pork Kebabs with Barbecue Glaze
Grilled Pork Kebabs with Barbecue Glaze
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: May 2015
Warm Farro with Lemon and Herbs
Warm Farro with Lemon and Herbs
We were sold on this nutty grain even before we realized how fast and easy it is…
Published: May 2015
Grilled Pork Kebabs with Sweet Sriracha Glaze
Grilled Pork Kebabs with Sweet Sriracha Glaze
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: May 2015
Quick Tomato Sauce
Quick Tomato Sauce
Is it possible to transform canned tomatoes into a bright, fresh-tasting sauce?
Published: May 2009
Warm Farro with Cranberries, Pecans, and Herbs
Warm Farro with Cranberries, Pecans, and Herbs
We were sold on this nutty grain even before we realized how fast and easy it is…
Published: May 2015
Vietnamese-Style Caramel Chicken with Broccoli
Vietnamese-Style Caramel Chicken with Broccoli
The savory caramel sauce in this braised chicken dish is far more complex than i…
Published: May 2015
Broccoli Rabe, Sun-Dried Tomato, and Pine Nut Topping
Broccoli Rabe, Sun-Dried Tomato, and Pine Nut Topping
Serve this topping with our Semolina Gnocchi or Creamy Parmesan Polenta recipes.
Published: March 2010
Pan-Seared Scallops
Pan-Seared Scallops
Juicy, crisp-crusted perfection means overcoming two obstacles: chemically treat…
Published: November 2009
Steamed Whole Lobsters
Steamed Whole Lobsters
Should lobsters be steamed, boiled, microwaved, or roasted? Are hard-shells bett…
Published: May 2015
Sriracha
Sriracha
Sriracha is a Thai hot sauce known by its followers as rooster sauce (just look …
Published: May 2015
New York Bagels
New York Bagels
It doesn’t get any better than the crackly-crisp shell, tender chew, and subtle …
Published: May 2015
Semolina Gnocchi (Gnocchi alla Romana)
Semolina Gnocchi (Gnocchi alla Romana)
These Roman-style dumplings are rich, creamy, and satisfying. The only problem? …
Published: May 2015
Sautéed Cherry Tomato and Fresh Mozzarella Topping
Serve this topping over polenta or semolina gnocchi.
Published: March 2010

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