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  • Simple Pot-Au-Feu

    The rich broth and tender meat and vegetables that define this French classic should be an easy way to feed a crowd. Why do so many recipes turn it into an ordeal?

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    Grilled Pork Kebabs with Barbecue Glaze

    To make the most of this supertender—but very mild—cut, we turn it into kebabs.

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    Grilled Pork Kebabs with Barbecue Glaze for Two

    To make the most of this supertender—but very mild—cut, we turn it into kebabs.

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  • Grilled Pork Kebabs with Hoisin and Five-Spice

    To make the most of this supertender—but very mild—cut, we turn it into kebabs.

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  • ONLINE EXTRA

    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.

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  • Grilled Pork Kebabs with Sweet Sriracha Glaze

    To make the most of this supertender—but very mild—cut, we turn it into kebabs.

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  • ONLINE EXTRA

    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.

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  • Duck Fat-Roasted Potatoes

    For the crispest, most flavorful roasted potatoes, rethink the fat.

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  • Semolina Gnocchi (Gnocchi alla Romana)

    These Roman-style dumplings are rich, creamy, and satisfying. The only problem? Getting them out of the pan.

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  • Semolina Gnocchi with Prosciutto and Chives

    These Roman-style dumplings are rich, creamy, and satisfying. The only problem? Getting them out of the pan.

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  • Semolina Gnocchi with Sun-Dried Tomatoes and Basil

    These Roman-style dumplings are rich, creamy, and satisfying. The only problem? Getting them out of the pan.

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    Semolina Gnocchi with Browned Butter

    These Roman-style dumplings are rich, creamy, and satisfying. The only problem? Getting them out of the pan.

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  • Quick Tomato Sauce

    Is it possible to transform canned tomatoes into a bright, fresh-tasting sauce?

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  • ONLINE EXTRA

    Broccoli Rabe, Sun-Dried Tomato, and Pine Nut Topping

    Serve this topping with our Semolina Gnocchi or Creamy Parmesan Polenta recipes.

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    Sautéed Cherry Tomato and Fresh Mozzarella Topping

    Serve this topping with our Semolina Gnocchi or Creamy Parmesan Polenta recipes.

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  • Vietnamese-Style Caramel Chicken with Broccoli

    The savory caramel sauce in this braised chicken dish is far more complex than its short ingredient list suggests. The trick, though, is knowing just how long to cook the sugar.

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  • Sautéed Swiss Chard with Garlic

    We transform this twofer of tender leaves and hearty stems into a satisfying side dish.

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  • Sautéed Swiss Chard with Currants and Pine Nuts

    We transform this twofer of tender leaves and hearty stems into a satisfying side dish.

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  • Sautéed Swiss Chard with Pancetta and Caramelized Shallots

    We transform this twofer of tender leaves and hearty stems into a satisfying side dish.

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    Sautéed Swiss Chard with Sesame Sauce

    We transform this twofer of tender leaves and hearty stems into a satisfying side dish.

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    Sautéed Swiss Chard with Ginger

    We transform this twofer of tender leaves and hearty stems into a satisfying side dish.

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  • New York Bagels

    It doesn’t get any better than the crackly-crisp shell, tender chew, and subtle malty flavor of a New York bagel. So what do you do if you don’t live in New York?

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    New York Cinnamon-Raisin Bagels

    It doesn’t get any better than the crackly-crisp shell, tender chew, and subtle malty flavor of a New York bagel. So what do you do if you don’t live in New York?

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  • Provencal Vegetable Soup (Soupe au Pistou)

    Minestrone’s French cousin is bright and fresh—and hearty, thanks to a key pantry staple.

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  • Strawberry-Rhubarb Pie

    Because strawberries and rhubarb both contain loads of moisture, avoiding a mushy, soupy pie requires a clear strategy.

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  • Simple Farro

    We were sold on this nutty grain even before we realized how fast and easy it is to cook.

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  • 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 to cook.

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    Farro Salad with Butternut Squash and Radicchio

    We were sold on this nutty grain even before we realized how fast and easy it is to cook.

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  • Warm Farro with Lemon and Herbs

    We were sold on this nutty grain even before we realized how fast and easy it is to cook.

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    Warm Farro with Cranberries, Pecans, and Herbs

    We were sold on this nutty grain even before we realized how fast and easy it is to cook.

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  • Sriracha

    Sriracha is a Thai hot sauce known by its followers as rooster sauce (just look at a bottle from the popular Huy Fong Foods). Salty, sweet, sour, and hot but not searing, it’s the perfect condiment for everything from rice and stir-fries to eggs and macaroni and cheese.

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  • Oven-Steamed Mussels

    Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. So what’s the problem? Their stubborn refusal to cook at the same rate.

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  • Pan-Seared Scallops

    Juicy, crisp-crusted perfection means overcoming two obstacles: chemically treated scallops and weak stovetops.

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  • Steamed Whole Lobsters

    Should lobsters be steamed, boiled, microwaved, or roasted? Are hard-shells better than soft-shells? Are older, larger lobsters better? Here's what works.

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  • Clams Steamed in White Wine

    We developed a quick broth made with wine, shallots, garlic, and bay leaf. As the clams steam in the flavorful liquid, they open up and release their juices into the pot.

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    Caper-Mustard Sauce

    The perfect addition to pan-seared scallops.

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    Orange-Lime Vinaigrette

    The perfect addition to pan-seared scallops.

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  • ONLINE EXTRA

    Ginger Butter Sauce

    The perfect addition to pan-seared scallops.

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  • ONLINE EXTRA

    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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2015

May/June

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