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  • Pan-Seared Scallops with Wilted Spinach, Watercress, and Orange Salad

    For a crispy exterior and meltingly sweet interior, sauté uncoated, unprocessed scallops in butter--and don't move them around during cooking.

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  • Angel Hair Pasta with Seared Scallops

    For a crispy exterior and meltingly sweet interior, sauté uncoated, unprocessed scallops in butter--and don't move them around during cooking.

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  • Seared Scallops with Cilantro Pesto

    For a crispy exterior and meltingly sweet interior, sauté uncoated, unprocessed scallops in butter--and don't move them around during cooking.

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  • Tomato Sauce with Tuna and Green Olives

    With minimal work clams, tuna, mussels, and shrimp can be turned into quick sauces for pasta.

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  • Clam Sauce with Tomatoes and Garlic

    With minimal work clams, tuna, mussels, and shrimp can be turned into quick sauces for pasta.

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  • Steamed Mussel Sauce with Lemon and White Wine

    With minimal work clams, tuna, mussels, and shrimp can be turned into quick sauces for pasta.

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  • Stir Fry with Lemon Sauce

    The most important rule for stir-frying at home is this: Don't use a wok. Woks aren't designed for a flat stovetop and provide less heat than a large skillet.

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  • Chicken Sausage with Apples and Sage

    Making High-Quality Sausage without Fancy Equipment

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  • Chicken Sausage with Mediterranean Flavors

    We made high-quality sausage without the fancy equipment.

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  • Hearty Chicken Noodle Soup

    A broth developed from an Edna Lewis recipe makes full-flavored chicken noodle soup possible in less than ninety minutes.

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  • Hearty Chicken Soup with Orzo and Spring Vegetables

    A broth developed from an Edna Lewis recipe makes full-flavored chicken soup possible in less than ninety minutes.

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  • Hearty Chicken Soup with Shells, Tomatoes, and Zucchini

    A broth developed from an Edna Lewis recipe makes full-flavored chicken noodle soup possible in less than ninety minutes.

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  • Hearty Chicken Soup with Leeks, Wild Rice, and Mushrooms

    A broth developed from an Edna Lewis recipe makes full-flavored chicken noodle soup possible in less than ninety minutes.

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  • Quick Cooked Carrots with Butter and Parsley

    Braising, followed by sautéing in the same pan, produces carrots that are sweet, bright orange, and tender-crisp.

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  • Quick Cooked Carrots with Orange and Pistachios

    Braising, followed by sautéing in the same pan, produces carrots that are sweet, bright orange, and tender-crisp.

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  • Quick Cooked Carrots with Mustard-Brown Sugar Glaze

    Braising, followed by sautéing in the same pan, produces carrots that are sweet, bright orange, and tender-crisp.

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  • Quick Cooked Carrots with Vinegar and Thyme

    Braising, followed by sautéing in the same pan, produces carrots that are sweet, bright orange, and tender-crisp.

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  • Stir Fry with Curry Sauce

    The most important rule for stir-frying at home is this: Don't use a wok. Woks aren't designed for a flat stovetop and provide less heat than a large skillet.

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  • Stir Fry with Ginger Sauce

    The most important rule for stir-frying at home is this: Don't use a wok. Woks aren't designed for a flat stovetop and provide less heat than a large skillet.

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  • Stir Fry with Orange Sauce

    The most important rule for stir-frying at home is this: Don't use a wok. Woks aren't designed for a flat stovetop and provide less heat than a large skillet.

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  • Stir Fry with Hot-and-Sour Sauce

    The most important rule for stir-frying at home is this: Don't use a wok. Woks aren't designed for a flat stovetop and provide less heat than a large skillet.

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  • Madeleines

    We find the best-tasting recipe for these classic French cake-cookies--and discover how to keep them from sticking to the pan.

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  • Citrus Madeleines

    We find the best-tasting recipe for these classic French cake-cookies--and discover how to keep them from sticking to the pan.

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  • Rosemary Madeleines

    We find the best-tasting recipe for these classic French cake-cookies--and discover how to keep them from sticking to the pan.

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  • Chocolate Madeleines

    We find the best-tasting recipe for these classic French cake-cookies--and discover how to keep them from sticking to the pan.

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  • Almond Madeleines

    We find the best-tasting recipe for these classic French cake-cookies--and discover how to keep them from sticking to the pan.

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  • Orange Compote with Star Anise

    A compote is a chilled dish of fruit slowly cooked in a sugar syrup. Adding flavors to the syrup gives an elegant appeal to a simple dish.

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  • Vanilla Cream Pie

    We investigate each crucial component of these luscious pies--custard filling, prebaked crust, flavoring, and whipped cream topping.

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  • Banana Cream Pie

    We investigate each crucial component of these luscious pies--custard filling, prebaked crust, flavoring, and whipped cream topping.

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  • Butterscotch Cream Pie

    We investigate each crucial component of these luscious pies--custard filling, prebaked crust, flavoring, and whipped cream topping.

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1996

March/April

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