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  • Portuguese-Style Beef Stew (Alcatra)

    This meaty, clean-tasting Portuguese version of beef stew, called alcatra, requires mere minutes of hands-on work.

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  • Tuscan-Style Roast Pork with Garlic and Rosemary (Arista)

    Arista means “the best.” This dish promises a superlative pork loin flavored with garlic, rosemary, and deep browning. Too bad few versions live up to their name.

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  • Fluffy Dinner Rolls

    We thought the classic light, tender American dinner roll couldn’t get any better. Then we tried a cutting-edge Asian baking technique.

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  • Pear-Walnut Upside-Down Cake

    The underrated pear makes for a more refined version of this simple cake—if you know just how to treat it.

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  • Red Lentil Soup with North African Spices

    Pantry staples and a familiar kitchen tool are the keys to a smooth, flavorful soup.

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  • Shrimp Scampi

    Making a passable version of this restaurant standard is easy enough, but for truly first-rate results, we took stock of every detail.

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    Shrimp Scampi for Two

    Making a passable version of this restaurant standard is easy enough, but for truly first-rate results, we took stock of every detail.

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  • Penne Arrabbiata

    What’s the trick to making this classic Italian sauce spicy but balanced? More chiles.

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    Penne Arrabbiata for Two

    What’s the trick to making this classic Italian sauce spicy but balanced? More chiles.

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  • Best Roast Chicken with Root Vegetables

    The secret to a perfect marriage of roast chicken and root vegetables is to keep them apart until the wedding day.

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  • Skillet-Roasted Cauliflower with Garlic and Lemon

    For tender, richly caramelized florets, we threw out the culinary rule book.

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  • Skillet-Roasted Cauliflower with Curry, Raisins, and Almonds

    For tender, richly caramelized florets, we threw out the culinary rule book.

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  • ONLINE EXTRA

    Skillet-Roasted Cauliflower with Curry, Raisins, and Almonds for Two

    For tender, richly caramelized florets, we threw out the culinary rule book.

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  • Skillet-Roasted Cauliflower with Capers and Pine Nuts

    For tender, richly caramelized florets, we threw out the culinary rule book.

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  • ONLINE EXTRA

    Skillet-Roasted Cauliflower with Capers and Pine Nuts for Two

    For tender, richly caramelized florets, we threw out the culinary rule book.

    View this recipe
  • ONLINE EXTRA

    Skillet-Roasted Cauliflower with Garlic and Lemon for Two

    For tender, richly caramelized florets, we threw out the culinary rule book.

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  • Skillet-Roasted Cauliflower with Cumin and Pistachios

    For tender, richly caramelized florets, we threw out the culinary rule book.

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  • ONLINE EXTRA

    Skillet-Roasted Cauliflower with Cumin and Pistachios for Two

    For tender, richly caramelized florets, we threw out the culinary rule book.

    View this recipe
  • Best Baked Potatoes

    We wanted a uniformly fluffy interior encased in thin, crisp skin—and we baked nearly 200 pounds of potatoes to get it.

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  • ONLINE EXTRA

    Best Baked Potatoes for Two

    We wanted a uniformly fluffy interior encased in thin, crisp skin—and we baked nearly 200 pounds of potatoes to get it.

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    Creamy Egg Topping for Two

    The combination of cornichons, capers, and mustard gives this creamy topping for our Best Baked Potatoes some kick.

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    Herbed Goat Cheese Topping for Two

    Fresh chopped parsley and grassy extra-virgin olive oil enhance the herbaceous flavors of the goat cheese in this topping for our Best Baked Potatoes.

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    Smoked Trout Topping for Two

    By using both fresh lemon juice and zest in this topping for our Best Baked Potatoes, we add just the right amount of citrusy zing.

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  • Herbed Goat Cheese Topping

    Fresh chopped parsley and grassy extra-virgin olive oil enhance the herbaceous flavors of the goat cheese in this topping for our Best Baked Potatoes.

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  • Smoked Trout Topping

    By using both fresh lemon juice and zest in this topping for our Best Baked Potatoes, we add just the right amount of citrusy zing.

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  • Creamy Egg Topping

    The combination of cornichons, capers, and mustard gives this creamy topping for our Best Baked Potatoes some kick.

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    Quick Beef Broth

    Restaurant chefs adhere to time-consuming, involved routines for making beef stock. Our method requires fewer ingredients, less work, and less time than the classic method.

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    Rich Beef Broth

    Most recipes skimp on the beef, but we found that a full 6 pounds of shanks is required to make 2 quarts of rich-tasting stock.

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  • Sauerkraut

    A classic pairing with bratwurst and in Reubens, sauerkraut packs a tangy, sour punch.

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2016

January/February

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