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Recipes

  • Patatas Bravas

    Crispy potatoes served with a smoky, spicy sauce—patatas bravas—are hugely popular in tapas bars. To make them at home, we had to rethink deep frying.

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  • Pan-Seared Salmon

    For a crisp crust and a juicy interior, the key is doing less, not more.

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  • Refined Strawberry Shortcake

    Loads of fresh berries were a given. But for a refined version of this classic dessert, the key was engineering a cake that could take the juice—and hold on to the berries.

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  • Korean Rice Bowl (Dolsot Bibimbap)

    This comforting combination of rice, vegetables, eggs, spicy sauce, and a crisp crust is a restaurant favorite. We wanted an efficient way to make it at home.

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  • Skillet-Roasted Chicken in Lemon Sauce

    Getting a reservation at this New York institution is nearly impossible, so we decided to re-create its beloved lemony chicken dish at home.

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  • Grill-Roasted Beef Tenderloin

    To deliver great grill flavor to beef tenderloin, we had to upend the most commonly held notion about the source of that flavor.

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  • Chermoula Sauce

    Serve with our Grill-Roasted Beef Tenderloin.

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    Argentinian Chimichurri Sauce

    Serve with our Grill-Roasted Beef Tenderloin.

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  • Pan-Seared Salmon for Two

    For a crisp crust and a juicy interior, the key is doing less, not more.

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  • Mango-Mint Salsa

    Serve with our Pan-Seared Salmon.

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    Cilantro-Mint Chutney

    Serve with our Pan-Seared Salmon.

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  • Sticky Buns

    Sticky buns look inviting, but most are dry and overly sweet, with a topping that threatens your dental work. We wanted a version that fulfilled its promise.

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  • Lemon-Herb Sformati

    A custardy sformato has the plush elegance of a soufflé with a fraction of the fuss.

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    Roasted Red Pepper Sformati

    A custardy sformato has the plush elegance of a soufflé with a fraction of the fuss.

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    Spinach Sformati

    A custardy sformato has the plush elegance of a soufflé with a fraction of the fuss.

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  • Parmesan Farrotto

    This Italian grain’s flavorful bran layer makes it a challenge to coax into creamy farrotto.

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    Farrotto with Pancetta, Asparagus, and Peas

    This Italian grain’s flavorful bran layer makes it a challenge to coax into creamy farrotto.

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    Mushroom Farrotto

    This Italian grain’s flavorful bran layer makes it a challenge to coax into creamy farrotto.

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    Cold-Brew Coffee Concentrate

    This concentrated coffee, once diluted, delivers a smooth cup of coffee without any harshness or bitterness.

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  • Grilled Beef Satay

    American restaurants have sapped the magic from this Thai street-food favorite with flavorless meat that's either mushy or overcooked. What would it take to get it back?

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  • Stir-Fried Sichuan Green Beans

    This tangy, spicy dish offers an exotic change of pace from everyday green beans. We set out to overhaul its foreign ingredient list and simplify a troublesome technique.

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  • Pork Stir-Fry with Noodles (Lo Mein)

    Pork lo mein is full of ingredients we love—fresh egg noodles, smoky barbecued pork, and pungent Chinese vegetables. So why can't takeout joints deliver a winning version?

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  • Stir-Fried Sichuan-Style Shrimp with Zucchini, Red Bell Pepper, and Peanuts

    If meat and shrimp behave vastly differently when cooked, why are most shrimp stir-fries just a surf-for-turf protein swap?

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2016

May/June

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