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  • Chicken Mole Poblano

    Mexico’s iconic sauce is rich and complex—and requires dozens of ingredients and days in the kitchen. Could a simpler method deliver equally good results?

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    Asian-Style Turkey Meatballs

    Turkey meatballs have a justifiably bad reputation. But if you boost the flavors and treat ground turkey like, well, turkey, you get great results.

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  • Sourdough Starter

    Making a starter requires time but very little effort. And once it’s established, it opens up a whole new universe of homemade breads with sourdough’s trademark tang.

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  • Foolproof Boiled Corn

    The best way to guarantee perfectly crisp, juicy kernels? Not boiling the corn at all.

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  • Cheese and Tomato Lasagna

    Without meat or vegetables, cheese lasagna can be dull to eat. For a great version, the cheese and the tomato sauce—and even the noodles—needed an upgrade.

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  • Smoked Pork Loin with Dried-Fruit Chutney

    Classic barbecue recipes take most of a day. We wanted a smoky, company-worthy pork roast that cooked in just a couple of hours.

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  • Grilled Shrimp and Vegetable Kebabs

    Can shrimp and vegetables ever achieve perfection on a single skewer?

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  • Classic Chewy Oatmeal Cookies

    Knowingly or not, most folks use the cookie recipe from the Quaker canister. We wanted a cookie that was chewier, moister, and easier to make.

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    Cuban-Style Sandwiches (Cubano) with Smoked Pork Loin

    The history of this sandwich is a little murky, but one story suggests that it started as lunch fare for cigar factory and sugar mill workers in Cuba, and when they moved to Florida cities like Key West, Tampa, and Miami, they brought the sandwich with them.

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    Moroccan-Style Turkey Meatballs

    Turkey meatballs have a justifiably bad reputation. But if you boost the flavors and treat ground turkey like, well, turkey, you get great results.

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  • Broiled Broccoli Rabe

    The tricks to taming this notoriously bitter green? How you cut it and how you cook it.

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    Classic Sourdough Bread (Pain au Levain)

    For a classic sourdough bread recipe, we used a mixture of bread flour and whole-wheat flour for complex flavor.

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  • Scallion Pancakes with Dipping Sauce

    We made batch after gummy batch of this Chinese restaurant staple until we discovered a method that produced crispy, gorgeously layered results.

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  • Almond Butter

    Almond butter makes a great alternative to everyday peanut butter, and making your own is dead simple.

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  • Almost No-Knead Sourdough Bread

    For an easy bread recipe that allowed us to put our Sourdough Starter into action, we developed a sourdough version of our Almost No-Knead Bread, which we let rise overnight to develop flavor and then baked in a Dutch oven to produce a well-risen loaf with a crisp, crackly crust.

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  • Grilled Shrimp and Vegetable Kebabs for Two

    Can shrimp and vegetables ever achieve perfection on a single skewer?

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  • Italian-Style Turkey Meatballs

    Turkey meatballs have a justifiably bad reputation. But if you boost the flavors and treat ground turkey like, well, turkey, you get great results.

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  • Chili-Lime Salt

    While a sprinkling of salt is a great flavor enhancer, we sometimes want to finish a dish with other flavors. We found that stirring them into some kosher salt is a great way to disperse those flavorings.

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    Cumin-Sesame Salt

    While a sprinkling of salt is a great flavor enhancer, we sometimes want to finish a dish with other flavors. We found that stirring them into some kosher salt is a great way to disperse those flavorings.

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    Pepper-Cinnamon Salt

    While a sprinkling of salt is a great flavor enhancer, we sometimes want to finish a dish with other flavors. We found that stirring them into some kosher salt is a great way to disperse those flavorings.

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2016

September/October

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