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Recipes

  • New England Baked Beans

    The transformation of a few humble ingredients into a rich, deeply flavorful dish is a tradition worth continuing. But does it have to take all day?

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  • Weeknight Tagliatelle with Bolognese Sauce

    Half a dozen meats and hours of pot watching make a lush, deeply savory version of this Italian ragu. We wanted those results with fewer ingredients in half the time.

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  • ONLINE EXTRA

    Bitter Greens and Fig Salad with Warm Shallot Dressing

    For tender, lightly wilted greens, forget the salad bowl and get out your Dutch oven.

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  • Pan-Seared Thick-Cut Boneless Pork Chops

    We always knew that the key to chops with a deep sear is a screaming-hot pan. What we didn’t know is that it’s also the trick to producing a juicy, tender interior.

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  • Boiled Carrots with Lemon and Chives

    It’s time to get reacquainted with a neglected cooking method.

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  • Gâteau Breton with Apricot Filling

    Hailing from France’s Brittany coast, gâteau Breton boasts a bright jam filling and a rich, dense texture, which elevate this rustic cake to a first-class confection.

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  • Eggs Pipérade

    This Basque-inspired sauté can dress up scrambled eggs—or leave them waterlogged.

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  • Chicken and Sausage Gumbo

    The depth and body of this Louisiana mainstay largely depend on a humble pantry staple: flour. We rethought its treatment—from how it is cooked to how it is incorporated.

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  • Bitter Greens, Fennel, and Apple Salad with Warm Pancetta Dressing

    For tender, lightly wilted greens, forget the salad bowl and get out your Dutch oven.

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  • Bitter Greens, Carrot, and Chickpea Salad with Warm Lemon Dressing

    For tender, lightly wilted greens, forget the salad bowl and get out your Dutch oven.

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  • Modern Cauliflower Gratin

    Who says a gratin needs to be stodgy and rich to be satisfying? The unique attributes of cauliflower put a fresh spin on this old standby.

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  • Boston Brown Bread

    Colonists knew how to mix up batter and steam it over an open fire to make a remarkably moist whole-grain bread. We think they were onto something.

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  • Roasted Red Pepper-Vinegar Sauce

    Roasted red peppers add sweetness to this sauce, and hot cherry peppers bring some heat. Garlic, tangy vinegar, briny anchovies, and a generous amount of olive oil round out the flavors. This sauce is an excellent accompaniment to lean meats such as pork chops or chicken breast.

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  • Mint Persillade

    In its simplest form, this French sauce is just parsley and garlic. Our version also includes mint, anchovies, lemon zest and juice, and a generous amount of olive oil, making it the perfect zesty accompaniment for lean meats such as pork chops or chicken breast.

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  • ONLINE EXTRA

    Walnut-Raisin Pesto

    This sauce serves as a zesty accompaniment for lean meats such as pork chops or chicken breast.

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  • ONLINE EXTRA

    Gâteau Breton with Prune Filling

    Hailing from France’s Brittany coast, gâteau Breton boasts a bright jam filling and a rich, dense texture, which elevate this rustic cake to a first-class confection.

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  • ONLINE EXTRA

    Boiled Carrots with Scallions and Ginger

    It’s time to get reacquainted with a neglected cooking method.

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  • Simple Hot Sauce

    We wanted a simple recipe for hot sauce that didn’t require fermenting like a lot of commercial products.

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  • Boiled Carrots with Cumin, Lime, and Cilantro

    It’s time to get reacquainted with a neglected cooking method.

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  • Boiled Carrots with Fennel Seeds and Citrus

    It’s time to get reacquainted with a neglected cooking method.

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  • Boiled Carrots with Mint and Paprika

    It’s time to get reacquainted with a neglected cooking method.

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2017

January/February

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