Menu
Search
Menu
Close

Recipes

  • Perfect Poached Eggs

    The most vexing problem with poached eggs is keeping the whites neat and tidy. Gimmicky methods abound, but a few simple tricks and tools are all you need.

    View this recipe
  • Tuscan Shrimp and Beans

    Shrimp and bright flavors transform cannellini beans from winter to all-weather fare.

    View this recipe
  • Greek Chicken and Rice Soup with Egg and Lemon (Avgolemono)

    Egg and lemon give avgolemono a velvety consistency and a bright taste. We perfected these qualities while ensuring that every shred of chicken was tender and juicy.

    View this recipe
  • Chocolate Sheet Cake with Milk Chocolate Frosting

    Our cake boasts a deeply chocolaty crumb, plush frosting, and a fuss-free method. Plus, it taught us something new about cocoa powder.

    View this recipe
  • Pub-Style Steak and Ale Pie

    There’s a place for marrying meat and vegetables under a pastry crust. This intensely savory pub favorite featuring tender beef napped in rich, glossy gravy is not that place.

    View this recipe
  • Deli Rye Bread

    Rye flour contributes little structure to bread and soaks up water like a sponge. So how do you make a tender loaf strong enough to hold up under a pile of sandwich fixings?

    View this recipe
  • Gravlax

    Compared with its cousins smoked salmon, lox, and nova, which are all usually brined and then smoked, gravlax relies on a one-step process.

    View this recipe
  • Simple Stovetop Macaroni and Cheese

    We set out to make a smooth, creamy, cheesy sauce without the bother of a béchamel or custard. Making the whole dish in just 20 minutes was a bonus.

    View this recipe
  • ONLINE EXTRA

    Sautéed Baby Bok Choy with Miso Sauce

    This vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning.

    View this recipe
  • Grown-Up Stovetop Macaroni and Cheese

    Inspired by an innovative macaroni and cheese recipe that calls for adding sodium citrate, an emulsifying salt, to cheese to keep it smooth when heated (instead of adding flour to make a béchamel), we based our sauce on American cheese, which contains a similar ingredient.

    View this recipe
  • Better Hash Browns

    How do you make a crispy, creamy shredded potato cake that isn’t greasy and is a cinch to flip? It starts with a cake pan.

    View this recipe
  • Sautéed Baby Bok Choy

    This vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning.

    View this recipe
  • Classic Chicken Broth

    This classic approach to making chicken broth calls for gently simmering a mix of chicken backs and wings in water for several hours and requires almost no hands-on work.

    View this recipe
  • Sautéed Baby Bok Choy with Oyster Sauce and Ginger

    This vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning.

    View this recipe
  • Sautéed Baby Bok Choy with Chili-Garlic Sauce

    This vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning.

    View this recipe
  • ONLINE EXTRA

    Sautéed Baby Bok Choy with Shallot and Fish Sauce

    This vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning.

    View this recipe
  • One-Hour Broiled Chicken and Pan Sauce

    Two keys to getting a whole chicken on the table quickly? Start it in a cold oven and then crank up the broiler.

    View this recipe

2017

March/April

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection