Recipes

• 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?

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• 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.

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• 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.

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• Sautéed Baby Bok Choy with Chili-Garlic Sauce

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

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• 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.

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• Tuscan Shrimp and Beans

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

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• 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.

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• 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.

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• 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.

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• 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.

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  Sautéed Baby Bok Choy with Miso Sauce

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

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• 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.

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• 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.

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• Sautéed Baby Bok Choy

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

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• 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.

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• 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.

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  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.

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