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  • Arugula, Roasted Bell Pepper, and White Bean Salad

    Once you experience the sweeter, smokier taste of home-roasted bell peppers—not to mention how quick and easy they are to make—you’ll never go back to the jarred kind.

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  • Linguine with Seafood (Linguine allo Scoglio)

    No matter how much shellfish you pack into the pot, the pasta in dishes such as linguine allo scoglio often doesn’t taste at all like the sea. We wanted to change that.

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  • Grill-Smoked Herb-Rubbed Flat-Iron Steaks

    Adding a packet of wood chips to the grill can take an inexpensive steak to the next level. But there’s a fine line between perfection and going up in smoke.

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  • Best Summer Tomato Gratin

    Starting with the freshest tomatoes is only the first step. Success also depends on the bread you use and how you treat it.

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  • Corn Fritters

    In our quest for fritters with fresh corn flavor, crispy exteriors, and pillow-soft centers, we learned that less is more.

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  • Thai Grilled Cornish Hens with Chili Dipping Sauce (Gai Yang)

    You don’t need a well-stocked Asian pantry or specialty equipment to make this street-food classic. Just a low fire, a bold marinade, and Cornish hens.

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  • Turkey Meatloaf with Ketchup-Brown Sugar Glaze

    For a lighter, summery take on this comfort-food favorite, our goal was to enhance the ground turkey’s clean, mild flavor without obscuring it.

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  • Smashed Cucumbers (Pai Huang Gua)

    For a refreshing new take on cucumber salad, put down your knife and pick up a skillet.

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  • Fresh Fruit Tart

    A showpiece when whole, a classic fresh fruit tart rarely retains its good looks when sliced­—a pity, when it takes hours to make. A new approach was in order.

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  • Thai-Style Sticky Rice (Khao Niaw)

    This sticky rice ably soaks up the assertive flavors of any sauce and delivers satisfying chew.

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  • Turkey Meatloaf with Apricot-Mustard Glaze

    For a lighter, summery take on this comfort-food favorite, our goal was to enhance the ground turkey’s clean, mild flavor without obscuring it.

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  • Maple-Chipotle Mayonnaise

    In this sauce to accompany corn fritters, the smoky heat of chipotles and the complex bite of Dijon mustard are perfectly tempered by the sweetness of maple syrup and the richness of mayonnaise. Together, these flavors nicely enhance the earthy sweetness of the fritters.

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  • Red Pepper Mayonnaise

    In this sauce to accompany corn fritters, the sweetness of roasted red peppers and tomato paste echoes that of the corn, and the rich smoothness of the mayonnaise provides a welcome counterpoint to the crispy fritters.

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  • Peperonata with Roasted Bell Peppers

    Once you experience the sweeter, smokier taste of home-roasted bell peppers—not to mention how quick and easy they are to make—you’ll never go back to the jarred kind.

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  • Roasted Red Bell Pepper and Walnut Dip (Muhammara)

    Once you experience the sweeter, smokier taste of home-roasted bell peppers—not to mention how quick and easy they are to make—you’ll never go back to the jarred kind.

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  • Peach-Bourbon Jam

    Peaches and bourbon are a classic pairing, but when developing this jam recipe, we found we couldn’t taste just a couple of tablespoons of bourbon when we added it toward the end of cooking (when most jam recipes involving alcohol call for adding it).

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  • Roasted Bell Peppers

    Once you experience the sweeter, smokier taste of home-roasted bell peppers—not to mention how quick and easy they are to make—you’ll never go back to the jarred kind.

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  • ONLINE EXTRA

    Basil Mayonnaise

    In this sauce to accompany corn fritters, the fresh summer flavors of basil and lemon pair perfectly with the ultimate summer ingredient—and the star of the fritters—sweet corn.

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  • ONLINE EXTRA

    Sriracha-Lime Yogurt Sauce

    In this sauce to accompany corn fritters, the acidity of the yogurt and lime nicely balances the sweetness of the corn, and the cilantro and Sriracha sauce deliver freshness and complex heat.

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  • ONLINE EXTRA

    Sichuan Chili Oil

    The hallmark of Sichuan chili oil is a balance between la—the concentrated heat from dried chiles—and ma—the numbing effect of Sichuan peppercorns.

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2017

July/August

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