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  • Really Good Garlic Bread

    How do you make the ultimate version of this classic? It’s a pressing issue.

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    Dried Cherry Mostarda

    This topping delivers contrasting textures and sweet acidity.

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  • Pan-Seared Salmon Steaks

    Giving salmon steaks the brush-off was the key to success.

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    Kalamata Olive Relish

    This relish accentuates the mild flavor of the sea inherent in salmon.

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  • Pasta with Caramelized Onions, Pecorino Romano, and Black Pepper

    The key to quicker caramelized onions is the ingredient we least expected: water.

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  • Cider-Glazed Apple Bundt Cake

    The unique properties of a Bundt pan can help produce an apple cake that’s wonderfully moist and not soggy. Ensuring lots of true apple flavor is another story.

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  • Grilled Cauliflower

    Char, caramelization, and smoke bring new dimension to this versatile vegetable.

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  • Best Baked Sweet Potatoes

    The goal—creamy flesh with deeply complex flavor—is entirely different from what you want in a baked russet. And, as we discovered, so is the cooking method.

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  • Beef Short Rib Ragu

    A typical Sunday gravy is an all-day affair and calls for multiple meats. We wanted a rich sauce using one cut of beef—in about 2 hours.

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  • Tarragon Chimichurri

    Tarragon and parsley offer an herbal freshness while pepper flakes and garlic deliver a piquant bite. The acidity of the vinegar provides balance.

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  • Grilled Lamb-Stuffed Pitas with Yogurt Sauce

    With a deeply flavorful filling in a supercrisp pita, this adaptation of Middle Eastern street food is a terrific alternative to a plain grilled burger.

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  • Parsley-Cucumber Salad with Feta, Pomegranate, and Walnuts

    This crisp, refreshing salad makes a tasty stand-alone side dish and a worthy accompaniment to rich grilled meats.

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  • Caramelized Onion, Tomato, and Goat Cheese Tart

    The key to quicker caramelized onions is the ingredient we least expected: water.

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  • Crispy Pan-Fried Chicken Cutlets

    For breaded chicken cutlets that are not only perfectly cooked but also easier to make, ditch the classic breading technique and think about crumb size.

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  • Tonkatsu Sauce

    This Japanese-style barbecue sauce is quick to make and flavor-packed.

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  • Garlic-Curry Sauce

    This creamy and rich sauce highlights the pungent flavors of curry powder with basic ingredients such as bright lemon juice and sweet ketchup.

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  • Caramelized Onions

    The key to quicker caramelized onions is the ingredient we least expected: water.

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  • Pistachio Dukkah

    The combination of toasted spices, nuts, and seeds makes for a fragrant and crunchy garnish.

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    Almond, Raisin, and Caper Relish

    Golden raisins plus briny capers, crunchy almonds, and white wine vinegar make for a sweet, salty, and tangy topping.

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    Za'atar

    The combination of dried herbs, toasted sesame seeds, and tart, citrusy sumac makes for an earthy yet brightly flavored seasoning.

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  • Sichuan Braised Tofu with Beef (Mapo Tofu)

    Think tofu is bland and boring? This braise of custardy curds cloaked in a garlicky, spicy meat sauce—the signature dish of the Sichuan province—will change your mind.

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    Vegetarian Mapo Tofu

    Think tofu is bland and boring? This braise of custardy curds cloaked in a garlicky, spicy sauce—a vegetarian version of the traditional Sichuan dish—will change your mind.

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  • Caramelized Onion Dip

    The key to quicker caramelized onions is the ingredient we least expected: water.

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  • Garam Masala Yogurt

    The warm flavors of garam masala (an Indian spice blend that typically includes black pepper, cloves, cinnamon, mace, cardamom, bay leaf, and cumin) and the fruity acidity of fresh lemon juice combine to make a balanced topping.

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  • Garlic and Chive Sour Cream

    The rich, tangy flavor of this sour cream–based sauce is balanced with minced fresh garlic and chives.

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  • Pickled Jalapeños

    Most store-bought pickled jalapeños are preserved in a vinegar brine and seasoned with bay leaf and onion. Their flavor is not complex. To add deeper flavors, we ferment our jalapeños and add shallot and garlic.

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  • Creamy Parmesan Polenta

    For the ultimate creamy texture and deep corn flavor, traditional polenta requires lengthy cooking and lots of stirring. Could we keep the creaminess but shortcut the process?

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2017

September/October

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