Recipes

• 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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