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  • Almond Macaroons

    We perfect almond macaroons and five flavorful variations.

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  • Delicate Coconut Macaroons

    We perfect almond macaroons and five flavorful variations.

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  • Fudge-Almond Macaroons

    We perfect almond macaroons and five flavorful variations.

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  • Pine Nut-Crusted Almond Macaroons

    We perfect almond macaroons and five flavorful variations.

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  • Lemon-Almond Macaroons

    We perfect almond macaroons and five flavorful variations.

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  • Pistachio Macaroon Buttons

    We perfect almond macaroons and five flavorful variations.

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  • Braised Cabbage with Parsley and Thyme

    A quick braise-sauté creates cabbage that is crisp-tender and flavorful.

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  • Cream-Braised Cabbage with Lemon and Shallots

    A quick braise-sauté creates cabbage that is crisp-tender and flavorful.

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  • Chocolate Souffle

    The secret to a bold, intense chocolate soufflé is a high proportion of chocolate and the use of beaten egg yolks instead of the usual béchamel or pastry cream.

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  • Make-Ahead Chocolate Souffle

    The secret to a bold, intense chocolate soufflé is a high proportion of chocolate and the use of beaten egg yolks instead of the usual béchamel or pastry cream.

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  • Oven-Dried Tomatoes

    Surprisingly, the best technique does not use the lowest oven temperature, but it does call for seeding the tomatoes.

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  • Muffuletta

    When poorly prepared, a muffuletta is a soggy, bland sandwich that can easily fall apart. Our goal was to make this sandwich flavorful and manageable to eat.

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  • Oven-Dried Tomato Sauce with Pancetta and Hot Pepper

    Surprisingly, the best technique does not use the lowest oven temperature, but it does call for seeding the tomatoes.

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  • Peppered Oven-Dried Tomato Relish

    Surprisingly, the best technique does not use the lowest oven temperature, but it does call for seeding the tomatoes.

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  • Bacon-Wrapped Meatloaf with Brown Sugar - Ketchup Glaze

    Use the right mix of meat, choose from three possible fillers, and bake the loaf free-form or in a perforated pan to keep it from stewing. The rest is up to the cook.

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  • Meat Loaf with Brown Sugar-Ketchup Glaze - Loaf Pan Variation

    Use the right mix of meat, choose from three possible fillers, and bake the loaf free-form or in a perforated pan to keep it from stewing. The rest is up to the cook.

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  • ONLINE EXTRA

    American Pie Dough

    Suggestions from our readers sent us back into the kitchen to try varied additions to traditional American pie pastry.

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  • American Pie Dough with Sour Cream

    Suggestions from our readers sent us back into the kitchen to try varied additions to traditional American pie pastry.

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  • Firm Crust American Pie Dough

    Suggestions from our readers sent us back into the kitchen to try varied additions to traditional American pie pastry.

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  • Simple Stovetop Rice Pudding

    Highlight the rice by cooking it in water first and eliminating extra ingredients.

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  • Rice Pudding with Orange and Toasted Almonds

    Highlight the rice by cooking it in water first and eliminating extra ingredients.

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  • Rice Pudding with Cinnamon and Dried Fruit

    Highlight the rice by cooking it in water first and eliminating extra ingredients.

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  • Bruschetta with Tomatoes and Basil

    The original version is toasted (not baked) and flavored with olive oil and raw garlic. Serve these crisp slices as is or with a variety of toppings.

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  • Bruschetta with Fresh Herbs

    The original version is toasted (not baked) and flavored with olive oil and raw garlic. Serve these crisp slices as is or with a variety of toppings.

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  • Bruschetta with Red Onions, Herbs, and Parmesan

    The original version is toasted (not baked) and flavored with olive oil and raw garlic. Serve these crisp slices as is or with a variety of toppings.

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  • Bruschetta with Grilled Portobello Mushrooms

    The original version is toasted (not baked) and flavored with olive oil and raw garlic. Serve these crisp slices as is or with a variety of toppings.

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  • Slow-Roasted Beef with Red Wine Pan Juices (For a Cheap Roast)

    Contrary to accepted kitchen wisdom, the final internal temperature of the roast is only one factor in determining texture, taste, and juiciness. Choosing the proper cut and oven temperature are just as important.

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1996

September/October

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