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Recipes

  • Foolproof All-Butter Dough for Single-Crust Pie

    Our ultimate pie dough. It uses all butter, it’s dead easy to roll, and it bakes up tender, crisp, and shatteringly flaky.

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  • Coffee Cake with Pecan-Cinnamon Streusel

    Could we streamline the process for this breakfast treat and still produce a soft, tender crumb crowned with a crunchy, nutty streusel?

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  • Red Wine Risotto with Beans (Paniscia)

    Northern Italians put an unexpected spin on risotto for a satisfying one-pot meal.

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  • Chinese-Style Barbecued Spareribs

    Cantonese restaurants employ lengthy marinades and specialty ovens to produce these gorgeously lacquered ribs. We do it in 2 hours with common cookware.

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  • Ground Beef and Cheese Enchiladas

    Say goodbye to the enchiladas you thought you knew. Techniques from both sides of the border produce a quicker—but still deeply flavorful—take on this Tex-Mex staple.

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  • Thick-Cut Oven Fries

    Roasted potato planks aren't French fries. To mimic the real deal's delicately crispy crust and rich flavor in the oven, you first have to understand what makes a fry a fry.

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  • ONLINE EXTRA

    Thick-Cut Oven Fries for Two

    Roasted potato planks aren't French fries. To mimic the real deal's delicately crispy crust and rich flavor in the oven, you first have to understand what makes a fry a fry.

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  • Chicken Piccata

    For a sauce with deep citrus flavor, don't waste any part of the lemon.

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  • ONLINE EXTRA

    Chicken Piccata for Two

    For a sauce with deep citrus flavor, don't waste any part of the lemon.

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  • Chopped Carrot Salad with Mint, Pistachios, and Pomegranate Seeds

    Forget about your grater, your peeler, and any preconceptions of what carrot salad should be. We've got something better.

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  • Chopped Carrot Salad with Celery and Raisins

    Forget about your grater, your peeler, and any preconceptions of what carrot salad should be. We've got something better.

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  • Chopped Carrot Salad with Fennel, Orange, and Hazelnuts

    Forget about your grater, your peeler, and any preconceptions of what carrot salad should be. We've got something better.

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  • Chopped Carrot Salad with Radishes and Sesame Seeds

    Forget about your grater, your peeler, and any preconceptions of what carrot salad should be. We've got something better.

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  • Gougères

    Airy, elegant French cheese puffs, known as gougères, deliver toasty flavor within delicately crisp shells. Bonus: Ours are a cinch to make.

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  • Gougères with Aged Gouda and Smoked Paprika

    Airy, elegant French cheese puffs, known as gougères, deliver toasty flavor within delicately crisp shells. Bonus: Ours are a cinch to make.

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  • Gougères with Manchego and Black Pepper

    Airy, elegant French cheese puffs, known as gougères, deliver toasty flavor within delicately crisp shells. Bonus: Ours are a cinch to make.

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  • Creamy French-Style Scrambled Eggs

    For incredibly lush and creamy eggs, the key is to take things slow.

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  • Foolproof All-Butter Dough for Double-Crust Pie

    Our ultimate pie dough. It uses all butter, it’s dead easy to roll, and it bakes up tender, crisp, and shatteringly flaky.

    View this recipe
  • Chocolate Cream Pie

    There’s no better match for our tender, flaky pie crust than a chocolate cream filling.

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  • Tart Pomegranate Molasses

    Pomegranate molasses is a pantry staple throughout the eastern portion of the Mediterranean. Made by reducing pomegranate juice, this sticky syrup layers astringent, floral, and faintly bitter notes over a sweet-tart, fruity flavor.

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2018

January/February

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