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  • Classic Chicken and Herbed Dumplings with Aromatic Vegetables

    An oven roaster delivers a flavorful broth and generous chunks of chicken, while dumplings made with hot milk and no eggs are tender yet substantial.

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  • Spinach Salad with Mushrooms, Croutons, and Warm Lemon Dressing

    Flat-leaf spinach is more tender and flavorful than any of the dry, curly varieties and makes better salads. Look for it in bundles, not packages.

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  • Spinach Salad with Shrimp, Mango, and Red Onion

    Flat-leaf spinach is more tender and flavorful than any of the dry, curly varieties and makes better salads. Look for it in bundles, not packages.

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  • Spinach and Avocado Salad with Chili-Flavored Chicken

    Flat-leaf spinach is more tender and flavorful than any of the dry, curly varieties and makes better salads. Look for it in bundles, not packages.

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  • New England–Style Home-Corned Beef and Cabbage

    Supermarket corned beef borders on inedible. But a simple method for home curing yields rich, meltingly tender corned beef that transforms this workhorse recipe into something special.

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  • Classic Irish Soda Bread

    For bread with a moist, flavorful crumb and a crisp, tender crust, use both cake flour and all-purpose flour and go light on the buttermilk.

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  • Oatmeal-Walnut Soda Bread

    For bread with a moist, flavorful crumb and a crisp, tender crust, use both cake flour and all-purpose flour and go light on the buttermilk.

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  • American-Style Soda Bread with Raisins and Caraway

    For bread with a moist, flavorful crumb and a crisp, tender crust, use both cake flour and all-purpose flour and go light on the buttermilk.

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  • Savory Crepes

    We find that mixing the batter in a food processor or blender and giving the batter a rest results in tender crepes that can be filled with easy, no-cook fillings.

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  • Sweet Crepes

    We find that mixing the batter in a food processor or blender and giving the batter a rest results in tender crepes that can be filled with easy, no-cook fillings.

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  • Crepes with Ricotta, Ham, and Spinach Filling

    We find that mixing the batter in a food processor or blender and giving the batter a rest results in tender crepes that can be filled with easy, no-cook fillings.

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  • Crepes with Ricotta, Lemon, and Raisin Filling

    We find that mixing the batter in a food processor or blender and giving the batter a rest results in tender crepes that can be filled with easy, no-cook fillings.

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  • Braised Lamb Shoulder Chops with Tomatoes and Red Wine

    These cheap, funny-looking chops deliver good flavor, are less exacting to cook than more expensive loin or rib chops, and make for a speedy braise for weeknight dinners.

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  • Braised Lamb Shoulder Chops with Tomatoes, Rosemary, and Olives

    These cheap, funny-looking chops deliver good flavor, are less exacting to cook than more expensive loin or rib chops, and make for a speedy braise for weeknight dinners.

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  • Braised Lamb Shoulder Chops with Capers, Balsamic Vinegar, and Red Peppers

    These cheap, funny-looking chops deliver good flavor, are less exacting to cook than more expensive loin or rib chops, and make for a speedy braise for weeknight dinners.

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  • Braised Shoulder Lamb Chops with Figs and North African Spices

    These cheap, funny-looking chops deliver good flavor, are less exacting to cook than more expensive loin or rib chops, and make for a speedy braise for weeknight dinners.

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  • Grilled Shoulder Lamb Chops with Garlic-Rosemary Marinade

    These cheap, funny-looking chops deliver good flavor, are less exacting to cook than more expensive loin or rib chops, and make for a speedy braise for weeknight dinners.

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  • Grilled Shoulder Lamb Chops with Soy-Shallot Marinade

    These cheap, funny-looking chops deliver good flavor, are less exacting to cook than more expensive loin or rib chops, and make for a speedy braise for weeknight dinners.

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  • Buttermilk Doughnuts

    In just 45 minutes, you can fry up two dozen robust country doughnuts with great crunch and flavor. The secrets to success are the right dough and the right frying medium.

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  • Sugared Buttermilk Doughnuts

    In just 45 minutes, you can fry up two dozen robust country doughnuts with great crunch and flavor. The secrets to success are the right dough and the right frying medium.

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  • Cinnamon-Sugared Buttermilk Doughnuts

    In just 45 minutes, you can fry up two dozen robust country doughnuts with great crunch and flavor. The secrets to success are the right dough and the right frying medium.

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  • Key Lime Pie

    With only three ingredients (including regular limes) and in just over 30 minutes, you can produce a four-star dessert.

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  • Braised Celery with Vermouth-Butter Glaze

    Braise on top of the stove with a bit of butter, celery seed, and a dash of vermouth.

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  • Glazed Celery with Parmesan Cheese

    Braise on top of the stove with a bit of butter, celery seed, and a dash of vermouth.

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  • Celery-Roquefort Gratin

    Braise on top of the stove with a bit of butter, celery seed, and a dash of vermouth.

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1997

March/April

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