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  • ONLINE EXTRA

    Simple Tomato Sauce

    We test the best method for making a quick, simple pasta sauce using only canned tomatoes, garlic, salt, olive oil, a dash of sugar, and basil.

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  • Rosemary and Sea Salt Focaccia

    Potatoes add softness, height, and moisture to the dough, while a quick sponge creates air pockets and chewiness.

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  • Hand-Kneaded Focaccia

    Potatoes add softness, height, and moisture to the dough, while a quick sponge creates air pockets and chewiness.

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  • Sage Focaccia

    Potatoes add softness, height, and moisture to the dough, while a quick sponge creates air pockets and chewiness.

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  • Parmesan Focaccia

    Potatoes add softness, height, and moisture to the dough, while a quick sponge creates air pockets and chewiness.

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  • Focaccia with Black Olives and Thyme

    Potatoes add softness, height, and moisture to the dough, while a quick sponge creates air pockets and chewiness.

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  • Panfried Steaks

    Buy strip, rib-eye, or sirloin steaks for the best flavor. A cast-iron pan is not only economical but works as well as the pricier competition.

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  • Panfried Steaks with Roquefort Butter

    Buy strip, rib-eye, or sirloin steaks for the best flavor. A cast-iron pan is not only economical but works as well as the pricier competition.

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  • Panfried Steaks with Horseradish Cream

    Buy strip, rib-eye, or sirloin steaks for the best flavor. A cast-iron pan is not only economical but works as well as the pricier competition.

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  • Panfried Steaks with Mustard Sauce

    Buy strip, rib-eye, or sirloin steaks for the best flavor. A cast-iron pan is not only economical but works as well as the pricier competition.

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  • Pasta and Simple Tomato Sauce

    We test the best method for making a quick, simple pasta sauce using only canned tomatoes, garlic, salt, olive oil, a dash of sugar, and basil.

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  • Pasta and Tomato Sauce with Bacon and Parsley

    We test the best method for making a quick, simple pasta sauce.

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  • Pasta and Tomato Sauce with Anchovies and Olives

    We test the best method for making a quick, simple pasta sauce.

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  • Pasta and Tomato Sauce with Vodka and Cream

    We test the best method for making a quick, simple pasta sauce.

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  • Blanched Sugar Snap Peas

    Blanching followed by an immediate shock in ice water yields tender peas that hold their shape.

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  • Sugar Snap Peas with Hazelnut Butter and Sage

    Blanching followed by an immediate shock in ice water yields tender peas that hold their shape.

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  • Sugar Snap Peas with Ham and Mint

    Blanching followed by an immediate shock in ice water yields tender peas that hold their shape.

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  • Sugar Snap Peas with Lemon, Garlic, and Basil

    Blanching followed by an immediate shock in ice water yields tender peas that hold their shape.

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  • Sugar Snap Peas with Asian Dressing

    Blanching followed by an immediate shock in ice water yields tender peas that hold their shape.

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  • Steamed Whole Lobsters

    Should lobsters be steamed, boiled, microwaved, or roasted? Are hard-shells better than soft-shells? Are older, larger lobsters better? Here's what works.

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  • Oven-Roasted Lobster with Herbed Bread Crumbs

    Should lobsters be steamed, boiled, microwaved, or roasted? Are hard-shells better than soft-shells? Are older, larger lobsters better? Here's what works.

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  • Rich and Tender Shortcakes with Strawberries and Whipped Cream

    For a light, rich, cakelike biscuit, add an egg and use just enough rich milk to bind the dough.

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  • Lace Cookies

    We find that the right sweeteners and the proper ratio of flour to butter create gossamer-thin, lacy wafers; three tips make them easy to get off the baking sheet.

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  • Orange-Oatmeal Lace Cookies

    We find that the right sweeteners and the proper ratio of flour to butter create gossamer-thin, lacy wafers; three tips make them easy to get off the baking sheet.

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  • Spiced Walnut Lace Cookies

    We find that the right sweeteners and the proper ratio of flour to butter create gossamer-thin, lacy wafers; three tips make them easy to get off the baking sheet.

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  • French Toast for Challah or Sandwich Bread

    For toast that's consistently crisp on the outside but custardlike on the inside, the secret is to match the batter to the bread.

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  • French Toast for Firm European-Style Bread

    For toast that's consistently crisp on the outside but custardlike on the inside, the secret is to match the batter to the bread.

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  • Poached Eggs

    For perfectly cooked eggs with no feathering of whites, poach in shallow, not-quite-simmering water.

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  • Escarole Salad with Bacon and Poached Egg

    For perfectly cooked eggs with no feathering of whites, poach in shallow, not-quite-simmering water.

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1997

May/June

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