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  • Jumbo Asparagus Salad with Parma Ham, Parmesan, and Lemon Vinaigrette

    Three techniques--boiling, steaming, and microwaving--are compared to determine the best and easiest method of preparing perfectly cooked asparagus.

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  • Grilled Asparagus

    Three techniques--boiling, steaming, and microwaving--are compared to determine the best and easiest method of preparing perfectly cooked asparagus.

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  • Thai-Style Asparagus with Chiles, Garlic, and Basil

    Three techniques--boiling, steaming, and microwaving--are compared to determine the best and easiest method of preparing perfectly cooked asparagus.

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  • Fluffy Biscuits

    Biscuits can be soft and fluffy or flaky and high-rising. Each type requires surprisingly different ingredients and techniques.

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  • Flaky Biscuits

    Biscuits can be soft and fluffy or flaky and high-rising. Each type requires surprisingly different ingredients and techniques.

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  • Cheddar Biscuits

    Biscuits can be soft and fluffy or flaky and high-rising. Each type requires surprisingly different ingredients and techniques.

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  • Herb Biscuits

    Biscuits can be soft and fluffy or flaky and high-rising. Each type requires surprisingly different ingredients and techniques.

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  • Roasted Tomato, Fennel, and Asiago Pizza

    Grilling pizza in the backyard produces an extraordinarily crisp dough and makes easy summer appetizers.

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  • Roasted Tomato, Grilled Shrimp, and Farmer's Cheese Pizza

    Grilling pizza in the backyard produces an extraordinarily crisp dough and makes easy summer appetizers.

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  • Buttered Spaetzle

    Spaetzle are thin, pasta-like dumplings common to Alsace, southern Germany, and Switzerland.

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  • Strawberry and Rhubarb Compotes with Sugared Pecans

    With two basic techniques and syrups of varying densities and flavors, you can make an infinite variety of simple poached fruit desserts.

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  • Poached Pears with Star Anise

    Serve these with vanilla ice cream or as the base for pear soufflé.

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  • Peaches and Cherries Poached in Spiced Red Wine

    With two basic techniques and syrups of varying densities and flavors, you can make an infinite variety of simple poached fruit desserts.

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  • Master Recipe for Steamed Asparagus

    Three techniques—boiling, steaming, and microwaving—are compared to determine the best and easiest method of preparing perfectly cooked asparagus.

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  • Master Recipe for Garlic Herb Pizza Crust

    Grilling pizza in the backyard produces an extraordinarily crisp dough and makes easy summer appetizers.

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  • Roasted Tomato Topping with Fennel and Asiago

    An inventive topping for pizza.

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  • Grilled Shrimp Topping for Pizza with Roasted Tomatoes and Farmer's Cheese

    Use this topping for grilled pizza to create an especially seasonal dish.

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  • Roast Leg of Lamb with Red Chile Crust and Jalapeño Preserves

    Use classic French techniques to create a dish that's utterly southwestern.

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  • Roast Chicken with Dijon Mustard-Thyme Sauce

    An especially flavorful method for cooking chicken breasts.

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  • Ginger Beurre Blanc

    Use an immersion blender to make this velvety, ginger-flavored classic, excellent on most light-fleshed fish.

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  • Tomato Fireworks Sauce

    This is an excellent all-purpose sauce for a stir-fry.

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  • Sweet and Sour Sauce

    This is an excellent all-purpose stir-fry sauce.

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  • Black Bean Sauce

    Here is a classic stir-fry sauce.

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1993

May/June

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