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  • Black Beans with Ham Hocks, Cilantro, and Lime

    For the most full-flavored beans, don't presoak, cook in liquid flavored with a ham hock, then add a sofrito and the bright taste of acids.

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  • Black Beans with Ham Hocks and Dry Sherry

    For the most full-flavored beans, don't presoak, cook in liquid flavored with a ham hock, then add a sofrito and the bright taste of acids.

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  • Classic Spaghetti and Meatballs

    Buttermilk-soaked bread is the key to meatballs with a soft, creamy interior and a pleasantly rich, tangy flavor.

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  • Steamed Salmon Fillets

    Can a microwave oven actually cook food or is it just an expensive tool for reheating coffee? Well, some of each.

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  • Steamed Littleneck Clams

    Can a microwave oven actually cook food or is it just an expensive tool for reheating coffee? Well, some of each.

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  • Microwave Polenta

    Unlike the stovetop method, microwave polenta does not require constant stirring.

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  • Steamers

    Can a microwave oven actually cook food or is it just an expensive tool for reheating coffee? Well, some of each.

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  • Corn on the Cob

    In a hurry? Try microwaving.

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  • Beef Noodle Soup

    Contrary to modern kitchen wisdom, it takes a lot of browned beef and a few small bones to make good soup broth.

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  • Beef Barley Soup with Mushrooms and Thyme

    Contrary to modern kitchen wisdom, it takes a lot of browned beef and a few small bones to make good soup broth.

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  • Oven-Fried Bacon

    For perfectly crisp, evenly cooked bacon with no hassle, use the oven instead of the frying pan.

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  • Broccoli Rabe and Orecchiette with White Bean-Anchovy Sauce

    By cooking noodles and winter greens together, then adding the sauce, you can save considerable time and still end up with full-flavored weeknight fare.

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  • Mustard Greens and Udon Noodles with Shiitake-Ginger Sauce

    By cooking noodles and winter greens together, then adding the sauce, you can save considerable time and still end up with full-flavored weeknight fare.

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  • Bok Choy and Chinese Egg Noodles with Spicy Beef Sauce

    By cooking noodles and winter greens together, then adding the sauce, you can save considerable time and still end up with full-flavored weeknight fare.

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  • Deli-Style Rye Bread

    For a chewy, tangy, deli-style rye bread that won't go soggy or limp when piled with a stack of pastrami, use bran-free rye flour and the overnight sponge method.

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  • The Best Bran Muffins

    Full-flavored, moist muffins require a mix of whole wheat and all-purpose flour, wheat bran, buttermilk, and a dash of sour cream.

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1998

January/February

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