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  • Chili Rub

    You can adjust this rub easily to attain the level of spice you prefer.

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  • Barbecued Whole Beef Brisket For a Charcoal Grill

    Extra-heavy-duty foil and a slow oven can turn any backyard into a barbecue pit.

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  • Tomato Salad with Canned Tuna, Capers, and Black Olives

    To create a nicely balanced acidic base for the dressings in these salads, salt the cut tomatoes and let them sit for 15 to 20 minutes to extract some juice.

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  • Tomato Salad with Arugula and Shaved Parmesan

    To create a nicely balanced acidic base for the dressings in these salads, salt the cut tomatoes and let them sit for 15 to 20 minutes to extract some juice.

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  • Tomato and Bread Salad with Garlic-Anchovy Dressing

    To create a nicely balanced acidic base for the dressings in these salads, salt the cut tomatoes and let them sit for 15 to 20 minutes to extract some juice.

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  • Tomato Salad with Feta and Cumin-Yogurt Dressing

    To create a nicely balanced acidic base for the dressings in these salads, salt the cut tomatoes and let them sit for 15 to 20 minutes to extract some juice.

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  • Israeli Tomato and Cucumber Salad

    To create a nicely balanced acidic base for the dressings in these salads, salt the cut tomatoes and let them sit for 15 to 20 minutes to extract some juice.

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  • The Best Turkey Burgers

    For juicy and flavorful burgers, either grind your own turkey in the food processor or add ricotta cheese to lean, commercially ground turkey.

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  • Quicker Turkey Burgers

    For juicy and flavorful burgers, either grind your own turkey in the food processor or add ricotta cheese to lean, commercially ground turkey.

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  • Miso Turkey Burgers

    For juicy and flavorful burgers, either grind your own turkey in the food processor or add ricotta cheese to lean, commercially ground turkey.

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  • Pasta Salad with Broccoli and Olives

    This American invention can be delicious--as long as you stick with lemon juice in the vinaigrette and let the vegetables cool before dressing them.

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  • Pasta Salad with Fennel, Red Onions, and Sun-Dried Tomatoes

    This American invention can be delicious--as long as you stick with lemon juice in the vinaigrette and let the vegetables cool before dressing them.

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  • Pasta Salad with Eggplant, Tomatoes, and Basil

    This American invention can be delicious--as long as you stick with lemon juice in the vinaigrette and let the vegetables cool before dressing them.

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  • Pasta Salad with Asparagus and Red Peppers

    This American invention can be delicious--as long as you stick with lemon juice in the vinaigrette and let the vegetables cool before dressing them.

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  • Classic Lemonade

    Put the juicer away. Mashing sliced lemons with sugar gives lemonade a subtle sweetness and full lemon flavor.

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  • Lemonade by the Glass

    Put the juicer away. Mashing sliced lemons with sugar gives lemonade a subtle sweetness and full lemon flavor.

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  • Minted Lemonade

    Put the juicer away. Mashing sliced lemons with sugar gives lemonade a subtle sweetness and full lemon flavor.

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  • Gingered Lemonade

    Put the juicer away. Mashing sliced lemons with sugar gives lemonade a subtle sweetness and full lemon flavor.

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  • Raspberry Lemonade

    Put the juicer away. Mashing sliced lemons with sugar gives lemonade a subtle sweetness and full lemon flavor.

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  • Shandy

    Put the juicer away. Mashing sliced lemons with sugar gives lemonade a subtle sweetness and full lemon flavor.

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  • Fresh Peach Ice Cream

    To get true fruit flavor without an icy texture, use plenty of sugar, cook down the peaches, and add the strained peach liquid to the custard before churning.

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  • Leaner Fresh Peach Ice Cream

    To get true fruit flavor without an icy texture, use plenty of sugar, cook down the peaches, and add the strained peach liquid to the custard before churning.

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  • Fruit Crisp

    After testing oats, corn flakes, cookie crumbs, Grape-Nuts, graham crackers, and nuts, we found a simple way to put the crunch back in crisps.

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  • Apple-Raspberry Crisp

    After testing oats, corn flakes, cookie crumbs, Grape-Nuts, graham crackers, and nuts, we found a simple way to put the crunch back in crisps.

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  • Peach-Blueberry Crisp

    After testing oats, corn flakes, cookie crumbs, Grape-Nuts, graham crackers, and nuts, we found a simple way to put the crunch back in crisps.

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  • Easy Fresh Fruit Jam

    For jam that jells easily and has real fruit flavor, make small batches and use far less sugar than you think you need.

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  • Grilled Chicken Kebabs

    The key to moist but well-grilled kebabs? Soak them in an acid-free marinade for about three hours before they hit the grill.

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  • Garlic and Herb Marinade for Chicken Kebabs

    The key to moist but well-grilled kebabs? Soak them in an acid-free marinade for about three hours before they hit the grill.

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  • Curry Marinade for Chicken Kebabs

    The key to moist but well-grilled kebabs? Soak them in an acid-free marinade for about three hours before they hit the grill.

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  • Caribbean Marinade for Chicken Kebabs

    A flavorful marinade is the key to moist but well-grilled kebabs.

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  • Middle Eastern Marinade for Chicken Kebabs

    Marinades can add deep flavor if used for the correct amount of time.

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  • Southwestern Marinade for Chicken Kebabs

    The key to moist but well-grilled kebabs? Soak them in an acid-free marinade for about three hours before they hit the grill.

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  • Plum Crisp

    After testing oats, corn flakes, cookie crumbs, Grape-Nuts, graham crackers, and nuts, we found a simple way to put the crunch back in crisps.

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1998

July/August

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