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Recipes

  • Corn and Clam Chowder with Roasted Parsnips

    Three different techniques for removing corn from the cob can be used in recipes from salsa to chowders to puddings.

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  • Shaker-Style Creamy Corn Pudding

    Three different techniques for removing corn from the cob can be used in recipes from salsa to chowders to puddings.

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  • Corn and Zucchini Sauté with Chiles

    Three different techniques for removing corn from the cob can be used in recipes from salsa to chowders to puddings.

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  • Roasted Corn Salsa

    Three different techniques for removing corn from the cob can be used in recipes from salsa to chowders to puddings.

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  • Sauteed Eggplant

    To get the best results with eggplant, there is no substitute for salting and pressing to remove excess liquid before cooking.

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  • Broiled Eggplant Slices

    To get the best results with eggplant, there is no substitute for salting and pressing to remove excess liquid before cooking.

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  • Broiled Eggplant Slices with Two Cheeses

    To get the best results with eggplant, there is no substitute for salting and pressing to remove excess liquid before cooking.

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  • Sauteed Eggplant with Crisped Bread Crumbs

    To get the best results with eggplant, there is no substitute for salting and pressing to remove excess liquid before cooking.

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  • Sauteed Eggplant in Spicy Garlic Sauce

    To get the best results with eggplant, there is no substitute for salting and pressing to remove excess liquid before cooking.

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  • Sauteed Eggplant in Tomato Sauce with Basil

    To get the best results with eggplant, there is no substitute for salting and pressing to remove excess liquid before cooking.

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  • Vanilla Ice Cream

    The very best ice cream is made with egg yolks, but, for optimum flavor, cut back on the cream and sugar.

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  • Chocolate Ice Cream

    The very best ice cream is made with egg yolks, but, for optimum flavor, cut back on the cream and sugar.

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  • Strawberry Ice Cream

    The very best ice cream is made with egg yolks, but, for optimum flavor, cut back on the cream and sugar.

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  • Fresh Tomato-Herb Sauce

    Uncooked tomato sauces marry the aromatic flavors of ripe tomatoes with just a hint of other ingredients.

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  • Mexican-Style Salsa Cruda

    Uncooked tomato sauces marry the aromatic flavors of ripe tomatoes with just a hint of other ingredients.

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  • Tomato Yogurt Sauce

    Uncooked tomato sauces marry the aromatic flavors of ripe tomatoes with just a hint of other ingredients.

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  • Asian Marinade

    Marinades are ineffective as tenderizers, but add deep flavor if used for the correct amount of time.

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  • Spicy Black Bean Asian Marinade

    Marinades are ineffective as tenderizers, but add deep flavor if used for the correct amount of time.

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  • Asian Marinade with Lemon and Fish Sauce

    Marinades are ineffective as tenderizers, but add deep flavor if used for the correct amount of time.

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  • Mediterranean Marinade

    Marinades are ineffective as tenderizers, but add deep flavor if used for the correct amount of time.

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  • Southwestern Marinade

    Marinades are ineffective as tenderizers, but add deep flavor if used for the correct amount of time.

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  • Indian Marinade

    Marinades are ineffective as tenderizers, but add deep flavor if used for the correct amount of time.

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  • Grilled Skewered Lamb with Yogurt, Curry, and Mint

    Marinades are ineffective as tenderizers, but add deep flavor if used for the correct amount of time.

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  • Grilled Tuna with Ginger and Garlic

    Marinades are ineffective as tenderizers, but add deep flavor if used for the correct amount of time.

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  • Spicy Southwestern Flank Steak

    Marinades are ineffective as tenderizers, but add deep flavor if used for the correct amount of time.

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  • Grilled Chicken with Olives, Rosemary, and Garlic

    Marinades are ineffective as tenderizers, but add deep flavor if used for the correct amount of time.

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  • Roasted Salmon with Kasha and Leek Stuffing

    Michael Roberts's boned and butterflied whole salmon makes a spectacular bed for either a kasha or rice stuffing.

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1993

July/August

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