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  • Pan-Fried Fresh Salmon Cakes

    How do you get a delicate yet toothsome texture and a soft but clear salmon flavor? It's all in how you handle the fish and the binders.

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  • Pan-Fried Smoked Salmon Cakes

    How do you get a delicate yet toothsome texture and a soft but clear salmon flavor? It's all in how you handle the fish and the binders.

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  • Pan-Fried Fresh Salmon Cakes with Cheese

    How do you get a delicate yet toothsome texture and a soft but clear salmon flavor? It's all in how you handle the fish and the binders.

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  • Creamy Lemon Herb Dipping Sauce

    This is an excellent sauce for salmon cakes.

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  • Short Ribs Braised in Red Wine with Bacon, Parsnips, and Pearl Onions

    Here’s how to get the fat out of these notoriously fatty but flavorful ribs, then braise them perfectly.

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  • Porter-Braised Short Ribs with Prunes, Brandy, and Lemon Essence

    Here’s how to get the fat out of these notoriously fatty but flavorful ribs, then braise them perfectly.

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  • Country-Style Potato-Leek Soup

    For a country-style soup with the best flavor, we had to find the right variety of potato—and use more of the leek than is traditional.

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  • Country-Style Potato-Leek Soup with Kielbasa

    For a country-style soup with the best flavor, we had to find the right variety of potato—and use more of the leek than is traditional.

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  • Country-Style Potato-Leek Soup with White Beans

    For a country-style soup with the best flavor, we had to find the right variety of potato—and use more of the leek than is traditional.

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  • Sweet Tart Pastry

    Sweet tart pastry is both finicky and hard to roll out. Here is a recipe that is relatively foolproof, quick, and easier to handle.

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  • Simplified Cassoulet with Pork and Kielbasa

    Can you make a great cassoulet in a few hours without sacrificing the deep, melded flavors that are characteristic of this dish?

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  • Simplified Cassoulet with Lamb and Andouille Sausage

    Can you make a great cassoulet in a few hours without sacrificing the deep, melded flavors that are characteristic of this dish?

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  • Escarole and Orange Salad with Green Olive Vinaigrette

    Most salads made with oranges simply don't have enough orange flavor. We found two tricks that solve this problem.

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  • Orange-Jicama Salad with Butterhead Lettuce and Honey-Mustard Vinaigrette

    Most salads made with oranges simply don't have enough orange flavor. We found two tricks that solve this problem.

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  • Avocado-Orange Salad with Romaine and Lime-Cumin Dressing

    Most salads made with oranges simply don't have enough orange flavor. We found two tricks that solve this problem.

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  • Simple Broiled Chicken

    Broiled chicken is quick and easy, but it doesn't have to be ordinary.

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  • Simple Broiled Chicken Breasts

    Broiled chicken is quick and easy, but it doesn't have to be ordinary.

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  • Simple Broiled Chicken Thighs

    Broiled chicken is quick and easy, but it doesn't have to be ordinary.

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  • Garlic, Lemon, and Rosemary Rub

    This is an excellent rub for chicken.

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  • Spicy Jamaican Jerk Dipping Sauce

    This is an excellent sauce to add flavor to plain, broiled chicken.

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  • Classic Lemon Tart

    We adjusted the ingredients to produce a lemon tart with a silken texture, the perfect balance of tart and sweet, and a taste that isn't too "eggy."

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  • Triple Coconut Macaroons

    Most coconut macaroons are achingly sweet, sticky mounds of semicooked dough that don't taste much like coconut. To solve these problems, we used three kinds of coconut.

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  • The Best Chocolate-Dipped Triple Coconut Macaroons

    Most coconut macaroons are achingly sweet, sticky mounds of semicooked dough that don't taste much like coconut. To solve these problems, we used three kinds of coconut.

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January/February

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