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  • Chipotle Butter with Lime and Honey

    Excellent with our Crisp-Skin High-Roast Butterflied Chicken with Potatoes.

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  • Mustard-Garlic Butter with Thyme

    This makes a great flavored butter for our Crisp-Skin High-Roast Butterflied Chicken with Potatoes.

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  • Rustic Slow-Simmered Tomato Sauce with Pork

    How do you get robust meaty flavor and thick, rich texture into a basic tomato sauce? We tested eight cuts of meat and found that ribs make the most flavorful sauce.

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  • Tomato-Pork Sauce with Rosemary and Garlic

    How do you get robust meaty flavor and thick, rich texture into a basic tomato sauce? We tested eight cuts of meat and found that ribs make the most flavorful sauce.

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  • Tomato-Beef Sauce with Cinnamon, Cloves, and Parsley

    How do you get robust meaty flavor and thick, rich texture into a basic tomato sauce? We tested eight cuts of meat and found that ribs make the most flavorful sauce.

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  • Spinach with Garlic Chips and Pepper Flakes

    We discover that thick, tough supermarket spinach is often superior to delicate flat-leaf spinach when used in side dishes.

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  • Spinach with Pancetta, White Beans, and Balsamic Vinegar

    We discover that thick, tough supermarket spinach is often superior to delicate flat-leaf spinach when used in side dishes.

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  • Spinach with Caramelized Onions, Pine Nuts, and Dried Apricots

    We discover that thick, tough supermarket spinach is often superior to delicate flat-leaf spinach when used in side dishes.

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  • Spinach with Sauteed Shallots and Goat Cheese

    We discover that thick, tough supermarket spinach is often superior to delicate flat-leaf spinach when used in side dishes.

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  • Basic Rice Pilaf

    Traditional recipes insist that for a truly great pilaf you must soak or at least repeatedly rinse the rice before cooking. Is this really necessary, or is it just an old wives' tale?

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  • Rice Pilaf with Currants and Pine Nuts

    Traditional recipes insist that for a truly great pilaf you must soak or at least repeatedly rinse the rice before cooking. Is this really necessary, or is it just an old wives' tale?

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  • Indian-Spiced Rice Pilaf with Dates and Parsley

    Traditional recipes insist that for a truly great pilaf you must soak or at least repeatedly rinse the rice before cooking. Is this really necessary, or is it just an old wives' tale?

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  • Rice Pilaf with Vermicelli

    Traditional recipes insist that for a truly great pilaf you must soak or at least repeatedly rinse the rice before cooking. Is this really necessary, or is it just an old wives' tale?

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  • Perfect Oatmeal

    After making 50 batches of oatmeal, we make porridge worth eating again by using steel-cut oats and a simple toasting method that greatly enhances flavor.

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  • Honeyed Fig Topping with Vanilla and Cinnamon

    This makes a great topping for our Perfect Oatmeal.

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  • Moist and Tender Devil's Food Cake

    The secrets to this moist, velvety chocolate cake are Dutch-processed cocoa, boiling water, baking soda, and sour cream.

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  • Classic Vanilla Buttercream Frosting

    This frosting works well with a wide variety of cakes—including devil's food and classic yellow.

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  • Classic Coffee Buttercream Frosting

    This frosting works well with a wide variety of cakes—including devil's food and classic yellow.

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  • Roast Boneless Leg of Lamb with Garlic, Herb, and Bread Crumb Crust

    How do you get a crisp crust and a perfectly cooked interior?

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  • Indian-Spiced Roast Boneless Leg of Lamb with Herbed Almond-Raisin Crust

    How do you get a crisp crust and a perfectly cooked interior?

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  • Greek Egg-Lemon Soup—Avgolemono

    Just the right combination of four common ingredients makes an exceptional soup.

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  • Egg-Lemon Soup with Cinnamon and Cayenne

    Just the right combination of four common ingredients makes an exceptional soup.

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  • Egg-Lemon Soup with Saffron

    Just the right combination of four common ingredients makes an exceptional soup.

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  • Egg-Lemon Soup with Chicken

    Just the right combination of four common ingredients makes an exceptional soup.

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  • Classic Orange Buttercream Frosting

    This frosting works well with a wide variety of cakes—including devil's food and classic yellow.

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  • Crisp-Skin High-Roast Butterflied Chicken with Potatoes

    High oven temperatures produce crisp, brown skin—as well as dry-as-cardboard breast meat and five-alarm smoke. We solve the problems.

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2000

March/April

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