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  • Charcoal-Grilled Pork Tenderloin

    Pork tenderloin is often dry and bland. For a tender, juicy roast, brine the tenderloin for one hour and then grill over a two-level fire.

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  • Gas-Grilled Pork Tenderloin

    Pork tenderloin is often dry and bland. For a tender, juicy roast, brine the tenderloin for one hour and then grill over a two-level fire.

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  • Orange-Garlic Wet Rub

    This is an excellent rub for grilled pork tenderloin.

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  • Asian Barbecue Wet Rub

    This rub is excellent on grilled pork tenderloin.

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  • Fragrant Dry Spice Rub for Pork

    Pork tenderloin is often dry and bland. A fragrant spice rub adds flavor.

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  • Diner-Style Home Fries

    Diced, precooked Yukon gold potatoes make terrific home fries when sautéed in a heavy skillet.

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  • Charcoal-Grilled Beef Kebabs

    Most beef kebabs are disappointing, with overcooked meat and vegetables that are either raw or mushy. Using inexpensive beef, we set out to find a simple one-skewer recipe that cooked everything perfectly.

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  • Beef Kebabs with Asian Flavors

    Most beef kebabs are disappointing, with overcooked meat and vegetables that are either raw or mushy. Using inexpensive beef, we set out to find a simple one-skewer recipe that cooked everything perfectly.

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  • Southwestern Beef Kebabs

    Most beef kebabs are disappointing, with overcooked meat and vegetables that are either raw or mushy. Using inexpensive beef, we set out to find a simple one-skewer recipe that cooked everything perfectly.

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  • Chicken Marsala

    The secret? Use the right pan, lots of heat, sweet Marsala--and no stock.

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  • Pasta with Garlic, Oil, and Toasted Bread Crumbs

    Perhaps no simple kitchen task is accompanied by more tips and tricks than boiling pasta. We put them all to the test.

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  • Creamy Green Pea Soup

    Partially ground frozen peas cooked with lettuce leaves make a quick, all-season sweet pea soup.

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  • Classic Deviled Eggs

    We set out to perfect this traditional picnic standby.

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  • Deviled Eggs with Anchovy and Basil

    We set out to perfect this traditional picnic standby.

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  • Deviled Eggs with Tuna, Capers, and Chives

    We set out to perfect this traditional picnic standby.

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  • Quick and Easy Cream Biscuits

    With high rise and light texture, biscuits made with a simple combination of heavy cream, flour, baking powder, and salt beat out more complicated recipes.

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  • Cream Biscuits with Fresh Herbs

    With high rise and light texture, biscuits made with a simple combination of heavy cream, flour, baking powder, and salt beat out more complicated recipes.

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  • Cream Biscuits with Cheddar Cheese

    With high rise and light texture, biscuits made with a simple combination of heavy cream, flour, baking powder, and salt beat out more complicated recipes.

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  • Cream Biscuits with Crystallized Ginger

    With high rise and light texture, biscuits made with a simple combination of heavy cream, flour, baking powder, and salt beat out more complicated recipes.

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  • Cinnamon Swirl Cream Biscuits

    With high rise and light texture, biscuits made with a simple combination of heavy cream, flour, baking powder, and salt beat out more complicated recipes.

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  • Chewy, Fudgy Triple Chocolate Brownies

    Baking brownies with a moist, velvety texture, a hint of chew, and deep chocolate flavor is no piece of cake. The secret lies in the perfect balance of ingredients and three different types of chocolate.

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  • Fresh Berry Gratin

    What could be simpler than buttered and sugared bread crumbs tossed over fresh berries and then baked for just 15 minutes?

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  • Triple-Chocolate Espresso Brownies

    Baking brownies with a moist, velvety texture, a hint of chew, and deep chocolate flavor is no piece of cake. The secret lies in the perfect balance of ingredients and three different types of chocolate.

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  • Gas-Grilled Beef Kebabs

    Pita bread makes a great accompaniment to this menu; grill it lightly to accompany the kebabs or wrap the pita around the meat and vegetables for a make-shift sandwich. If you have a gas grill, use the Southwestern marinade with the gas-grilled variation below.

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2000

May/June

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