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  • Braised Veal Breast with Sausage, Olive, and Swiss Chard Stuffing

    Veal breast is one of the most underrated and inexpensive cuts of meats. The challenge is to keep it moist and tender.

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  • Master Recipe for Sauteed Chicken Breasts

    High heat, perfect timing, and the right amount of oil and butter yield juicy and tender boneless breasts.

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  • Sauteed Chicken Breasts with Oaxacan-Style Sauce With Cloves and Cinnamon

    High heat, perfect timing, and the right amount of oil and butter yield juicy and tender boneless breasts.

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  • Sauteed Chicken Breasts with Lemon-Caper Sauce

    High heat, perfect timing, and the right amount of oil and butter yield juicy and tender boneless breasts.

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  • Sauteed Chicken Breasts with Sherry-Cream Sauce with Mushrooms

    High heat, perfect timing, and the right amount of oil and butter yield juicy and tender boneless breasts.

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  • Sauteed Chicken Breasts with Tomato-Basil Sauce with Capers

    High heat, perfect timing, and the right amount of oil and butter yield juicy and tender boneless breasts.

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  • Sauteed Chicken Breasts with Asian-Style Sweet and Sour Pan Sauce

    High heat, perfect timing, and the right amount of oil and butter yield juicy and tender boneless breasts.

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  • Sauteed Chicken Breasts with Peach Salsa

    High heat, perfect timing, and the right amount of oil and butter yield juicy and tender boneless breasts.

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  • Peking Duck

    California chef David SooHoo simplifies this classic Chinese-restaurant dish for home preparation.

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  • Master Recipe for Roasted Garlic Puree

    For the sweetest, creamiest garlic, poach it in milk before roasting.

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  • Master Recipe for Basic Omelet

    For a no-hassle omelet, use a nonstick pan.

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  • Grilled Bread with Roasted Garlic and Fresh Tomato Sauce

    For the sweetest, creamiest garlic, poach it in milk before roasting.

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  • Smoked Salmon Omelet

    For a no-hassle omelet, use a nonstick pan.

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  • Fines Herbes Omelet

    For a no-hassle omelet, use a nonstick pan.

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  • Garlic and Basil Roast Chicken with Lemon Pan Sauce

    For the sweetest, creamiest garlic, poach it in milk before roasting.

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  • Linguine with Garlic Cream Sauce

    For the sweetest, creamiest garlic, poach it in milk before roasting.

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  • Potato, Ham, and Parsley Omelet

    For a no-hassle omelet, use a nonstick pan.

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  • Master Recipe for Fruit Crisp

    Make dozens of quick fruit desserts with these simple toppings.

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  • Big Bran Muffins with Raisins and Dates

    Learn the secrets of making dramatic, high-capped muffins that stay tender.

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  • Master Recipe for Basic Betty

    Make dozens of quick fruit desserts with these simple toppings.

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  • Squash, Prosciutto, and Parmesan Filling for Pasta

    In one hour, you can make ravioli, tortelli, or tortellini.

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  • Garden Tomato Sauce

    Carrots and onions give this sauce a sweetness that contrasts nicely with rich pasta fillings.

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  • Brown Butter and Pine Nut Sauce

    This simple, elegant sauce works nicely with squash- or spinach-filled pasta.

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  • Master Recipe for Pasta Dough

    In one hour, you can make ravioli, tortelli, or tortellini.

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  • Twisted Tortelli

    In one hour, you can make ravioli, tortelli, or tortellini.

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  • Meat and Ricotta Filling with Basil for Pasta

    In one hour, you can make ravioli, tortelli, or tortellini.

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  • Wild Mushroom Filling for Pasta

    In one hour, you can make ravioli, tortelli, or tortellini.

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  • Tortellini

    In one hour, you can make ravioli, tortelli, or tortellini.

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  • Ravioli

    In one hour, you can make ravioli, tortelli, or tortellini.

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  • Spinach and Ricotta Filling for Pasta

    In one hour, you can make ravioli, tortelli, or tortellini.

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  • Any-Fruit-Will-Do-Muffins with Streusel Toppings

    Learn the secrets of making dramatic, high-capped muffins that stay tender.

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1993

September/October

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