Published: March 2001
Coconut Layer CakeA triumvirate of coconut products puts maximum coconut flavor in this classic, t…
Published: March 2001
Thin, Crispy Chocolate Chip CookiesThree sweeteners and a slow but effective baking technique yield cookies with a …
Published: March 2001
Creamy Mushroom SoupLong, slow cooking turns ordinary supermarket mushrooms into deeply flavored, cr…
Published: March 2001
Thai-Style Curried Chicken Fried RiceFor fried rice that is light and flavorful rather than sodden and greasy, cook t…
Published: March 2001
Online Extra
Fried Rice with Shrimp, Pork, and PeasIf you prefer your Chinese BBQ in fried rice, we've included two variations that…
Published: March 2001
Fried Rice with Peas and Bean SproutsFor fried rice that is light and flavorful rather than sodden and greasy, cook t…
Published: March 2001
Pasta with Garlic and Oil—Aglio E OlioThe marriage of cooked and raw garlic as well as a generous splash of extra-virg…
Published: March 2001
Warm-Spiced Pan Sauce with Currants and AlmondsThis sauce adds extra flavors to turkey cutlets.
Published: March 2001
Honey-Mustard and Tarragon Pan Sauce for Turkey CutletsWhat’s the difference between a juicy, flavorful turkey cutlet and a tough, dry…
Published: March 2001
Sauteed Turkey CutletsWhat’s the difference between a juicy, flavorful turkey cutlet and a tough, dry …
Published: March 2001
Asparagus with Bacon, Red Onion, and Balsamic VinaigretteIn fewer than 10 minutes, you can have both perfectly broiled asparagus and one …
Published: March 2001
Asparagus with Tomato-Basil VinaigretteIn fewer than 10 minutes, you can have both perfectly broiled asparagus and one …
Published: March 2001
Asparagus with Lemon-Shallot VinaigretteIn fewer than 10 minutes, you can have both perfectly broiled asparagus and one …
Published: March 2001
Broiled Asparagus with Soy-Ginger VinaigretteIn fewer than 10 minutes, you can have both perfectly broiled asparagus and one …
Published: March 2001
Simple Broiled AsparagusIn fewer than 10 minutes, you can have both perfectly broiled asparagus.
Published: March 2001
Coca-Cola HamThe right brine, the right sequence of oven temperatures, and the right glaze tr…
Published: March 2001
Orange, Cinnamon, and Star Anise GlazeThis glaze delivers unconventional, but still
compatible, flavors to a baked ha…
Published: March 2001
Spicy Pineapple-Ginger GlazeA glaze is one way to transform an uncured ham
into a succulent pork roast.
Published: March 2001
Apple Cider and Brown Sugar GlazeThis glaze works well with ham and roast pork.
Published: March 2001
Roast Fresh HamThe right brine, the right sequence of oven temperatures, and the right glaze tr…
Published: March 2001
Stuffed Bell Peppers with Chicken, Smoked Mozzarella, and BasilWe discovered a technique for producing soft, tender peppers that are still firm…
Published: March 2001
Stuffed Bell Peppers with Spiced Lamb, Currants, and Feta CheeseWe discovered a technique for producing soft, tender peppers that are still firm…
Published: March 2001
Classic Stuffed Bell PeppersWe discovered a technique for producing soft, tender peppers that are still firm…
Published: March 2001
Sauteed Wild MushroomsFor a great garnish to mushroom soup, float a few sautéed mushrooms in each bowl…
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