Menu
Search
Menu
Close

Recipes

  • Classic Stuffed Bell Peppers

    We discovered a technique for producing soft, tender peppers that are still firm enough to hold simple but flavorful fillings.

    View this recipe
  • Stuffed Bell Peppers with Spiced Lamb, Currants, and Feta Cheese

    We discovered a technique for producing soft, tender peppers that are still firm enough to hold simple but flavorful fillings.

    View this recipe
  • Stuffed Bell Peppers with Chicken, Smoked Mozzarella, and Basil

    We discovered a technique for producing soft, tender peppers that are still firm enough to hold simple but flavorful fillings.

    View this recipe
  • Roast Fresh Ham

    The right brine, the right sequence of oven temperatures, and the right glaze transform an uncured ham into a pork roast with rich, moist meat and crackling crisp skin.

    View this recipe
  • Apple Cider and Brown Sugar Glaze

    This glaze works well with ham and roast pork.

    View this recipe
  • Spicy Pineapple-Ginger Glaze

    A glaze is one way to transform an uncured ham into a succulent pork roast.

    View this recipe
  • Orange, Cinnamon, and Star Anise Glaze

    This glaze delivers unconventional, but still compatible, flavors to a baked ham.

    View this recipe
  • Coca-Cola Ham

    The right brine, the right sequence of oven temperatures, and the right glaze transform an uncured ham into a pork roast with rich, moist meat and crackling crisp skin.

    View this recipe
  • Simple Broiled Asparagus

    In fewer than 10 minutes, you can have both perfectly broiled asparagus.

    View this recipe
  • Broiled Asparagus with Soy-Ginger Vinaigrette

    In fewer than 10 minutes, you can have both perfectly broiled asparagus and one of these four quick sauces.

    View this recipe
  • Asparagus with Lemon-Shallot Vinaigrette

    In fewer than 10 minutes, you can have both perfectly broiled asparagus and one of these four quick sauces.

    View this recipe
  • Asparagus with Tomato-Basil Vinaigrette

    In fewer than 10 minutes, you can have both perfectly broiled asparagus and one of these four quick sauces.

    View this recipe
  • Asparagus with Bacon, Red Onion, and Balsamic Vinaigrette

    In fewer than 10 minutes, you can have both perfectly broiled asparagus and one of these four quick sauces.

    View this recipe
  • Sauteed Turkey Cutlets

    What’s the difference between a juicy, flavorful turkey cutlet and a tough, dry one? Use just the right amount of heat and brown only on one side.

    View this recipe
  • Honey-Mustard and Tarragon Pan Sauce for Turkey Cutlets

    What’s the difference between a juicy, flavorful turkey cutlet and a tough, dry one? Among other things, a savory pan sauce.

    View this recipe
  • Warm-Spiced Pan Sauce with Currants and Almonds

    This sauce adds extra flavors to turkey cutlets.

    View this recipe
  • Pasta with Garlic and Oil—Aglio E Olio

    The marriage of cooked and raw garlic as well as a generous splash of extra-virgin olive oil just before serving make this simple dish shout with flavor.

    View this recipe
  • Fried Rice with Peas and Bean Sprouts

    For fried rice that is light and flavorful rather than sodden and greasy, cook the ingredients in batches and forget about your fear of frying.

    View this recipe
  • ONLINE EXTRA

    Fried Rice with Shrimp, Pork, and Peas

    If you prefer your Chinese BBQ in fried rice, we've included two variations that incorporate the pork directly in the rice—which is also a great way to use up any leftovers.

    View this recipe
  • Thai-Style Curried Chicken Fried Rice

    For fried rice that is light and flavorful rather than sodden and greasy, cook the ingredients in batches and forget about your fear of frying.

    View this recipe
  • Creamy Mushroom Soup

    Long, slow cooking turns ordinary supermarket mushrooms into deeply flavored, creamy mushroom soup.

    View this recipe
  • Thin, Crispy Chocolate Chip Cookies

    Three sweeteners and a slow but effective baking technique yield cookies with a satisfying crunch and a praline-like texture.

    View this recipe
  • Coconut Layer Cake

    A triumvirate of coconut products puts maximum coconut flavor in this classic, tender cake.

    View this recipe
  • Sauteed Wild Mushrooms

    For a great garnish to mushroom soup, float a few sautéed mushrooms in each bowl of soup for visual, textural, and flavor appeal.

    View this recipe

2001

March/April

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection