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  • Spicy Sichuan Noodles—Dan Dan Mian

    This rich, flavorful Chinese dish can be made without exotic ingredients.

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  • Spicy Sichuan Noodles with Shiitake Mushrooms

    This rich, flavorful Chinese dish can be made without exotic ingredients.

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  • Pan-Seared Filet Mignon

    For a well-crusted steak with a quick pan sauce, sear on the stovetop (in the right size pan) and finish in the oven.

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  • Bacon-Wrapped Filet Mignon

    For a well-crusted steak with a quick pan sauce, sear on the stovetop (in the right size pan) and finish in the oven.

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  • Madeira Pan Sauce with Mustard and Anchovies

    This sauce was inspired by one served in a Paris bistro, where the menu includes steak frites and nothing else.

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  • Argentinian-Style Fresh Parsley and Garlic Sauce—Chimichurri

    Like a loose, fresh salsa in consistency, this mixture is a common accompaniment to sautéed, roasted, and grilled meat in South America.

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  • The Ultimate Crispy Fried Chicken

    To solve the problem of leathery, underseasoned fried chicken, we brined and then air-dried the chicken parts before frying.

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  • Classic Tuna Salad

    Three simple steps eliminate the twin problems of tuna salad: watery texture and bland flavor.

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  • Tuna Salad with Balsamic Vinegar and Grapes

    Three simple steps eliminate the twin problems of tuna salad: watery texture and bland flavor.

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  • Curried Tuna Salad with Apples and Currants

    Three simple steps eliminate the twin problems of tuna salad: watery texture and bland flavor.

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  • Tuna Salad with Lime and Horseradish

    Three simple steps eliminate the twin problems of tuna salad: watery texture and bland flavor.

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  • Tuna Salad with Cauliflower, Jalapeno, and Cilantro

    Three simple steps eliminate the twin problems of tuna salad: watery texture and bland flavor.

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  • Four-Vegetable Soup

    For a quick, fresh-tasting soup, we use only four vegetables and souped-up commercial chicken broth.

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  • Perfect Cheese Omelet

    Melting the cheese without overcooking the eggs is just one problem we solved in producing an almost foolproof recipe for a moist, creamy cheese omelet.

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  • Perfect Cheese Omelet with Sauteed Mushroom and Thyme Filling

    Melting the cheese without overcooking the eggs is just one problem we solved in producing an almost foolproof recipe for a moist, creamy cheese omelet.

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  • Perfect Cheese Omelet with Bacon, Onion, and Scallion Filling

    Melting the cheese without overcooking the eggs is just one problem we solved in producing an almost foolproof recipe for a moist, creamy cheese omelet.

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  • Perfect Cheese Omelet with Sauteed Red Bell Pepper Filling wih Mushroom and Onion

    Melting the cheese without overcooking the eggs is just one problem we solved in producing an almost foolproof recipe for a moist, creamy cheese omelet.

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  • Stir-Fried Bok Choy with Soy Sauce and Ginger

    For best flavor, stir-fry or braise—don’t blanch or steam.

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  • Stir-Fried Bok Choy with Oyster Sauce and Garlic

    For best flavor, stir-fry or braise—don’t blanch or steam.

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  • Bok Choy Braised with Garlic

    For best flavor, stir-fry or braise—don’t blanch or steam.For best flavor, stir-fry or braise—don’t blanch or steam.

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  • Bok Choy Braised with Shiitake Mushrooms

    For best flavor, stir-fry or braise—don’t blanch or steam.For best flavor, stir-fry or braise—don’t blanch or steam.

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  • Sesame-Soy-Glazed Baby Bok Choy

    For best flavor, stir-fry or braise—don’t blanch or steam.

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  • Rhubarb Fool

    How do you tame rhubarb's tartness without losing its true flavor? We cooked 50 pounds of it to find out.

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  • Strawberry-Rhubarb Fool

    How do you tame rhubarb's tartness without losing its true flavor? We cooked 50 pounds of it to find out.

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  • Blueberry-Rhubarb Fool with Fresh Ginger

    How do you tame rhubarb's tartness without losing its true flavor? We cooked 50 pounds of it to find out.

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  • Chocolate Cream Pie with Cookie Crust

    Two kinds of chocolate and Oreo cookies produce a pie with rich chocolate flavor and an easy-to-slice crust.

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2001

May/June

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