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  • Spaghetti Alla Carbonara

    Restaurant carbonara is often an unctuous, congealed mass of cheese, eggs, and bacon. We set out to rediscover the beauty in the beast.

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  • Steak au Poivre with Brandied Cream Sauce

    Steak au poivre can be nothing more than uninspired skillet steak. We were after the real thing—a silky sauce married to a well-seared crust of pungent, cracked peppercorns.

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  • Crisp Breaded Chicken Cutlets

    Breaded cutlets promise a moist, tender interior and crunchy, crisp exterior. But to get there, you have to follow the rules.

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  • Crisp Breaded Chicken Cutlets with Parmesan (Chicken Milanese)

    Breaded cutlets promise a moist, tender interior and crunchy, crisp exterior. But to get there, you have to follow the rules.

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  • Crisp Breaded Chicken Cutlets with Garlic and Oregano

    Breaded cutlets promise a moist, tender interior and crunchy, crisp exterior. But to get there, you have to follow the rules.

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  • Deviled Crisp Breaded Chicken Cutlets

    Breaded cutlets promise a moist, tender interior and crunchy, crisp exterior. But to get there, you have to follow the rules.

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  • Mustard-Balsamic Vinaigrette

    To make an assertive but well-balanced vinaigrette, choose the mustard carefully, match it with the right vinegar, and leave the extra-virgin olive oil on the shelf.

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  • Mustard and Roasted Garlic Vinaigrette

    To make an assertive but well-balanced vinaigrette, choose the mustard carefully, match it with the right vinegar, and leave the extra-virgin olive oil on the shelf.

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  • Mustard Vinaigrette with Lemon and Fines Herbes

    To make an assertive but well-balanced vinaigrette, choose the mustard carefully, match it with the right vinegar, and leave the extra-virgin olive oil on the shelf.

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  • Bouillabaisse Style Fish Stew

    Could we make a richly scented seafood stew at home in two hours with supermarket fish and no sous-chef?

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  • Garlic-Rubbed Croutons

    An accompaniment for Bouillabaisse.

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  • Rouille for Bouillabaisse

    Bouillabaisse wouldn't be complete without this garlicky sauce.

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  • ONLINE EXTRA

    Ratatouille

    How do you transform an oily, bland vegetable stew into a brightly flavored ratatouille? For starters, heat your oven to 500 degrees.

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  • Classic Blueberry Muffins

    Some like them big, bland, and coarse. We like them rich, moist, and dainty, without the bother of creaming butter or finding great fresh berries.

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  • Cinnamon-Sugar-Dipped Blueberry Muffins

    Some like them big, bland, and coarse. We like them rich, moist, and dainty, without the bother of creaming butter or finding great fresh berries.

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  • Ginger-Glazed or Lemon-Glazed Blueberry Muffins

    Some like them big, bland, and coarse. We like them rich, moist, and dainty, without the bother of creaming butter or finding great fresh berries.

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  • Apple Cake

    Some apple cakes turn out shellacked and inedible while others are eggy and sodden. Fifty apple cakes later, we discovered a better way.

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  • Roasted Chicken Breasts with Olives, Parsley, and Lemon

    Nothing is worse (or more common) than baked chicken breasts—chalky, sour meat topped with rubbery, flaccid skin. Could we make this simple dinner item worth eating?

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2001

September/October

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