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  • Southeast Asian-Style Spring Rolls

    Restaurant spring rolls often feature gummy noodles, soggy rice paper, and saccharine peanut dipping sauce. We set out to produce light, fresh, and easy-to-make spring rolls.

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  • Southeast Asian-Style Spring Rolls With Shrimp

    Restaurant spring rolls often feature gummy noodles, soggy rice paper, and saccharine peanut dipping sauce. We set out to produce light, fresh, and easy-to-make spring rolls.

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  • Peanut Dipping Sauce

    This sauce is gently spicy and sweet—a perfect accompaniment to Southeast Asian spring rolls.

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  • Chicken Vesuvio

    We solve the problems of this Chicago chicken and potatoes classic: dull meat, soggy skin, tasteless potatoes, and a bitter sauce.

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  • Caramelized Onions

    Caramelized onions can take hours to make and often turn out stringy, dry, or charred. Here's how to produce this simple but universal condiment in just 45 minutes.

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  • Bacon, Scallion, and Caramelized Onion Dip

    Caramelized onions can take hours to make and often turn out stringy, dry, or charred. Here's how to produce this simple but universal condiment in just 45 minutes.

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  • Caramelized Onion Sauce with White Wine

    Caramelized onions can take hours to make and often turn out stringy, dry, or charred. Here's how to produce this simple but universal condiment in just 45 minutes.

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  • Caramelized Onion Jam with Dark Rum

    Caramelized onions can take hours to make and often turn out stringy, dry, or charred. Here's how to produce this simple but universal condiment in just 45 minutes.

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  • Classic Beef Stroganoff

    This retro Russian dish may look like a stew, but it's actually a quick saute that can be on the table in 20 minutes.

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  • Crisp Breaded Pork Cutlets

    Tender cutlets in a crisp crust-rather than greasy disks-are a sure thing when you know the two keys to pan-frying: enough oil and enough heat.

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  • Japanese-Style Crisp Breaded Pork Cutlets (Tonkatsu)

    Tender cutlets in a crisp crust-rather than greasy disks-are a sure thing when you know the two keys to pan-frying: enough oil and enough heat.

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  • Tonkatsu Sauce

    In Japanese restaurants, fried pork cutlets called tonkatsu are popular and are accompanied by this sauce.

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  • Pasta and Garlic-Lemon Tuna Sauce with Capers and Parsley

    Follow these simple steps to transform canned tuna and a few other staples into a quick, highly flavored pasta dinner.

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  • Pasta and Red Pepper Tuna Sauce with Anchovies, Garlic and Basil

    Follow these simple steps to transform canned tuna and a few other staples into a quick, highly flavored pasta dinner.

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  • Pasta and Tomato Tuna Sauce with Garlic and Mint

    Follow these simple steps to transform canned tuna and a few other staples into a quick, highly flavored pasta dinner.

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  • Pasta and Sicilian-Style Tuna Sauce with Raisins, Green Olives, and Basil

    Follow these simple steps to transform canned tuna and a few other staples into a quick, highly flavored pasta dinner.

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  • Braised Belgian Endive

    Add a pinch of sugar and stick to the stovetop for tender braised endive with multidimensional flavor.

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  • Braised Belgian Endive with Bacon and Cream

    Add a pinch of sugar and stick to the stovetop for tender braised endive with multidimensional flavor.

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  • Pate a Choux—Cream Puff Paste

    Not just the pastry basis for profiteroles, pate a choux is also used in eclairs, cream puffs, and gougeres.

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  • Bittersweet Chocolate Sauce

    We developed this recipe for profiteroles but it works as well on ice cream.

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  • Profiteroles

    Bad profiteroles are misshapen, underrisen, soggy affairs. Great profiteroles are crisp and delicate—and they can be made at home in just 90 minutes.

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  • Soft and Chewy Molasses Spice Cookies

    Dry, tasteless molasses cookies belong on a Christmas tree, not in a cookie jar. We made more than 50 batches to find the best recipe for an uncommonly soft, chewy cookie with warm, tingling spices.

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  • Molasses Spice Cookies with Dark Rum Glaze

    Dry, tasteless molasses cookies belong on a Christmas tree, not in a cookie jar. We made more than 50 batches to find the best recipe for an uncommonly soft, chewy cookie with warm, tingling spices.

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  • Molasses Spice Cookies with Orange Essence

    Dry, tasteless molasses cookies belong on a Christmas tree, not in a cookie jar. We made more than 50 batches to find the best recipe for an uncommonly soft, chewy cookie with warm, tingling spices.

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  • Cider-Braised Belgian Endive with Apples

    Add a pinch of sugar and stick to the stovetop for tender braised endive with multidimensional flavor.

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2002

January/February

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