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  • Pan-Roasted Chicken with Shallot and Vermouth Sauce

    A restaurant technique promises superbly crisp skin on roast chicken with just 20 minutes of cooking time. Is it too good to be true?

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  • Pan-Roasted Chicken with Sherry-Rosemary Sauce

    A restaurant technique promises superbly crisp skin on roast chicken with just 20 minutes of cooking time. Is it too good to be true?

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  • Pan-Roasted Chicken with Cognac-Mustard Sauce

    A restaurant technique promises superbly crisp skin on roast chicken with just 20 minutes of cooking time. Is it too good to be true?

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  • Kung Pao Shrimp

    Tired of the dull, gloppy restaurant renditions of this Sichuan classic? With a few Asian pantry staples, you can make a spicy kung pao that puts most restaurant versions to shame.

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  • Tuscan-Style Garlic-Rosemary Roast Pork Loin with Jus

    Perfumed with rosemary and garlic, this simple roast can turn out dry, tough, or bitter. We made more than 40 roasts to perfect this classic Italian recipe.

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  • Tuscan-Style Garlic-Rosemary Roast Pork Loin with Roasted Potatoes

    Perfumed with rosemary and garlic, this simple roast can turn out dry, tough, or bitter. We made more than 40 roasts to perfect this classic Italian recipe.

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  • Tuscan-Style Garlic-Rosemary Roast Pork Loin with Fennel

    Perfumed with rosemary and garlic, this simple roast can turn out dry, tough, or bitter. We made more than 40 roasts to perfect this classic Italian recipe.

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  • Caesar Dip with Parmesan and Anchovies

    Supermarket and homemade soup-mix dips have relegated the crudités platter to a bad memory. But the proper base and a few bold ingredients can bring it back.

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  • Chipotle-Lime Dip with Scallions

    Supermarket and homemade soup-mix dips have relegated the crudités platter to a bad memory. But the proper base and a few bold ingredients can bring it back.

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  • Creamy Horseradish Dip

    Supermarket and homemade soup-mix dips have relegated the crudités platter to a bad memory. But the proper base and a few bold ingredients can bring it back.

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  • Green Goddess Dip

    Supermarket and homemade soup-mix dips have relegated the crudités platter to a bad memory. But the proper base and a few bold ingredients can bring it back.

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  • Feta-Mint Dip with Yogurt

    Supermarket and homemade soup-mix dips have relegated the crudités platter to a bad memory. But the proper base and a few bold ingredients can bring it back.

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  • Simple Lasagna with Hearty Tomato-Meat Sauce

    Traditional lasagna takes the better part of a day to make. Could we get really good lasagna on the table in just 90 minutes?

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  • Simple Applesauce

    Choose the right apple, don't peel it, and add nothing more than sugar and water. It's that simple.

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  • Greek Salad

    Iceberg lettuce, green peppers, tasteless tomatoes, bland feta, and canned olives. Sound familiar? We wanted a Greek salad that was worth eating.

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  • Country-Style Greek Salad

    Iceberg lettuce, green peppers, tasteless tomatoes, bland feta, and canned olives. Sound familiar? We wanted a Greek salad that was worth eating.

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  • Corn Muffins

    Not just for breakfast, these quick, tender, corn muffins rely on one simple method and one key ingredient.

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  • Corn and Apricot Muffins with Orange Essence

    Not just for breakfast, these quick, tender, corn muffins rely on one simple method and one key ingredient.

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  • Bacon-Scallion Corn Muffins with Cheddar Cheese

    Not just for breakfast, these quick, tender, corn muffins rely on one simple method and one key ingredient.

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  • Poached Pear and Almond Tart

    A soggy crust, sodden filling, and lackluster pears often afflict this French classic. Made right, it's the perfect marriage of flavors and textures.

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  • ONLINE EXTRA

    Kung Pao Chicken

    Tired of the dull, gloppy restaurant renditions of this Sichuan classic? With a few Asian pantry staples, you can make a spicy kung pao that puts most restaurant versions to shame.

    View this recipe

2002

September/October

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