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  • Mashed Potatoes with Scallions and Horseradish

    Simple but bold flavor combinations breathe new life into this classic

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  • Mashed Potatoes with Smoked Cheddar and Grainy Mustard

    Simple but bold flavor combinations breathe new life into this classic

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  • Mashed Potatoes with Smoked Paprika and Toasted Garlic

    Simple but bold flavor combinations breathe new life into this classic

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  • Mashed Potatoes with Blue Cheese and Port-Caramelized Onions

    Simple but bold flavor combinations breathe new life into this classic.

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  • Rustic Italian Bread

    We set out to turn four basic ingredients—flour, water, yeast, and salt—into a chewy, crusty bread that would put supermarket loaves to shame.

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  • Pan-Seared Sesame-Crusted Tuna Steaks

    How do you get a crisp, perfectly seared crust and a rare center? We cooked 50 pounds of tuna to find out.

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  • Ginger-Soy Sauce with Scallions

    A savory sauce to accompany tuna steaks.

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  • Pan-Seared Pepper-Crusted Tuna Steaks

    How do you get a crisp, perfectly seared crust and a rare center? We cooked 50 pounds of tuna to find out.

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  • Boston Baked Beans

    What sets great baked beans apart from the Boston tourist variety?

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  • Stir-Fried Pork, Green Beans, and Red Bell Pepper with Gingery Oyster Sauce

    For winning stir-fries, use the right cut of pork and stir-fry in batches.

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  • Spicy Stir-Fried Pork, Asparagus, and Onions with Lemon Grass

    For winning stir-fries, use the right cut of pork and stir-fry in batches.

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  • Sauteed Garlic-Lemon Spinach

    Quick cooking and a "squeeze" give this classic Italian side dish the texture and flavor it deserves.

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  • Creamy Baked Four-Cheese Pasta

    Tired of greasy, heavy pasta casseroles with stringy cheese and mushy noodles? We set out to make a creamy casserole with great flavor, properly cooked pasta, and a crisp bread crumb topping.

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  • Baked Four-Cheese Pasta with Tomatoes and Basil

    Tired of greasy, heavy pasta casseroles with stringy cheese and mushy noodles? We set out to make a creamy casserole with great flavor, properly cooked pasta, and a crisp bread crumb topping.

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  • Baked Four-Cheese Pasta with Prosciutto and Peas

    Tired of greasy, heavy pasta casseroles with stringy cheese and mushy noodles? We set out to make a creamy casserole with great flavor, properly cooked pasta, and a crisp bread crumb topping.

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  • German Apple Pancake

    This Old World classic combines the best qualities of a popover and a pancake. Could we make one that had both great apple flavor and perfect puff-pancake texture?

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  • Easy Caramel Sauce

    We created this sauce especially for our German Apple Pancake recipe, but it works well as an all-purpose caramel sauce.

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  • Chocolate Ganache Frosting

    The richest chocolate frosting is even easier.

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  • Yellow Cupcakes with Chocolate Ganache Frosting

    It turns out that the best cupcake recipe is also the easiest to make. And the richest chocolate frosting is even easier.

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  • Crispy Roast Lemon Chicken

    More than 30 chickens and 90 lemons later, we found that when it comes to great roast chicken, nothing beats a little squirt.

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  • Stir-Fried Pork, Eggplant, and Onions with Garlic and Black Pepper

    We wanted to make pork and vegetable stir-fries that had tender, flavorful pork and perfectly cooked vegetables—dishes that would taste authentic but would not have epic ingredient lists.

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2003

January/February

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