May/June 2003

May / June

2003
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Published: May 2003
What Is a Steak Tip?
We tell you how to identify this cut of meat and how to shop for it. 
Blackberry Coulis with Melon Liqueur
Published: May 2003
Blackberry Coulis with Melon Liqueur
Tired of thick, overly sweet fruit sauces that taste like jam? We found a way to…
Blueberry-Cinnamon Coulis
Published: May 2003
Blueberry-Cinnamon Coulis
Tired of thick, overly sweet fruit sauces that taste like jam? We found a way t…
Raspberry-Lime Coulis
Published: May 2003
Raspberry-Lime Coulis
Tired of thick, overly sweet fruit sauces that taste like jam? We found a way to…
Mixed Berry Coulis
Published: May 2003
Mixed Berry Coulis
Tired of thick, overly sweet fruit sauces that taste like jam? We found a way t…
Berry Coulis
Published: May 2003
Berry Coulis
Tired of thick, overly sweet fruit sauces that taste like jam? We found a way t…
Lemon Cheesecake
Published: May 2003
Lemon Cheesecake
Lemon is a fickle flavor, and pairing it with cream cheese requires a perfect ba…
Classic Cobb Salad
Published: May 2003
Classic Cobb Salad
Use a traditional dressing in a nontraditional way to improve the flavors in thi…
Chicken with 40 Cloves of Garlic
Published: May 2003
Chicken with 40 Cloves of Garlic
A hybrid pan-roasting/braising technique updates this classic French dish, makin…
Published: May 2003
Toasted Orzo with Fennel, Orange, and Olives
Toast pasta to golden brown and cook it risotto-style for a unique side dish.
Published: May 2003
Toasted Orzo with Peas and Parmesan
Toast pasta to golden brown and cook it risotto-style for a unique side dish.
Chicken Enchiladas with Red Chile Sauce
Published: May 2003
Chicken Enchiladas with Red Chile Sauce
Mexican cooking is notoriously time-consuming but delivers rich, deep flavors. C…
Published: May 2003
Asparagus, Watercress, and Carrot Salad with Thai Flavors
A quick sauté is the first step in creating salads with bold flavors and tender-…
Asparagus, Red Pepper, and Spinach Salad with Sherry Vinegar and Goat Cheese
Published: May 2003
Asparagus, Red Pepper, and Spinach Salad with Sherry Vinegar and Goat Cheese
A quick sauté is the first step in creating salads with bold flavors and tender-…
Weeknight Pasta Bolognese
Published: May 2003
Weeknight Pasta Bolognese
Lush, decadent, even a little unctuous, Bolognese sauce is everything you could …
Published: May 2003
Online Extra
Lemon Curd
This recipe compliments a lemon cheesecake perfectly.
Triple Citrus Cheesecake
Published: May 2003
Triple Citrus Cheesecake
Lemon is a fickle flavor, and pairing it with cream cheese requires a perfect ba…
Goat Cheese and Lemon Cheesecake with Hazelnut Crust
Published: May 2003
Goat Cheese and Lemon Cheesecake with Hazelnut Crust
Lemon is a fickle flavor, and pairing it with cream cheese requires a perfect b…
Published: May 2003
Online Extra
Garlic and Herb Marinade for Steak Tips
An unusual marinade is the secret to transforming restaurant chain-style "steak …
Published: May 2003
Online Extra
Toasted Orzo with Bacon, Rosemary, and Peas
Toast pasta to golden brown and cook it risotto-style for a unique side dish.
Published: May 2003
Online Extra
Asparagus and Arugula Salad with Cannellini Beans and Balsamic Vinegar
A quick sauté is the first step in creating salads with bold flavors and tender-…
Gas-Grilled Sirloin Steak Tips
Published: May 2003
Gas-Grilled Sirloin Steak Tips
Most marinades fail miserably, neither tenderizing meat nor adding much flavor. …
Charcoal-Grilled Sirloin Steak Tips
Published: May 2003
Charcoal-Grilled Sirloin Steak Tips
An unusual marinade is the secret to transforming restaurant chain-style "steak …
Published: May 2003
Garlic, Ginger, and Soy Marinade for Steak Tips
An unusual marinade is the secret to transforming restaurant chain-style "steak …
Published: May 2003
Southwestern Marinade for Steak Tips
An unusual marinade is the secret to transforming restaurant chain-style "steak…
Published: May 2003
Chicken Enchiladas with Tomatillo Sauce
Mexican cooking is notoriously time-consuming but delivers rich, deep flavors. C…
Published: May 2003
Asparagus and Mesclun Salad with Capers, Cornichons, and Hard-Cooked Eggs
A quick sauté is the first step in creating salads with bold flavors and tender-…
Published: May 2003
Pan Sauces 101
Just seared some steaks or cutlets? Don't wash that skillet! Here's how to use i…
Potholders
Published: May 2003
Potholders
Cool is good, hot is not.
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