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Recipes

  • Quick Homemade Chicken Stock

    Just the right combination of four common ingredients—plus a little water and salt—makes an exceptional soup.

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  • Pot-Au-Feu

    A French boiled dinner seems hopelessly out of date, but we thought it was worth revisiting. Could we bring this one-dish classic back from the brink of extinction?

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  • Eggplant Parmesan

    Traditional recipes fry breaded eggplant in copious amounts of oil. Could we eliminate the frying, streamline the dish, and make it taste better than the original?

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  • Garlic-Rosemary Roast Chicken with Jus

    What is the secret to moist, tender roast chicken with robust—not raucous—garlic and rosemary flavor?

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  • Garlic-Rosemary Roast Chicken with Potatoes

    What is the secret to moist, tender roast chicken with robust--not raucous--garlic and rosemary flavor?

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  • Pasta with Sun-Dried Tomatoes, Ricotta, and Peas

    Sun-dried tomatoes can be dry and overpowering. We set out to solve both problems.

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  • Pasta with Arugula, Goat Cheese, and Sun-Dried Tomato Pesto

    Sun-dried tomatoes can be dry and overpowering. We set out to solve both problems.

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  • Pasta with Green Olive-Sun-Dried Tomato Sauce and Toasted Bread Crumbs

    Sun-dried tomatoes can be dry and overpowering. We set out to solve both problems.

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  • Hearty Lentil Soup

    Does a bowl of lentil soup sound about as inspiring as a serving of instant oatmeal? We set out to put the taste and texture back into this simple dish.

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  • Hearty Lentil Soup with Spinach

    Does a bowl of lentil soup sound about as inspiring as a serving of instant oatmeal? We set out to put the taste and texture back into this simple dish.

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  • Hearty Lentil Soup with Fragrant Spices

    Does a bowl of lentil soup sound about as inspiring as a serving of instant oatmeal? We set out to put the taste and texture back into this simple dish.

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  • Fish Meuniere with Browned Butter and Lemon

    This simple French restaurant classic deserves a place in the repertoire of any good home cook. . . . Or does it?

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  • Fish Meuniere with Toasted Slivered Almonds

    This simple French restaurant classic deserves a place in the repertoire of any good home cook. . . . Or does it?

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  • Fish Meuniere with Capers

    This simple French restaurant classic deserves a place in the repertoire of any good home cook. . . . Or does it?

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  • Oven Fries

    The savings in calories and fat are no reason to eat an oven fry--it has to taste good. With its leathery crust and mealy interior, the typical oven fry needs work.

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  • Chocolate Sour Cream Bundt Cake

    Tired of great-looking chocolate Bundt cakes that are bland and boring? So were we. Our ideal cake would be moist, rich with chocolate flavor, and attractive.

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  • Tangy Whipped Cream

    The combination of heavy cream, sour cream, light brown sugar, and vanilla creates a whipped cream with an even balance of sweetness and tang.

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  • Lightly Sweetened Raspberries

    Try these on a chocolate bundt cake, on top of ice cream, or just with whipped cream.

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  • Skillet Apple Brown Betty

    This combination of apples, sugar, and buttered bread crumbs inevitably results in a soggy mess of a dessert. It was time to give "Betty" a serious makeover.

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  • Skillet Apple Brown Betty with Pecans and Dried Cranberries

    This combination of apples, sugar, and buttered bread crumbs inevitably results in a soggy mess of a dessert. It was time to give "Betty" a serious makeover.

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  • Skillet Apple Brown Betty with Golden Raisins and Calvados

    This combination of apples, sugar, and buttered bread crumbs inevitably results in a soggy mess of a dessert. It was time to give "Betty" a serious makeover.

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  • ONLINE EXTRA

    Pasta with Sun-Dried Tomatoes, Cauliflower, and Thyme-Infused Cream

    Sun-dried tomatoes can be dry and overpowering. We set out to solve both problems.

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  • Rich Beef Stock

    Contrary to modern kitchen wisdom, it takes a lot of browned beef and a few small bones to make good soup broth.

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  • Sweet Potato Oven Fries

    The savings in calories and fat are no reason to eat an oven fry—it has to taste good. With its leathery crust and mealy interior, the typical oven fry needs work.

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2004

January/February

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