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Recipes

  • Yeasted Waffles

    Yes, yeasted waffles sound old-fashioned and they require an ounce of advance planning, but they are crispier, tastier, and easier to prepare than regular waffles.

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  • Chicken Biryani

    Chicken biryani is a complicated (and often greasy) "gourmet" Indian dish. Chicken and rice is a simple, but unremarkable, American one-pot meal. Could we find a happy medium?

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  • Yogurt Sauce

    This sauce provides a cool contrast to Chicken Biryani.

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  • Easy Pork Chops

    Dry and tough pork chops are the reality. Our dream was juicy, tender pork chops on the table in 20 minutes.

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  • Pork Chops with Mustard-Sage Sauce

    Dry and tough pork chops are the reality. Our dream was juicy, tender pork chops on the table in 20 minutes.

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  • Pork Chops with Brandy and Prunes

    Dry and tough pork chops are the reality. Our dream was juicy, tender pork chops on the table in 20 minutes.

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  • Pan-Seared Shrimp

    We wanted shrimp that were well caramelized but still moist, briny, and tender.

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  • Pan-Seared Shrimp with Garlic-Lemon Butter

    We wanted shrimp that were well caramelized but still moist, briny, and tender.

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  • Pan-Seared Shrimp with Ginger-Hoisin Glaze

    We wanted shrimp that were well caramelized but still moist, briny, and tender.

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  • Pan-Seared Shrimp with Chipotle-Lime Glaze

    We wanted shrimp that were well caramelized but still moist, briny, and tender.

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  • Pissaladiere—Provencal Pizza

    Pissaladière, the classic olive, anchovy, and onion pizza from Provence, is easy enough to prepare, but each ingredient must be handled just so.

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  • Spinach Lasagna

    We dump the mozzarella, add cottage cheese, and soak no-boil noodles in hot tap water. Is this any way to treat a northern Italian classic?

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  • Orange, Avocado, and Watercress Salad with Ginger-Lime Vinaigrette

    Slice the oranges into small pieces and use lime juice to make a bold dressing.

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  • Baklava

    Part pastry, part confection, baklava often combines the downfalls of both: too soggy and too sweet. We made more than three dozen baklava to uncover its secrets.

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  • Pistachio Baklava with Cardamom and Rose Water

    Part pastry, part confection, baklava often combines the downfalls of both: too soggy and too sweet. We made more than three dozen baklava to uncover its secrets.

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  • Orange Jicama Salad with Sweet and Spicy Peppers

    Slice the oranges into small pieces and use lime juice to make a bold dressing.

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  • ONLINE EXTRA

    Orange and Radish Salad with Arugula

    Slice the oranges into small pieces and use lime juice to make a bold dressing.

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  • Classic Brownies

    Whatever happened to the chewy, not-over-the-top chocolaty brownie from our childhood?

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  • Spinach Lasagna with Prosciutto

    We dump the mozzarella, add cottage cheese, and soak no-boil noodles in hot tap water. Is this any way to treat a northern Italian classic?

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  • ONLINE EXTRA

    Spinach Lasagna with Mushrooms

    We dump the mozzarella, add cottage cheese, and soak no-boil noodles in hot tap water. Is this any way to treat a northern Italian classic?

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  • ONLINE EXTRA

    Chocolate Glazed Mint-Frosted Brownies

    These brownies have both a mint frosting and a chocolate glaze.

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  • Classic Brownies with Coconut-Pecan Topping

    These brownies have the flavors of German-chocolate cake.

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  • Glazed Scones

    We wanted light, tender scones with a buttery flavor and gentle sweetness.

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2004

March/April

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