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Recipes

  • Romesco Sauce

    This classic sauce from Catalonia can be served with any type of grilled meat, poultry, or fish.

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  • Cilantro-Parsley Sauce with Pickled Jalapeños

    We developed this sauce for our grill-roasted beef tenderloin.

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  • Grill-Roasted Beef Tenderloin for a Crowd on a Charcoal Grill

    With a whole tenderloin going for as much as $180, uneven cooking, bland flavor, and a tough outer crust just don't cut it. Could we do it cheaper and better?

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  • Grill-Roasted Beef Tenderloin for a Crowd on a Gas Grill

    With a whole tenderloin going for as much as $180, uneven cooking, bland flavor, and a tough outer crust just don't cut it. Could we do it cheaper and better?

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  • Roasted Chicken Breasts

    Nothing is worse (or more common) than baked chicken breasts-chalky, sour meat topped with rubbery, flaccid skin. Could we make this simple dinner item worth eating?

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  • Acorn Squash with Brown Sugar

    Tired of mealy, stringy squash that takes an hour to bake? We wanted it faster and better.

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  • Acorn Squash with Rosemary-Dried Fig Compote

    Tired of mealy, stringy squash that takes an hour to bake? We wanted it faster and better.

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  • Lasagna Bolognese, Simplified

    Could we adapt and simplify this northern Italian classic for the American kitchen?

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  • Roasted Chicken Breasts with Herbs and Porcini Mushrooms

    Nothing is worse (or more common) than baked chicken breasts-chalky, sour meat topped with rubbery, flaccid skin. Could we make this simple dinner item worth eating?

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  • ONLINE EXTRA

    Mexican Rice

    'Arroz a la Mexicana' promises bright flavor and a pilaf-style texture, but it rarely delivers.

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  • Sesame Noodles with Shredded Chicken

    We set out to eliminate sticky noodles, gloppy sauce, and lackluster flavors.

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  • Sticky Buns with Pecans

    These bakery favorites are often too sweet, too big, too rich, and just too much.

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  • Sesame Noodles with Sweet Peppers and Cucumbers

    We set out to eliminate sticky noodles, gloppy sauce, and lackluster flavors.

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  • Overnight Sticky Buns

    These bakery favorites are often too sweet, too big, too rich, and just too much.

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  • Pineapple Upside-Down Cake

    This simple skillet dessert deserves better than bland flavors and soggy cake.

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  • Baked Potatoes for Twice-Baked Stuffed Potatoes

    Could we avoid the usual crunchy vegetables and soggy potato skin?

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  • Twice-Baked Stuffed Potatoes with Broccoli, Cheddar, and Scallions

    Could we avoid the usual crunchy vegetables and soggy potato skin?

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  • Twice-Baked Stuffed Potatoes with Bacon, Cabbage, and Cheddar

    Could we avoid the usual crunchy vegetables and soggy potato skin?

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  • Twice-Baked Stuffed Potatoes with Ham, Peas, and Gruyere

    Could we avoid the usual crunchy vegetables and soggy potato skin?

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  • ONLINE EXTRA

    Mexican Rice with Charred Tomatoes, Chiles, and Onion

    'Arroz a la Mexicana' promises bright flavor and a pilaf-style texture, but it rarely delivers.

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  • Orange-Cardamom Pineapple Upside-Down Cake

    This simple skillet dessert deserves better than bland flavors and soggy cake.

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  • ONLINE EXTRA

    Coconut-Ginger Pineapple Upside-Down Cake

    This simple skillet dessert deserves better than bland flavors and soggy cake.

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  • Microwave-Baked Potatoes for Twice-Baked Stuffed Potatoes

    Could we avoid the usual crunchy vegetables and soggy potato skin?

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2004

September/October

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