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  • Baked Raspberry Tart

    Tart raspberries, rich custard, and a buttery crust are a classic, white-tablecloth combination. We were seeking a more rustic, casual approach.

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  • Baked Blackberry Tart

    Tart blackberries, rich custard, and a buttery crust are a classic, white-tablecloth combination. We were seeking a more rustic, casual approach.

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    Baked Blueberry-Raspberry Tart

    Tart berries, rich custard, and a buttery crust are a classic, white-tablecloth combination. We were seeking a more rustic, casual approach.

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    Cherry Tomato and Mozzarella Tart

    Tired of tomato tarts with soggy crusts and long preparation times? We experiment with "waterproofing" store-bought puff pastry to solve both problems.

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    Sun-Dried Tomato and Mozzarella Tart

    Tired of tomato tarts with soggy crusts and long preparation times? We experiment with "waterproofing" store-bought puff pastry to solve both problems.

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    Orange Ice

    Sharp and brassy, lemon ice can be a bitter experience, but it doesn't have to be that way.

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  • Grilled Flank Steak with Garlic-Shallot-Rosemary Marinade

    So what's wrong with marinating steak in bottled Italian salad dressing? A lot.

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  • Leek, Prosciutto, and Goat Cheese Frittata

    More challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.

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  • Paella

    Paella can be a big hit at restaurants but an unwieldy production at home. Could we re-create this Spanish classic in two hours without using any fancy equipment?

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  • Grilled Flank Steak with Garlic-Ginger-Sesame Marinade

    So what's wrong with marinating steak in bottled Italian salad dressing? A lot.

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  • Grilled Flank Steak with Garlic-Chile Marinade

    So what's wrong with marinating steak in bottled Italian salad dressing? A lot.

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  • Asparagus, Ham, and Gruyere Frittata

    More challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.

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  • Bacon, Potato, and Cheddar Frittata

    More challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.

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  • Frittata with Broccoli Rabe, Sun-Dried Tomatoes, and Fontina

    More challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.

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  • Sweet Sesame-Soy Vinaigrette

    We threw away the rulebook on vinaigrettes and used a host of unexpected ingredients.

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  • Fresh Apple and Parsley Dressing with Greens

    We threw away the rulebook on vinaigrettes and used a host of unexpected ingredients.

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  • Creamy Avocado Ranch Dressing

    We threw away the rulebook on vinaigrettes and used a host of unexpected ingredients.

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  • Orange-Port Dressing with Walnut Oil

    We threw away the rulebook on vinaigrettes and used a host of unexpected ingredients.

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  • Moroccan-Spiced Vinaigrette

    We threw away the rulebook on vinaigrettes and used a host of unexpected ingredients.

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  • Stuffed Thick-Cut Pork Chops with Spinach and Fontina Stuffing

    Filling the wrong chop with the wrong kind of stuffing and then cooking it using the wrong method produces familiar but easily improved results.

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  • Stuffed Thick-Cut Pork Chops with Red Onion Jam Stuffing with Port, Pecans, and Dried Fruit

    Filling the wrong chop with the wrong kind of stuffing and then cooking it using the wrong method produces familiar but easily improved results.

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  • Skillet-Roasted Potatoes

    Greasy potatoes, burnt crusts, and uneven cooking were just three of the problems we had to solve to resurrect this classic method of roasting spuds on the stovetop.

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  • Skillet-Roasted Potatoes with Garlic and Rosemary

    Greasy potatoes, burnt crusts, and uneven cooking were just three of the problems we had to solve to resurrect this classic method of roasting spuds on the stovetop.

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  • Skillet-Roasted Potatoes with Lemon and Chives

    Greasy potatoes, burnt crusts, and uneven cooking were just three of the problems we had to solve to resurrect this classic method of roasting spuds on the stovetop.

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  • Spicy Skillet-Roasted Potatoes with Chili and Cumin

    Greasy potatoes, burnt crusts, and uneven cooking were just three of the problems we had to solve to resurrect this classic method of roasting spuds on the stovetop.

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  • Orange-Flavored Chicken

    This Chinese restaurant standard—battered and fried chicken drenched in a saccharine, neon-colored sauce—leaves us cold. Could we upgrade this dish from third class to first class?

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  • Chocolate-Chunk Oatmeal Cookies with Pecans and Dried Cherries

    What could be better than an oatmeal cookie crammed with dozens of ingredients? How about an oatmeal cookie with just the right ingredients.

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2005

May/June

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