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  • Chicken Fajitas Indoors

    Dry, stringy chicken breasts and limp, tasteless vegetables desperately need a truckload of toppings. How about chicken fajitas that taste great on their own?

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    Stir-Fried Thai-Style Shrimp with Chiles and Shallots

    This dish offers an exotic change of pace from Chinese stir-fries. But who has shrimp paste, tamarind pulp, galangal, and palm sugar, plus three hours to make dinner?

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    Tall and Fluffy Mile-High Whole Wheat Buttermilk Biscuits

    Tall, fluffy, and tangy, drop biscuits are the holy grail of biscuit making, but they require just the right mix of ingredients and technique.

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  • Chicken Biryani for a Crowd

    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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    Foolproof All-Butter Pie Pastry for Prebaked Pie Shell

    All-butter pie doughs tout great flavor, but they often fail to be flaky and are notoriously difficult to work with. Could we get everything right?

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  • Chicken Fajitas for Charcoal Grill

    Dry, stringy chicken breasts and limp, tasteless vegetables desperately need a truckload of toppings. How about chicken fajitas that taste great on their own?

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  • Chicken Fajitas for Gas Grill

    Dry, stringy chicken breasts and limp, tasteless vegetables desperately need a truckload of toppings. How about chicken fajitas that taste great on their own?

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  • Vegetable Torta

    Could we turn bland and soggy piles of eggplant and zucchini into a rich, savory tart?

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  • Fettuccine Alfredo

    This quintessential Roman dish -- fresh egg noodles, cheese, butter, and cream -- requires few ingredients and little time. Why, then, does Alfredo so often fail?

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  • Mustard-Cream Pan Sauce

    This sauce goes very well with steak.

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  • Tomato-Caper Pan Sauce

    This recipe goes very well with steak.

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  • Butternut Squash Risotto

    This classic Italian dish can be so sticky, starchy, and saccharine that just one bite is too much. We wanted a savory, well-balanced version that would keep us coming back for more.

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  • Butternut Squash Risotto with Spinach and Toasted Pine Nuts

    This classic Italian dish can be so sticky, starchy, and saccharine that just one bite is too much. We wanted a savory, well-balanced version that would keep us coming back for more.

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  • Chicken Francese with Tomato and Tarragon

    This fast-fading star of red-sauce Italian restaurants often features a rubbery coating and a puckery lemon sauce. Yet this quick dinner still holds promise for the home cook.

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  • Foolproof All-Butter Pastry

    All-butter pie doughs tout great flavor, but they often fail to be flaky and are notoriously difficult to work with. Could we get everything right?

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  • Deep-Dish Apple Pie

    We wanted mounds of tender, juicy apples in our deep-dish pie, but first we had to wade through half-baked apples, soupy fillings, and sodden crusts.

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  • Raspberry Streusel Bars

    Sandy, crumbly, and bland shouldn't be words used to describe a raspberry bar. Tender, fruity, and crunchy—that's more like it.

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  • Chicken Francese

    This fast-fading star of red-sauce Italian restaurants often features a rubbery coating and a puckery lemon sauce. Yet this quick dinner still holds promise for the home cook.

    View this recipe
  • Pan-Seared Inexpensive Steak

    Tired of paying $12 a pound for porterhouse or T-bone? We tested 12 'cheap' steaks to find out how to save money without skimping on flavor or texture.

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2005

September/October

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