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  • ONLINE EXTRA

    Sauteed Mushrooms with Bacon and Pearl Onions

    Bland supermarket button mushrooms shrink and shrivel when sautéed. We wanted more flavor and more mushrooms.

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  • ONLINE EXTRA

    Chocolate-Orange Mousse

    Rich, frosting-like mousse is utterly delicious--for about two spoonfuls. Yet light and silky versions often lack decent chocolate flavor. Could we have the best of both worlds?

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  • ONLINE EXTRA

    Chocolate-Raspberry Mousse

    Rich, frosting-like mousse is utterly delicious--for about two spoonfuls. Yet light and silky versions often lack decent chocolate flavor. Could we have the best of both worlds?

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  • ONLINE EXTRA

    Premium Dark Chocolate Mousse

    Rich, frosting-like mousse is utterly delicious--for about two spoonfuls. Yet light and silky versions often lack decent chocolate flavor. Could we have the best of both worlds?

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  • ONLINE EXTRA

    Orange-Flavored Beef

    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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  • ONLINE EXTRA

    Indoor Grilled Tomato and Cheese Pizzas

    Burnt or bland, most homemade versions of this restaurant classic can't come close. Could we make grilled pizza a success for the backyard cook?

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  • ONLINE EXTRA

    Chocolate-Chunk Oatmeal Cookies with 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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  • Refried Beans

    Homemade refried beans are much better than store-bought—and very easy if you start with canned beans.

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  • Skillet Chicken Pot Pie

    Many pot pie recipes treat the chicken and vegetables as mere hitchhikers in the rich, creamy sauce. We thought it was time to end the free ride.

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  • Huevos Rancheros

    Getting this humble Mexican breakfast just right is easy when you have homemade tortillas and ripe tomatoes lying around. All we had were mediocre supermarket staples.

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  • Oven-Barbecued Spareribs

    Most oven rib recipes slather on smoke-flavored sauce for an ersatz barbecue experience. Could we get the smoky flavor and fork-tender texture of true barbecue indoors?

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  • Hot and Sour Soup

    Spicy, bracing, rich, and complex, this classic Chinese soup has all the trappings of a full day in the kitchen. Not bad for a 20-minute dish.

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  • Potatoes Lyonnaise

    Buttery, earthy, and sweet, this French bistro take on skillet potatoes and onions usually requires tons of time—and butter. Could we get away with using less?

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  • Sauteed Mushrooms with Shallots and Thyme

    Bland supermarket button mushrooms shrink and shrivel when sautéed. We wanted more flavor and more mushrooms.

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  • Sauteed Mushrooms with Garlic, Parmesan, and Bread Crumbs

    Bland supermarket button mushrooms shrink and shrivel when sautéed. We wanted more flavor and more mushrooms.

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  • Sauteed Mushrooms with Sesame and Ginger

    Bland supermarket button mushrooms shrink and shrivel when sautéed. We wanted more flavor and more mushrooms.

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  • Glazed All-Beef Meatloaf

    An all-beef meatloaf may be convenient, but it's also tough, dry, and dense. We went through 260 pounds of beef to find the best way to lighten the loaf.

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  • Flaky Buttermilk Biscuits

    How do you get tender, flaky biscuits with truly distinctive layers? It's a pressing issue.

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  • Dark Chocolate Mousse

    Rich, frosting-like mousse is utterly delicious--for about two spoonfuls. Yet light and silky versions often lack decent chocolate flavor. Could we have the best of both worlds?

    View this recipe
  • Lemon Bundt Cake

    Lemons are tart, brash, and aromatic. Why, then, is it so hard to capture these assertive flavors in a straightforward Bundt cake?

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  • Oven-Barbecued Spareribs

    Most oven rib recipes slather on smoke-flavored sauce for an ersatz barbecue experience. Could we get the smoky flavor and fork-tender texture of true barbecue indoors?

    View this recipe

2006

January/February

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