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  • Roasted Garlic Jus

    Forget mint sauce—this is all you need to serve with a perfectly-roasted leg of lamb.

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  • Pan-Roasted Broccoli

    Pan-roasting works beautifully for many vegetables. So what's the problem with broccoli?

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    Pan-Roasted Broccoli with Tomatoes and Curry

    Pan-roasting works beautifully for many vegetables. So what's the problem with broccoli?

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    Flaky Buttermilk Biscuits with Parmesan

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

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    Lemon Panna Cotta

    What makes this simple chilled Italian cream great? Balanced proportions, sound technique, and a light hand with the gelatin.

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  • Pepper-Crusted Filet Mignon

    Black peppercorns bring a welcome flavor boost—but also a punishing blast of heat--to this mild-tasting cut. Could we lose the pain without giving up the flavor?

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  • Port Cherry Reduction Sauce

    This sauce was created as an accompaniment for Pepper-Crusted Filet Mignon.

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  • Blue Cheese Chive Butter

    This is an excellent accompaniment to Pepper-Crusted Filet Mignon.

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  • Chicken Kiev

    Crisply breaded and packed with herb butter, this Russian transplant was a star of the 1960s American restaurant scene. Can a home kitchen do it justice?

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  • Marinara Sauce

    Could we make a sauce with complex but fresh flavors—from scratch—in less than an hour?

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  • Garlic-Roasted Leg of Lamb

    Few roasts make as grand an entrance as roasted leg of lamb, but its charms quickly fade upon carving. We wanted the gristle (and gaminess) gone before we entered the dining room.

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  • Pork and Cabbage Dumplings—Wor Tip

    Can you really make great Chinese-restaurant dumplings at home? We wanted a light filling, the right wrapper, and the perfect mix of flavors.

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  • Scallion Dipping Sauce

    Can you really make great Chinese-restaurant dumplings at home? We wanted a light filling, the right wrapper, the perfect mix of flavors—and just the right dipping sauce.

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  • Cider-Glazed Pork Chops

    Thin boneless chops cook up dry and bland, but their convenience is enticing. Could we turn them into a flavorful weeknight meal?

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  • Glazed Pork Chops with German Flavors

    Thin boneless chops cook up dry and bland, but their convenience is enticing. Could we turn them into a flavorful weeknight meal?

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  • Glazed Pork Chops with Asian Flavors

    Thin boneless chops cook up dry and bland, but their convenience is enticing. Could we turn them into a flavorful weeknight meal?

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    Pan-Roasted Broccoli with Lemon Browned Butter

    Pan-roasting works beautifully for many vegetables. So what's the problem with broccoli?

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  • Pan-Roasted Broccoli with Spicy Southeast Asian Flavors

    Pan-roasting works beautifully for many vegetables. So what's the problem with broccoli?

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  • Pan-Roasted Broccoli with Creamy Gruyêre Sauce

    Pan-roasting works beautifully for many vegetables. So what's the problem with broccoli?

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  • Old-Fashioned Chocolate Layer Cake

    What ever happened to those towering slices of chocolate cake slathered with billowy frosting? We baked 130 cakes in search of the perfect wedge.

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  • Multigrain Bread

    Some multigrain bread is better suited to propping open a door than making a sandwich. We wanted a light but flavorful loaf—and we didn't want to spend all day making it.

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2006

March/April

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