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  • ONLINE EXTRA

    Tarragon-Sherry Cream Sauce for Veal

    This is an excellent pan sauce to make with veal cutlets.

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  • ONLINE EXTRA

    Stir-Fried Eggplant with Sweet Chili-Garlic Sauce

    Stir-fried vegetables make a great side dish, but can they step up to the plate as an entree? Casting our carnivorous doubts aside, we raided the produce aisle.

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  • ONLINE EXTRA

    Stir-Fried Portobellos with Soy-Maple Sauce

    Stir-fried vegetables make a great side dish, but can they step up to the plate as an entree? Casting our carnivorous doubts aside, we raided the produce aisle.

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  • ONLINE EXTRA

    White Sangria

    The best sangria is based on cheap wine and uses oranges and lemons as the only fruit.

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  • ONLINE EXTRA

    Grilled Chicken Teriyaki

    Tired of food-court chicken teriyaki wannabes, we were determined to develop a simple but authentic recipe.

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  • ONLINE EXTRA

    Thick and Chewy Chocolate Chip Cookie Bars

    A bar variation of our thick and chewy chocolate chip cookies.

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  • Moroccan Chicken with Olives and Lemon (Chicken Tagine)

    Time-consuming techniques and esoteric ingredients make cooking authentic Moroccan chicken a daunting proposition. We had one hour and supermarket staples.

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  • Moroccan Chicken with Chickpeas and Apricots

    Time-consuming techniques and esoteric ingredients make cooking authentic Moroccan chicken a daunting proposition. We had one hour and supermarket staples.

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  • Fish and Chips

    Restaurant versions of England's favorite fast food rarely measure up. But trying it at home produced a greasy mess. Could we conquer our fear of frying?

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  • Sweet and Smoky Grilled Tomato Salsa—Charcoal Grill

    Could we transform out-of-season tomatoes into a sweet and smoky salsa?

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  • Sweet and Smoky Grilled Tomato Salsa—Gas Grill

    Could we transform out-of-season tomatoes into a sweet and smoky salsa?

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  • London Broil For a Charcoal Grill

    Throwing a slab of cheap meat on the grill sounds easy, but the result can be more like chewing on a tire than on a nicely charred, tender steak.

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  • London Broil For a Gas Grill

    Throwing a slab of cheap meat on the grill sounds easy, but the result can be more like chewing on a tire than on a nicely charred, tender steak.

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  • Stir-Fried Portobellos with Ginger-Oyster Sauce

    Stir-fried vegetables make a great side dish, but can they step up to the plate as an entree? Casting our carnivorous doubts aside, we raided the produce aisle.

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  • Stir-Fried Portobellos with Sweet Chili-Garlic Sauce

    Stir-fried vegetables make a great side dish, but can they step up to the plate as an entree? Casting our carnivorous doubts aside, we raided the produce aisle.

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  • Stir-Fried Tofu with Ginger-Oyster Sauce

    Stir-fried vegetables make a great side dish, but can they step up to the plate as an entree? Casting our carnivorous doubts aside, we raided the produce aisle.

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  • Veal Scaloppini

    Supermarket veal cutlets are a far cry from the delicate fare served in restaurants. We set out to transform these convenient cutlets from tough to tender.

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  • Porcini-Marsala Pan Sauce

    This sauce is excellent with veal scaloppini.

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  • Lemon-Parsley Sauce

    This sauce is excellent with veal scaloppini.

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  • Chicken Salad with Asparagus and Sun-Dried Tomato Dressing

    A vinaigrette is a great remedy for the mayo rut. If only it would cling to the chicken.

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  • Thai-Style Chicken Salad with Spicy Peanut Dressing

    A vinaigrette is a great remedy for the mayo rut. If only it would cling to the chicken.

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  • Spanish-Style Chicken Salad with Roasted Red Pepper Dressing

    A vinaigrette is a great remedy for the mayo rut. If only it would cling to the chicken.

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  • Garlic and Olive Oil Mashed Potatoes

    We loved the idea of adding extra-virgin olive oil and garlic to our mashed potatoes—but not the harsh flavors and pasty texture.

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  • Ultimate Turtle Brownies

    Dark chocolate brownies, rich and chewy caramel, and sweet pecans--it's hard to go wrong with turtle brownies. But it's even harder to make them right.

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  • Strawberry Cream Cake

    What could possibly ruin the heavenly trio of cake, cream, and ripe strawberries? How about soggy cake, bland berries, and squishy cream?

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  • ONLINE EXTRA

    Baked 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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2006

May/June

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