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  • ONLINE EXTRA

    Brown Rice 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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  • ONLINE EXTRA

    German Chocolate Sheet Cake

    This cake has made it into the dessert hall of fame, but a closer look reveals shortcomings: faint chocolate flavor, microsuede-like texture, and a complicated mixing process.

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  • Charcoal-Grilled Onions

    Grilled onions usually cook up blackened outside and raw inside. Is there a better way?

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  • Gas-Grilled Onions

    Grilled onions usually cook up blackened outside and raw inside. Is there a better way?

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  • ONLINE EXTRA

    Grilled Onion, Tomato, and Arugula Salad

    Grilled onions usually cook up blackened outside and raw inside. Is there a better way?

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  • Charcoal-Grilled Shrimp Skewers

    Grilling shrimp in their shells protects the delicate flesh, but seasonings are peeled away at the table. Could we deliver tender, flavorful grilled shrimp--without the shells?

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  • Gas-Grilled Shrimp Skewers

    Grilling shrimp in their shells protects the delicate flesh, but seasonings are peeled away at the table. Could we deliver tender, flavorful grilled shrimp--without the shells?

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  • Fresh Tomato Sauce with Feta and Olives for Grilled Shrimp Skewers

    This recipe is designed to accompany either Charcoal-or Gas- Grilled Shrimp Skewers.

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  • Barbecued Pulled Chicken For Charcoal Grill with Peach Sauce

    Most recipes stick with boneless breasts and bottled sauce. How about a barbecue sandwich that rivals pulled pork in a fraction of the time?

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  • Barbecued Pulled Chicken For Gas Grill with Peach Sauce

    Most recipes stick with boneless breasts and bottled sauce. How about a barbecue sandwich that rivals pulled pork in a fraction of the time?

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  • Well-Done Hamburgers on a Charcoal Grill

    These days, many backyard cooks prefer grilling burgers to medium-well and beyond. But does well-done have to mean overdone?

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  • Well-Done Hamburgers on a Gas Grill

    These days, many backyard cooks prefer grilling burgers to medium-well and beyond. But does well-done have to mean overdone?

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  • Well-Done Bacon Cheeseburgers on a Gas Grill

    These days, many backyard cooks prefer grilling burgers to medium-well and beyond. But does well-done have to mean overdone?

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  • Well-Done Bacon Cheeseburgers on a Charcoal Grill

    These days, many backyard cooks prefer grilling burgers to medium-well and beyond. But does well-done have to mean overdone?

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  • ONLINE EXTRA

    Zucchini with Creamy Peas and Herbs

    This summertime staple cooks up soggy and bland in the skillet. Could we bail it out?

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  • Key Lime Bars

    Our first cracks at transforming Key lime pie into a cookie left us with a thick, dry crust--and too much lime on our hands. We wanted to raise the bar.

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  • Triple Citrus Bars

    Our first cracks at transforming Key lime pie into a cookie left us with a thick, dry crust--and too much lime on our hands. We wanted to raise the bar.

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  • Spice-Rubbed Picnic Chicken

    How do you give cold picnic chicken great flavor without flabby, sticky skin? As with James Bond's martinis, the secret is shaken, not stirred.

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  • Spicy Lemon-Garlic Sauce for Shrimp Skewers

    Grilling shrimp in their shells protects the delicate flesh, but seasonings are peeled away at the table. Could we deliver tender, flavorful grilled shrimp--without the shells?

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  • Charmoula Sauce for Shrimp Skewers

    Charmoula is a traditional Moroccan spice blend. This recipe is designed to accompany either Charcoal-or Gas-Grilled Shrimp Skewers

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  • Pizza Margherita

    Authentic recipes for this Neapolitan pizza call for an 800-degree oven, two days of proofing, and a dough expert's hands. We wanted real Margherita--hold the hassle.

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  • Cuban-Style Grill-Roasted Pork on a Charcoal Grill

    Garlicky, citrus-infused pork is a natural for the backyard grill. Unfortunately, so are dry meat, burnt skin, and faint flavors. We grill-roasted 200 pounds of pork to get it right.

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  • Cuban-Style Grill-Roasted Pork on a Gas Grill

    Garlicky, citrus-infused pork is a natural for the backyard grill. Unfortunately, so are dry meat, burnt skin, and faint flavors. We grill-roasted 200 pounds of pork to get it right.

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  • Cuban-Style Oven-Roasted Pork

    Garlicky, citrus-infused pork is a natural for the backyard grill. Unfortunately, so are dry meat, burnt skin, and faint flavors. We grill-roasted 200 pounds of pork to get it right.

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  • Mojo Sauce

    This citrusy Cuban sauce is delicious with pork.

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  • Zucchini with Garlic and Lemon

    This summertime staple cooks up soggy and bland in the skillet. Could we bail it out?

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  • ONLINE EXTRA

    Zucchini with Tomatoes and Basil

    This summertime staple cooks up soggy and bland in the skillet. Could we bail it out?

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  • Zucchini with Spiced Carrots and Almonds

    This summertime staple cooks up soggy and bland in the skillet. Could we bail it out?

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  • Sweet and Sour Grilled Onion Relish with Parsley and Olives

    Grilled onions usually cook up blackened outside and raw inside. Is there a better way?

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  • Grilled Onion Relish with Roquefort and Walnuts

    Grilled onions usually cook up blackened outside and raw inside. Is there a better way?

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  • Pasta Salad with Pesto

    At its best, pesto is fresh, green, and full of herbal flavor. Could it stay that way even when added to an American pasta salad?

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  • Peach Crumble

    Soggy topping and flavorless filling are the norm for this simple dessert. How do you make crumble crisp and the peaches actually taste like, well, peaches?

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  • Charcoal-Grilled Shrimp Skewers

    Grilling shrimp in their shells protects the delicate flesh, but seasonings are peeled away at the table. Could we deliver tender, flavorful grilled shrimp--without the shells?

    View this recipe
  • Charmoula Sauce for Shrimp Skewers

    Charmoula is a traditional Moroccan spice blend. This recipe is designed to accompany either Charcoal-or Gas-Grilled Shrimp Skewers

    View this recipe

2006

July/August

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