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  • ONLINE EXTRA

    Roast Beef Tenderloin with Dried Fruit and Nut Stuffing

    Beef tenderloin is perfect holiday fare. Add a rich stuffing and you've got the ultimate main course—at least in theory.

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  • Basic Spice Rub for Chicken

    Spice blends provide deep flavor with practically no effort—just give them enough time to penetrate into the food.

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  • Basic Spice Rub for Pork

    Lean pork is often dry and bland. A fragrant spice rub adds flavor.

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  • Basic Spice Rub for Beef and Lamb

    Spice blends provide deep flavor with practically no effort—just give them enough time to penetrate into the food.

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  • Basic Spice Rub for Fish

    Spice blends provide deep flavor with practically no effort—just give them enough time to penetrate into the food.

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  • ONLINE EXTRA

    Spicy Rub for Barbecue

    To get the most flavor from a spice rub, give the spices time to penetrate deeply into the food.

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  • Arugula Salad with Pears, Almonds, Goat Cheese, and Dried Apricots

    A surprise ingredient guarantees salads that are lively but not harsh.

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  • ONLINE EXTRA

    Multigrain Dinner Rolls

    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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  • Pear Strudel

    Classic pear strudel is an all-day affair. Could we get full pear flavor and a crisp, flaky crust in less than an hour?

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  • Roast Beef Tenderloin with Caramelized Onion and Mushroom Stuffing

    Beef tenderloin is perfect holiday fare. Add a rich stuffing and you've got the ultimate main course—at least in theory.

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  • Classic Green Bean Casserole

    The classic combo of green beans, condensed soup, and canned onions isn't bad. But for a holiday centered on homemade food, shouldn't every dish be great?

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  • Penne alla Vodka

    Splashes of vodka and cream can turn run-of-the-mill tomato sauce into luxurious restaurant fare—or a heavy, boozy mistake. We set out to fine-tune this modern classic.

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  • Penne Alla Vodka with Pancetta

    Splashes of vodka and cream can turn run-of-the-mill tomato sauce into luxurious restaurant fare—or a heavy, boozy mistake. We set out to fine-tune this modern classic.

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  • Roast Salted Turkey

    We have brined thousands of turkeys over the years. But with limited room in the refrigerator, was it time to develop a space-saving alternative?

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  • Roast Salted Turkey For a Crowd

    We have brined thousands of turkeys over the years. But with limited room in the refrigerator, was it time to develop a space-saving alternative?

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  • Multigrain Pancakes

    Bland, dense, and gummy, most multigrain pancakes are more about appeasing your diet than pleasing your palate. We wanted flavorful, fluffy, and healthful flapjacks.

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  • Apple, Cranberry, and Pecan Topping for Pancakes

    This topping is especially appropriate for our Multigrain Pancakes.

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  • Modern Coq au Vin

    White-tablecloth restaurants have hijacked this simple chicken and wine stew, making it a fussy, time-consuming affair. Could we return this dish to its humble roots?

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  • No-Bake Pumpkin Pie

    A no-bake pumpkin pie sounds appealing, but not if the filling is starchy or dense. Could we reformulate this recipe and make it worthy of the holiday table?

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  • Chocolate Pots de Crème

    Forget the water bath and slow baking. We found a way to make this classic French chocolate custard faster, simpler, and better.

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  • Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan

    A surprise ingredient guarantees salads that are lively but not harsh.

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  • Arugula Salad with Grapes, Fennel, Gorgonzola, and Pecans

    A surprise ingredient guarantees salads that are lively but not harsh.

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  • Arugula Salad with Oranges, Feta, and Sugared Pistachios

    A surprise ingredient guarantees salads that are lively but not harsh.

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2006

November/December

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