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  • Roasted Cauliflower

    High-heat roasting intensifies the flavor of this understated vegetable. We wanted to maximize the golden exterior while ensuring a creamy interior.

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    Baked Manicotti with Prosciutto

    Manicotti may look homey, but blanching and stuffing pasta tubes is a tedious chore, and the ricotta filling can be uninspired and watery. We wanted a simpler, better recipe.

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    Baked Manicotti Puttanesca

    Manicotti may look homey, but blanching and stuffing pasta tubes is a tedious chore, and the ricotta filling can be uninspired and watery. We wanted a simpler, better recipe.

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  • Stovetop Well-Done Hamburgers

    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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    Roasted Cauliflower with Sherry Vinegar-Honey Sauce and Almonds

    High-heat roasting intensifies the flavor of this understated vegetable. We wanted to maximize the golden exterior while ensuring a creamy interior.

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    Apple Crumble

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

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  • Old-Fashioned Chocolate Fudge

    Our test cook made 1,000 pounds of fudge during his four months of recipe testing.

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    Latino-Style Chicken and Rice with Breast Meat

    Could we turn this all-day one-dish dinner into a fast but flavorful weeknight meal?

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  • Steak Frites

    A good rendition of this bistro standard is hard to find in American restaurants. Short of flying to Paris, how could we reliably enjoy this French classic?

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  • 15-Minute Chocolate Walnut Fudge

    Classic fudge is frustrating and completely unpredictable. After months of tests, we've reimagined this recipe to make it utterly reliable—and surprisingly simple.

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  • 15-Minute Peanut Butter Fudge

    Classic fudge is frustrating and completely unpredictable. After months of tests, we've reimagined this recipe to make it utterly reliable—and surprisingly simple.

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  • 15-Minute Rocky Road Fudge

    Classic fudge is frustrating and completely unpredictable. After months of tests, we've reimagined this recipe to make it utterly reliable—and surprisingly simple.

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  • Classic Pound Cake

    Don't be fooled by its short ingredient list—pound cake is far from simple. More often than not, it bakes up heavy, squat, and dense.

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  • Almond Pound Cake

    Don't be fooled by its short ingredient list—pound cake is far from simple. More often than not, it bakes up heavy, squat, and dense.

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  • Pound Cake with Orange Essence

    Don't be fooled by its short ingredient list—pound cake is far from simple. More often than not, it bakes up heavy, squat, and dense.

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  • White Chicken Chili

    This Southwestern-style chili often cooks up bland and watery, with chewy bits of rubbery chicken that make home cooks ask, "Where's the beef?"

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  • Herb-Crusted Pork Roast

    A fresh herb crust seems like a good way to enliven a boneless pork roast—but not if the crust has little flavor and falls off.

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  • Herb-Crusted Pork Roast with Mustard and Caraway

    A fresh herb crust seems like a good way to enliven a boneless pork roast—but not if the crust has little flavor and falls off.

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  • Baked Manicotti

    Manicotti may look homey, but blanching and stuffing pasta tubes is a tedious chore, and the ricotta filling can be uninspired and watery. We wanted a simpler, better recipe.

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  • Baked Manicotti with Sausage

    Manicotti may look homey, but blanching and stuffing pasta tubes is a tedious chore, and the ricotta filling can be uninspired and watery. We wanted a simpler, better recipe.

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  • Thai Chicken Soup

    Authentic Thai-style soup gains complex flavor in minutes via a handful of exotic ingredients. Could supermarket substitutes deliver comparable results?

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  • French Onion and Bacon Tart

    French Onion Tart is similar to quiche but delivers a more refined slice of pie, with more onions than custard. The problem? Rolling and fitting the dough into a tart pan.

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    Roasted Cauliflower with Soy-Ginger Sauce with Scallion

    High-heat roasting intensifies the flavor of this understated vegetable. We wanted to maximize the golden exterior while ensuring a creamy interior.

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  • Roasted Cauliflower with Curry-Yogurt Sauce with Cilantro

    High-heat roasting intensifies the flavor of this understated vegetable. We wanted to maximize the golden exterior while ensuring a creamy interior.

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  • Stir-Fried Sichuan Green Beans

    This tangy, spicy dish offers an exotic change of pace from everyday green beans. We set out to overhaul its foreign ingredient list and simplify a troublesome technique.

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  • Jam Crostata

    When it comes to simplicity, no one beats the Italians. A jam crostata looks elegant but comes together easily—that is, if you have the right recipe.

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  • Danish Dough

    Tired of the dull-tasting, sticky-sweet Danish you buy at the store? We were, too, so we figured out how to make a better version at home.

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  • Danish Braid

    Tired of the dull-tasting, sticky-sweet Danish you buy at the store? We were, too, so we figured out how to make a better version at home.

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  • Individual Danish

    Tired of the dull-tasting, sticky-sweet Danish you buy at the store? We were, too, so we figured out how to make a better version at home.

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  • Apricot Filling

    We adapted this filling especially for our Danish recipe.

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  • Cream Cheese Filling

    Tired of the dull-tasting, sticky-sweet Danish you buy at the store? This filling was one secret we found to great-tasting homemade Danish.

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  • Danish Glaze

    Tired of the dull-tasting, sticky-sweet Danish you buy at the store? We were, too, so we figured out how to make a better version at home.

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  • Danish Icing

    Tired of the dull-tasting, sticky-sweet Danish you buy at the store? We were, too, so we figured out how to make a better version at home.

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  • Fish Meuniere for Two

    This simple French restaurant classic deserves a place in the repertoire of any good home cook. . . Or does it?

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2007

January/February

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