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  • Parmesan-Crusted Chicken Cutlets

    While chicken Milanese is defined by its thick, bready coating, this new classic skips the crumbs and puts cheese at the forefront. But the swap isn't as easy as it sounds.

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  • Chinese Barbecued Pork

    These lacquered strips of pork look exotic, but the meat is actually "barbecued" in the oven, making it an ideal candidate for home cooking—in theory, at least.

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    Potato Roesti

    Achieving a crisp crust and creamy—not gummy—interior is easier said than done in this simple Swiss potato cake.

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  • Family-Sized Potato Roesti

    Potato Roesti is a perfect partner to a roast, but with one or more of our recommended additions, they make a great light meal, too. Choose the larger roesti recipe to serve 6; the regular recipe will serve 4.

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    Pan-Roasted Asparagus with Cherry Tomatoes and Black Olives

    A hot pan and complementary vegetables turn asparagus into a lively side dish.

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  • Pan-Roasted Asparagus with Red Onion and Bacon

    A hot pan and complementary vegetables turn asparagus into a lively side dish.

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  • Pan-Roasted Asparagus with Red Peppers and Goat Cheese

    A hot pan and complementary vegetables turn asparagus into a lively side dish.

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    Pan-Roasted Asparagus with Mushrooms and Tarragon

    A hot pan and complementary vegetables turn asparagus into a lively side dish.

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    Pan-Roasted Asparagus with Red Onions, Hard-Boiled Eggs and Capers

    A hot pan and complementary vegetables turn asparagus into a lively side dish.

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  • Garlicky Shrimp with Bread Crumbs

    Saucy shrimp blanketed with toasted crumbs represents the best of old-fashioned American cooking, but not when the shrimp are waterlogged and tough.

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  • Lemon Layer Cake

    We carefully deconstructed this blue-ribbon recipe to create a light and lemony dessert.

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  • Garlic-Potato Soup

    A bowl of garlic-potato soup sounds appealing, but not if the assertive garlic overwhelms the mild-mannered potatoes. What are the secrets to this simple peasant dish?

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  • Olive-Rosemary Bread

    Really good olive bread can be made at home—but it requires a lot more than just adding a handful of olives to any bread recipe.

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  • Roasted Tomato Sauce

    Can a blast of heat transform unremarkable, out-of-season tomatoes into a vibrant sauce for pasta?

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  • Roasted Tomato Sauce with Rosemary and Goat Cheese

    Can a blast of heat transform unremarkable, out-of-season tomatoes into a vibrant sauce for pasta?

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  • Roasted Tomato Sauce with Fennel

    Can a blast of heat transform unremarkable, out-of-season tomatoes into a vibrant sauce for pasta?

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  • Brown Sugar Cookies

    A chewy cookie with a crisp exterior and a big jolt of brown sugar flavor sounded easy to develop, but first we needed to understand the not-so-simple science of cookies.

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    Fried Leek Garnish

    We recommend this garnish especially for soups, such as our Garlic-Potato Soup.

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    Milk 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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    Whole Wheat 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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    Chicken Chasseur with White and Dark Meat

    The original chasseur was a preparation fit for even the sorriest spoils of the hunt. Could we adapt this dish to the tamer, milder birds bagged at the local market?

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    Fluffy Vanilla Icing

    Adding three minutes to classic seven-minute icing actually means less work.

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    Tangy Orange Icing

    Adding three minutes to classic seven-minute icing actually means less work.

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    Toasted Almond Icing

    Adding three minutes to classic seven-minute icing actually means less work.

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    Coconut Icing

    Adding three minutes to classic seven-minute icing actually means less work.

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2007

March/April

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