Menu
Search
Menu
Close

Recipes

  • Pan-Seared Thick-Cut Strip Steaks

    The traditional pan-searing technique produces a brown crust, a pink center, and a gray band of overcooked meat in between. Could we eliminate the gray zone?

    View this recipe
  • Red Wine-Mushroom Pan Sauce

    A quick sauce to accompany pan-seared steak.

    View this recipe
  • Charcoal-Grilled Blackened Red Snapper

    Transferring blackened fish from a cast-iron skillet to a grill may keep your kitchen from filling with smoke, but it creates a host of other problems, including fish stuck to the grate.

    View this recipe
  • Gas-Grilled Blackened Red Snapper

    Transferring blackened fish from a cast-iron skillet to a grill may keep your kitchen from filling with smoke, but it creates a host of other problems, including fish stuck to the grate.

    View this recipe
  • Spicy Italian-Style Chicken with Sausage, Peppers, and Onions

    This Italian-American skillet dish makes a great weeknight meal—once you solve the problems of greasy sauce and flabby skin.

    View this recipe
  • Korean Grilled Short Ribs for a Charcoal Grill—Kalbi

    Koreans know how to take tough short ribs and transform them into tender barbecued beef in just minutes. Could we learn from their example?

    View this recipe
  • Korean Grilled Short Ribs for Gas Grill—Kalbi

    Koreans know how to take tough short ribs and transform them into tender barbecued beef in just minutes. Could we learn from their example?

    View this recipe
  • Indian-Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas

    We wanted a quick meatless curry in which the vegetables stood up to the sauce. We took this dish from bland to bold.

    View this recipe
  • Indian-Style Curry with Sweet Potatoes, Green Beans, and Chickpeas

    We wanted a quick meatless curry in which the vegetables stood up to the sauce. We took this dish from bland to bold.

    View this recipe
  • Onion Relish for Curry

    This relish adds to the bold flavors of our Vegetable Curry or Tandoori Chicken.

    View this recipe
  • Four-Cheese Lasagna

    Choosing the right cheeses for this elegant lasagna is a good first step. Knowing how they melt results in a perfectly smooth and creamy sauce.

    View this recipe
  • Better Than A-1 Steak Marinade

    Most marinades fail miserably, neither tenderizing meat nor adding much flavor. We found a way to quickly do both: double dipping.

    View this recipe
  • Honey Mustard Marinade for Steaks

    Most marinades fail miserably, neither tenderizing meat nor adding much flavor. We found a way to quickly do both: double dipping.

    View this recipe
  • Southeast Asian Marinade for Steaks

    Most marinades fail miserably, neither tenderizing meat nor adding much flavor. We found a way to quickly do both: double dipping.

    View this recipe
  • Mole Marinade for Steaks

    Most marinades fail miserably, neither tenderizing meat nor adding much flavor. We found a way to quickly do both: double dipping.

    View this recipe
  • ONLINE EXTRA

    Mojo Marinade for Steaks

    Most marinades fail miserably, neither tenderizing meat nor adding much flavor. We found a way to quickly do both: double dipping.

    View this recipe
  • Asparagus Omelet

    How do you make a sturdy omelet that isn't tough?

    View this recipe
  • Asparagus Omelet with Black Forest Ham and Mustard

    How do you make a sturdy omelet that isn't tough?

    View this recipe
  • ONLINE EXTRA

    Asparagus Omelet with Roasted Peppers and Garlic

    How do you make a sturdy omelet that isn't tough?

    View this recipe
  • New York-Style Crumb Cake

    We wanted to bring this New York classic home—but not from the supermarket.

    View this recipe
  • Better Bran Muffins

    We wanted a bran muffin that didn't require a trip to the health food store.

    View this recipe
  • ONLINE EXTRA

    Sun-Dried Tomato Relish for Pan-Seared Steak

    Relishes are not common accompaniments to steak, but the earthy flavor of sun-dried tomatoes works very well with the richness of the meat.

    View this recipe
  • ONLINE EXTRA

    Tequila-Poblano Pan Sauce for Pan-Seared Steak

    Both the tequila and poblano give this pan sauce a southwestern flair.

    View this recipe
  • ONLINE EXTRA

    Thai Chili Butter for Pan-Seared Steaks

    Beware—this compound butter is spicy.

    View this recipe
  • Remoulade

    The flavor of capers define this classic companion to fish.

    View this recipe
  • Indian-Style Cilantro-Mint Chutney

    This is a flavorful twist on the conventional mango chutney served with curry.

    View this recipe
  • ONLINE EXTRA

    Four-Cheese Lasagna with Artichokes and Prosciutto

    Choosing the right cheeses for this elegant lasagna is a good first step. Knowing how they melt results in a perfectly smooth and creamy sauce.

    View this recipe
  • ONLINE EXTRA

    Stir-Fried Sichuan Broccoli

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

    View this recipe
  • ONLINE EXTRA

    Garlic-Roasted Leg of Lamb for a Charcoal Grill

    Few roasts make as grand an entrance as roasted leg of lamb, but its charms quickly fade upon carving. We wanted the gristle (and gaminess) gone before we entered the dining room.

    View this recipe
  • ONLINE EXTRA

    Garlic-Roasted Leg of Lamb for a Gas Grill

    Few roasts make as grand an entrance as roasted leg of lamb, but its charms quickly fade upon carving. We wanted the gristle (and gaminess) gone before we entered the dining room.

    View this recipe
  • Sticky Buns with Pecans for Freezing

    These bakery favorites are often too sweet, too big, too rich, and just too much.

    View this recipe
  • Lighter Oven-Fried Fish

    What's the allure of fried fish? For starters, it tastes great. But it can be awfully heavy.

    View this recipe
  • Bacon, Potato, and Cheddar Frittata for Two

    More challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.

    View this recipe
  • Skillet Penne with Sausage and Spinach

    Pasta dinners don't have to be labor intensive—they can easily be tasty suppers with tender, not mushy pasta, fresh vegetables, juicy meat and satisfying sauces.

    View this recipe
  • Red Wine-Mushroom Pan Sauce

    A quick sauce to accompany pan-seared steak.

    View this recipe
  • Cilantro-Mint Chutney

    This is a flavorful twist on the conventional mango chutney served with curry.

    View this recipe

2007

May/June

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection