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Recipes

  • Crisp Roast Chicken

    Years ago, we developed an ideal roasting method for tender, juicy meat. Now could we figure out how to get supercrisp skin?

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  • Simple Italian-Style Meat Sauce

    In this country, meat sauce usually means a hastily made dish with rubbery ground beef and no flavor. We wanted something simple—but a lot better.

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  • Oven-Roasted Salmon

    Most recipes for salmon create either a nicely browned exterior or a silky, moist interior. Why shouldn't we have our salmon both ways?

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  • Fresh Tomato Relish

    A bright accompaniment to salmon.

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  • Spicy Cucumber Relish

    A zesty accompaniment to salmon.

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  • Tangerine and Ginger Relish

    A bright accompaniment for salmon.

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  • Grapefruit and Basil Relish

    A bright accompaniment to salmon.

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  • Fluffy Mashed Potatoes

    Spuds boiled in their jackets make great mashed potatoes. But who wants burnt fingers from peeling hot potatoes before dinner?

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  • Hearty Tuscan Bean Stew

    In Tuscany, creamy, flavorful beans transform rustic soups and stews into something special. We were determined to avoid tough, exploded beans.

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  • Hearty Tuscan Bean Stew with Sausage and Cabbage

    In Tuscany, creamy, flavorful beans transform rustic soups and stews into something special. We were determined to avoid tough, exploded beans.

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  • Chicken Saltimbocca

    Adaptations of this Italian classic smother it in breading, stuffing, and cheese. We wanted a dish that would give the chicken, prosciutto, and sage their due.

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  • Roasted Green Bean and Potato Salad with Radicchio

    Roasting can give new life to tired produce. It can also make for limp, soggy salad.

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  • Roasted Beet and Carrot Salad with Watercress

    Roasting can give new life to tired produce. It can also make for limp, soggy salad.

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  • Roasted Fennel and Mushroom Salad with Radishes

    Roasting can give new life to tired produce. It can also make for limp, soggy salad.

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  • Fluffy Yellow Layer Cake

    Box mixes are famous for engineering cake with ultralight texture. We set out to make an even fluffier cake—without chemicals and additives.

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  • Foolproof Chocolate Frosting

    We wanted a frosting that wouldn’t curdle or deflate—or take an hour to set.

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  • Classic Meringue Cookies

    These classic cookies can have a Styrofoam-like texture and a saccharine-sweet flavor. How could we avoid these pitfalls?

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  • Chocolate Meringue Cookies

    These classic cookies can have a Styrofoam-like texture and a saccharine-sweet flavor. How could we avoid these pitfalls?

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  • Toasted Almond Meringue Cookies

    These classic cookies can have a Styrofoam-like texture and a saccharine-sweet flavor. How could we avoid these pitfalls?

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  • Orange Meringue Cookies

    These classic cookies can have a Styrofoam-like texture and a saccharine-sweet flavor. How could we avoid these pitfalls?

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  • Orange and Mint Relish

    A great accompaniment to salmon.

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  • ONLINE EXTRA

    Quick Hearty Tuscan Bean Stew

    In Tuscany, creamy, flavorful beans transform rustic soups and stews into something special. We were determined to avoid tough, exploded beans.

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  • ONLINE EXTRA

    Vegetarian Hearty Tuscan Bean Stew

    In Tuscany, creamy, flavorful beans transform rustic soups and stews into something special. We were determined to avoid tough, exploded beans.

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    Espresso Meringue Cookies

    These classic cookies can have a Styrofoam-like texture and a saccharine-sweet flavor. How could we avoid these pitfalls?

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  • ONLINE EXTRA

    Shrimp Tikka Masala

    Chicken tikka masala is the single most popular Indian restaurant dish in the world. We adapted our homemade version for shrimp.

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  • ONLINE EXTRA

    Olive-Rosemary Rolls

    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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    Make-Ahead 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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  • Tangerine and Ginger Relish

    A bright accompaniment for salmon.

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2008

March/April

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