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Recipes

  • Charcoal-Grilled Porterhouse or T-Bone Steaks

    For grilled steak perfection, we look to a Florentine prototype.

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  • Gas-Grilled Porterhouse or T-Bone Steaks

    For grilled steak perfection, we look to a Florentine prototype.

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  • Stuffed Chicken Breasts

    French chefs use a forcemeat stuffing to transform ordinary chicken breasts into a four-star affair. We wanted the same effect without the fuss.

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  • Poached Salmon with Herb and Caper Vinaigrette

    Poaching rarely lives up to its promise to produce silken, delicately flavored fish. We set out to eliminate chalky, tasteless poached salmon for good.

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  • Poached Salmon with Dill and Sour Cream Sauce

    Poaching rarely lives up to its promise to produce silken, delicately flavored fish. We set out to eliminate chalky, tasteless poached salmon for good.

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  • Mexican Pulled Pork (Carnitas)

    Like the best barbecue, Mexico's version of pulled pork offers fall-apart hunks of crisp meat—but without the hassle of tending a fire.

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  • Pasta with Creamy Tomato Sauce

    Combining tomatoes and cream can result in a tinny-tasting mixture more akin to canned soup than pasta sauce. What’s the secret to a successful marriage of the two?

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  • Restaurant-Style Hummus

    Hummus requires only a handful of ingredients and a few minutes to make—but that doesn’t mean it’s going to be good.

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  • Artichoke-Lemon Hummus

    Hummus requires only a handful of ingredients and a few minutes to make—but that doesn’t mean it’s going to be good.

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  • Hummus with Smoked Paprika

    Hummus requires only a handful of ingredients and a few minutes to make—but that doesn’t mean it’s going to be good.

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  • Roasted Garlic Hummus

    Hummus requires only a handful of ingredients and a few minutes to make—but that doesn’t mean it’s going to be good.

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  • Roasted Red Pepper Hummus

    Hummus requires only a handful of ingredients and a few minutes to make—but that doesn’t mean it’s going to be good.

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  • Ultimate Hummus

    Hummus requires only a handful of ingredients and a few minutes to make—but that doesn’t mean it’s going to be good.

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  • Spring Vegetable Risotto

    Bland flavor and mushy vegetables can ruin this Italian classic. Could we boost taste while improving the vegetables’ texture?

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  • Sauteed Spinach with Almonds and Golden Raisins

    Baby spinach is convenient—no stems to remove or grit to rinse out—but cooking turns this tender green into a watery mess. Is there a way to get the water out and create a worthwhile side dish?

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  • Sauteed Spinach with Pecans and Feta

    Baby spinach is convenient—no stems to remove or grit to rinse out—but cooking turns this tender green into a watery mess. Is there a way to get the water out and create a worthwhile side dish?

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  • Oatmeal Cake with Broiled Icing

    A caramelized broiled icing is the crowning glory on old-fashioned oatmeal cake. But what good is a great icing if the cake itself is dense and gummy?

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  • Berry Fool

    For a raspberry or strawberry fool recipe with intense fruitiness and rich body, we used gelatin to thicken our fruit and combined whipped cream with sour cream for just the right touch of richness with a tangy undertone.

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  • ONLINE EXTRA

    Tall and Fluffy Cheddar-Chive Biscuits

    Tall, fluffy, and tangy, drop biscuits are the holy grail of biscuit making, but they require just the right mix of ingredients and technique.

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  • ONLINE EXTRA

    Orange-Honey Glazed Chicken Thighs

    We wanted to elevate this institutional standard to an elegant weeknight dinner. This required a glaze that would stick to the chicken and not taste like candy.

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  • Poached Salmon with Bourbon and Maple

    Poaching rarely lives up to its promise to produce silken, delicately flavored fish. We set out to eliminate chalky, tasteless poached salmon for good.

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  • ONLINE EXTRA

    Sautéed Spinach with Chickpeas and Sun-Dried Tomatoes

    Baby spinach is convenient—no stems to remove or grit to rinse out—but cooking turns this tender green into a watery mess. Is there a way to get the water out and create a worthwhile side dish?

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  • ONLINE EXTRA

    Baked Manicotti with Spinach

    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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  • Sautéed Spinach with Leeks and Hazelnuts

    Baby spinach is convenient—no stems to remove or grit to rinse out—but cooking turns this tender green into a watery mess. Is there a way to get the water out and create a worthwhile side dish?

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  • ONLINE EXTRA

    Chive Butter

    A fresh herbal butter to top grilled steaks.

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  • ONLINE EXTRA

    Spring Vegetable Risotto with Fennel and Spinach

    Bland flavor and mushy vegetables can ruin this Italian classic. Could we boost taste while improving the vegetables’ texture?

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  • ONLINE EXTRA

    Spring Vegetable Risotto with Carrot and Watercress

    Bland flavor and mushy vegetables can ruin this Italian classic. Could we boost taste while improving the vegetables’ texture?

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  • Flan

    We bring together three internationally-flavored recipes that can be made ahead for a quick menu with intense flavors.

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2008

May/June

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