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  • Enchiladas Verdes

    The bright taste of their quick-cooking sauce gives enchiladas verdes an edge over the "red" kind. But not if the sauce is watery and lacks good green chile flavor.

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  • Charcoal-Grilled Bone-In Chicken Breasts

    The key to avoiding the charred skin and dried-out meat that plague most grilled chicken breasts is all in how you set up the fire.

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  • Gas-Grilled Bone-In Chicken Breasts

    The key to avoiding the charred skin and dried-out meat that plague most grilled chicken breasts is all in how you set up the heat.

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  • Orange-Chipotle Glaze

    This glaze is especially suitable for grilled chicken breasts.

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  • Soy-Ginger Glaze

    This glaze is especially suitable for grilled chicken breasts.

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  • Best Old-Fashioned Burgers

    Sixty years ago, drive-in burgers were synonymous with freshly ground high-quality beef. Today they mean tasteless mass-produced patties. We wanted to bring back the genuine article.

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  • Classic Burger Sauce

    We designed the perfect sauce to complement any burger.

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  • Summer Vegetable Gratin

    Layering summer's best vegetables into a gratin can lead to a memorable side dish—or a watery regret. This French casserole deserves better.

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  • Charcoal-Grilled Sausages with Onions

    This classic pairing sounds tailor-made for the grill. But the reality is usually onions that are both crunchy and charred and sausages that either dry out or—worse—catch fire.

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  • Gas-Grilled Sausages with Onions

    This classic pairing sounds tailor-made for the grill. But the reality is usually vegetables that are both crunchy and charred and sausages that either dry out or—worse—catch fire.

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  • Charcoal-Grilled Sausages with Peppers and Onions

    This classic pairing sounds tailor-made for the grill. But the reality is usually vegetables that are both crunchy and charred and sausages that either dry out or—worse—catch fire.

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  • Charcoal-Grilled Bratwurst with Sauerkraut and Apples

    This classic pairing sounds tailor-made for the grill. But the reality is bratrwurst that either dries out or—worse—catch fire.

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  • Charcoal-Grilled Sausage with Fennel

    This classic pairing sounds tailor-made for the grill. But the reality is usually vegetables that are both crunchy and charred and sausages that either dry out or—worse—catch fire.

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  • Sicilian Eggplant Relish (Caponata)

    This sweet and sour eggplant relish from Sicily provides a great complement to meat or fish—but not if the vegetables are mushy and the flavors out of balance.

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  • Greek Cherry Tomato Salad

    How do you transform juicy cherry tomatoes into a great salad? For starters, get rid of some juice.

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  • Cherry Tomato Salad with Basil and Fresh Mozzarella

    How do you transform juicy cherry tomatoes into a great salad? For starters, get rid of some juice.

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  • Cherry Tomato Salad with Tarragon and Blue Cheese

    How do you transform juicy cherry tomatoes into a great salad? For starters, get rid of some juice.

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  • Pasta with Olives, Garlic, and Herbs

    Made in Italy with the very best local olives and extra-virgin olive oil, this simple dish can be superb. But how good can it get with ingredients from the supermarket?

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  • Peach Shortcakes

    Ripe farm stand peaches lead to shortcakes drenched in sweet juice. But what if you're stuck with hard, mealy supermarket peaches?

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  • Blueberry Pie

    Sweet, delicate blueberries are easily overshadowed by a dull thickener. Our goal was a sliceable pie with bright, fresh flavor.

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  • ONLINE EXTRA

    Cherry Tomato Salad with Mango and Lime Curry Vinaigrette

    How do you transform juicy cherry tomatoes into a great salad? For starters, get rid of some juice.

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  • ONLINE EXTRA

    Cherry Tomato and Watermelon Salad

    How do you transform juicy cherry tomatoes into a great salad? For starters, get rid of some juice.

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  • Charcoal-Grilled Greek-Style Lamb Pita Sandwiches with Tzatziki Sauce

    We were craving restaurant-style Greek gyros that we could wrap our hands around. There was just one pressing problem: the meat.

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  • Gas-Grilled Greek-Style Lamb Pita Sandwiches with Tzatziki Sauce

    We were craving restaurant-style Greek gyros that we could wrap our hands around. There was just one pressing problem: the meat.

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  • ONLINE EXTRA

    Grilled Potatoes with Oregano and Lemon on a Charcoal Grill

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  • ONLINE EXTRA

    Grilled Potatoes with Oregano and Lemon on a Gas Grill

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  • ONLINE EXTRA

    Classic Pound Cake in a Tube Pan

    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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  • Curry-Yogurt Glaze

    This glaze is especially suitable for grilled chicken breasts.

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  • Gas-Grilled Sausages with Peppers and Onions

    This classic pairing sounds tailor-made for the grill. But the reality is usually vegetables that are both crunchy and charred and sausages that either dry out or—worse—catch fire.

    View this recipe
  • Gas-Grilled Bratwurst with Sauerkraut and Apples

    This classic pairing sounds tailor-made for the grill. But the reality is usually bratwurst that either dries out or—worse—catch fire.

    View this recipe
  • Gas-Grilled Sausage with Fennel

    This classic pairing sounds tailor-made for the grill. But the reality is usually vegetables that are both crunchy and charred and sausages that either dry out or—worse—catch fire.

    View this recipe
  • Summer Vegetable Gratin with Roasted Peppers and Smoked Mozzarella

    Layering summer's best vegetables into a gratin can lead to a memorable side dish—or a watery regret. This French casserole deserves better.

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2008

July/August

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