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Recipes

  • Tandoori Chicken

    We weren’t going to let a 24-hour marinade or the lack of a 900-degree oven keep us from turning this great Indian classic into an easy weeknight dinner.

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  • Braised Beef Short Ribs

    Rich, fork-tender short ribs usually need an overnight rest to get rid of the grease. We wanted the fat gone by dinnertime—no bones about it.

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  • Braised Beef Short Ribs with Guinness and Prunes

    Rich, fork-tender short ribs usually need an overnight rest to get rid of the grease. We wanted the fat gone by dinnertime—no bones about it.

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  • Breaded Pork Cutlets (Pork Schnitzel)

    The hallmark of wiener schnitzel is its light, puffy bread-crumb coating. So why is it typically so soggy and greasy?

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  • Perfect French Omelets

    Could we defy 100 years of French culinary tradition and create an omelet you could get right the first time?

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  • Swedish Meatballs

    Meatballs have to be Sweden’s national dish for a reason. What’s the secret to making them light, springy, and flavorful?

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  • Swedish Pickled Cucumbers

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  • Chewy Chocolate Cookies

    "Death-by-chocolate" cookies usually claim texture as their first victim—but not ours.

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  • French Toast

    For French toast that’s crisp on the outside and soft—not soggy—on the inside, you need to do more than just throw milk, eggs, and bread into a bowl.

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  • Extra-Crisp French Toast

    For French toast that’s crisp on the outside and soft—not soggy—on the inside, you need to do more than just throw milk, eggs, and bread into a bowl.

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  • Almond-Crusted French Toast

    For French toast that’s crisp on the outside and soft—not soggy—on the inside, you need to do more than just throw milk, eggs, and bread into a bowl.

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  • Quick and Hearty Chicken Noodle Soup

    Why should any modern cook spend all day eking out flavorful stock from mere scraps and bones?

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  • Pasta with Butternut Squash and Sage

    The blandness of butternut squash usually gets camouflaged inside ravioli. Our goal was to bump up its flavor to bring it out of hiding.

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  • Braised Winter Greens

    We wanted a one-pot approach to turning meaty winter greens like kale and collards tender—without spending hours or leaving them awash in liquid.

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  • Braised Winter Greens with Bacon and Onion

    We wanted a one-pot approach to turning meaty winter greens like kale and collards tender—without spending hours or leaving them awash in liquid.

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  • Braised Winter Greens with Coconut and Curry

    We wanted a one-pot approach to turning meaty winter greens like kale and collards tender—without spending hours or leaving them awash in liquid.

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  • Braised Winter Greens with Chorizo

    We wanted a one-pot approach to turning meaty winter greens like kale and collards tender—without spending hours or leaving them awash in liquid.

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  • ONLINE EXTRA

    Raita

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  • Pecan Rum French Toast

    For French toast that’s crisp on the outside and soft—not soggy—on the inside, you need to do more than just throw milk, eggs, and bread into a bowl.

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  • Braised Beef Short Ribs

    Rich, fork-tender short ribs usually need an overnight rest to get rid of the grease. We wanted the fat gone by dinnertime—no bones about it.

    View this recipe

2009

January/February

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