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Recipes

  • Classic Roast Beef Tenderloin

    The classic approach to roasting this prime cut sacrifices juiciness for crust. Why settle for anything less than perfection?

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  • Shallot and Parsley Butter

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  • Chipotle and Garlic Butter with Lime and Cilantro

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  • Glazed Roast Chicken

    Applying a glaze to a whole chicken can land you in a sweet mess. To resolve this sticky situation, we brought an outdoor method indoors.

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  • Pan-Seared Thick-Cut Pork Chops

    Thick pork chops may boast a juicy interior or a nicely caramelized exterior—but rarely both. We wanted it all, in one recipe.

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  • Garlic and Thyme Pan Sauce

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  • Cilantro and Coconut Pan Sauce

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  • Cod Baked in Foil with Leeks and Carrots

    Unless you’re a whiz at origami, parchment-baked fish can be long on labor and short on flavor. Here’s how we foiled these problems.

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  • Cod Baked in Foil with Zucchini and Tomatoes

    Unless you’re a whiz at origami, parchment-baked fish can be long on labor and short on flavor. Here’s how we foiled these problems.

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  • Cod Baked in Foil with Fennel and Shallots

    Unless you’re a whiz at origami, parchment-baked fish can be long on labor and short on flavor. Here’s how we foiled these problems.

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  • Baked Ziti

    Transforming this tired Italian-American classic into a dish worth making took more than swapping out the ricotta.

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  • French Mashed Potatoes with Cheese and Garlic (Aligot)

    French cookery’s intensely rich, cheesy take on mashed potatoes flouts the rules. To Americanize the dish, we ignored a few more. Vive la résistance!

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  • Sauteed Chicken Cutlets with Porcini Sauce

    Italians braise chicken for hours in a rich wine and mushroom sauce. We wanted to keep the flavor but cut the cooking time.

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  • Brown Rice with Onions and Roasted Red Peppers

    We’ve already solved the cooking problems that plague brown rice. Now, what to do about jazzing up its taste?

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  • Ciabatta

    This Italian loaf boasts a crisp, flavorful crust and a chewy, open crumb—in the hands of a master. Where does that leave the rest of us?

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  • The Best Easy Chocolate Cake

    This easy wartime cake made with mayonnaise had a lot of good things going for it. Chocolate flavor wasn’t one of them.

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  • Brown Rice with Peas, Feta, and Mint

    We’ve already solved the cooking problems that plague brown rice. Now, what to do about jazzing up its taste?

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  • Brown Rice with Black Beans and Cilantro

    We’ve already solved the cooking problems that plague brown rice. Now, what to do about jazzing up its taste?

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  • ONLINE EXTRA

    Brown Rice with Andouille, Corn, and Red Peppers

    We’ve already solved the cooking problems that plague brown rice. Now, what to do about jazzing up its taste?

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  • Blue Cheese and Chive Butter

    We developed a rich, creamy butter to give our beef tenderloin a flavor boost.

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  • Pan-Seared Thick-Cut Pork Chops

    Thick pork chops may boast a juicy interior or a nicely caramelized exterior—but rarely both. We wanted it all, in one recipe.

    View this recipe

2009

March/April

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