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  • Italian-Style Charcoal-Grilled Chicken

    What do a pair of bricks have to do with juicy, crisp-skinned chicken?

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  • Charcoal-Grilled Beef Teriyaki

    This Japanese-American standard is synonymous with chewy, flavorless meat shellacked with saccharine-sweet sauce. To beef things up, we turned to a trick from the grill.

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  • Maple-Glazed Pork Tenderloin

    A glaze is a perfect way to enhance this bland cut—if you can get it to stick. For help, we borrowed a technique used by professional painters.

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  • Grilled Zucchini and Red Onion with Lemon-Basil Vinaigrette

    Most grilled veggies turn out one of two ways: pale and crunchy or blackened and mushy. Maybe it was time to turn down the heat.

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  • Grilled Portobellos and Shallots with Rosemary-Dijon Vinaigrette

    Most grilled veggies turn out one of two ways: pale and crunchy or blackened and mushy. Maybe it was time to turn down the heat.

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  • Grilled Eggplant and Red Peppers with Mint-Cumin Dressing

    Most grilled veggies turn out one of two ways: pale and crunchy or blackened and mushy. Maybe it was time to turn down the heat.

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  • Quick Tomato Sauce

    Is it possible to transform canned tomatoes into a bright, fresh-tasting sauce?

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  • Gas-Grilled Salmon Fillets

    It’s not the seasoning or the cooking that’s confounding—it’s getting the fish off the grill in one piece.

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  • Almond Vinaigrette

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  • Herb-Lemon Marinade for Chicken

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  • Shrimp Tempura

    Japanese chefs spend years learning how to create a light, crisp coating on these quick-fried fritters. We turned to a different secret weapon: the liquor cabinet.

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  • Ginger-Soy Dipping Sauce

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  • Best Blueberry Muffins

    The best guarantee of a great blueberry muffin is to start with great blueberries. We wanted a recipe that would work even with the watery supermarket kind.

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  • Perfect Chocolate Chip Cookies

    We set out to perfect the back-of-the-bag classic with a cookie that was crisp at the edges, chewy in the middle, and full of rich toffee flavor.

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  • Italian-Style Gas-Grilled Chicken

    What do a pair of bricks have to do with juicy, crisp-skinned chicken?

    View this recipe
  • Gas-Grilled Beef Teriyaki

    This Japanese-American standard is synonymous with chewy, flavorless meat shellacked with saccharine-sweet sauce. To beef things up, we turned to a trick from the grill.

    View this recipe
  • Maple-Glazed Pork Tenderloin with Smoked Paprika and Ginger

    A glaze is a perfect way to enhance this bland cut—if you can get it to stick. For help, we borrowed a technique used by professional painters.

    View this recipe
  • Maple-Glazed Pork Tenderloin with Orange and Chipotle

    A glaze is a perfect way to enhance this bland cut—if you can get it to stick. For help, we borrowed a technique used by professional painters.

    View this recipe
  • Charcoal-Grilled Salmon Fillets

    It’s not the seasoning or the cooking that’s confounding—it’s getting the fish off the grill in one piece.

    View this recipe
  • Best Blueberry Muffins with Frozen Blueberries

    The best guarantee of a great blueberry muffin is to start with great blueberries. We wanted a recipe that would work even with the watery supermarket kind.

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  • Best Blueberry Muffins with Streusel Topping

    The best guarantee of a great blueberry muffin is to start with great blueberries. We wanted a recipe that would work even with the watery supermarket kind.

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  • Best Blueberry Muffins with Orange Glaze

    The best guarantee of a great blueberry muffin is to start with great blueberries. We wanted a recipe that would work even with the watery supermarket kind.

    View this recipe
  • Best Blueberry Muffins with Almond Crunch Topping

    The best guarantee of a great blueberry muffin is to start with great blueberries. We wanted a recipe that would work even with the watery supermarket kind.

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  • Chile Aioli Dipping Sauce

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  • Teppanyaki Mustard Dipping Sauce

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  • Rouille

    Our flavorful Rouille adds a spicy kick to grilled salmon.

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  • Olive Vinaigrette

    Our simple Olive Vinaigrette makes a flavorful addition to grilled salmon.

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2009

May/June

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