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Classic Chicken Broth
Classic Chicken Broth
This classic approach to making chicken broth calls for gently simmering a mix of chicken backs and wings in water for several hours and requires almost no hand…
Grown-Up Stovetop Macaroni and Cheese
Grown-Up Stovetop Macaroni and Cheese
Inspired by an innovative macaroni and cheese recipe that calls for adding sodium citrate, an emulsifying salt, to cheese to keep it smooth when heated (instead…
Sautéed Baby Bok Choy with Oyster Sauce and Ginger
Sautéed Baby Bok Choy with Oyster Sauce and Ginger
This vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning.
One-Hour Broiled Chicken and Pan Sauce
One-Hour Broiled Chicken and Pan Sauce
Two keys to getting a whole chicken on the table quickly? Start it in a cold oven and then crank up the broiler.
Simple Stovetop Macaroni and Cheese
Simple Stovetop Macaroni and Cheese
We set out to make a smooth, creamy, cheesy sauce without the bother of a béchamel or custard. Making the whole dish in just 20 minutes was a bonus.
Deli Rye Bread
Deli Rye Bread
Rye flour contributes little structure to bread and soaks up water like a sponge. So how do you make a tender loaf strong enough to hold up under a pile of sand…
Sautéed Baby Bok Choy with Miso Sauce
Sautéed Baby Bok Choy with Miso Sauce
This vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning.
Gravlax
Gravlax
Compared with its cousins smoked salmon, lox, and nova, which are all usually brined and then smoked, gravlax relies on a one-step process.
Sautéed Baby Bok Choy with Shallot and Fish Sauce
Sautéed Baby Bok Choy with Shallot and Fish Sauce
This vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning.
Chocolate Sheet Cake with Milk Chocolate Frosting
Chocolate Sheet Cake with Milk Chocolate Frosting
Our cake boasts a deeply chocolaty crumb, plush frosting, and a fuss-free method. Plus, it taught us something new about cocoa powder.
Pub-Style Steak and Ale Pie
Pub-Style Steak and Ale Pie
There’s a place for marrying meat and vegetables under a pastry crust. This intensely savory pub favorite featuring tender beef napped in rich, glossy gravy is …
Sautéed Baby Bok Choy
Sautéed Baby Bok Choy
This vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning.
Chicken and Sausage Gumbo
Chicken and Sausage Gumbo
The depth and body of this Louisiana mainstay largely depend on a humble pantry staple: flour. We rethought its treatment—from how it is cooked to how it is in…
Boiled Carrots with Cumin, Lime, and Cilantro
Boiled Carrots with Cumin, Lime, and Cilantro
It’s time to get reacquainted with a neglected cooking method.
New England Baked Beans
New England Baked Beans
The transformation of a few humble ingredients into a rich, deeply flavorful dish is a tradition worth continuing. But does it have to take all day?
Simple Hot Sauce
Simple Hot Sauce
We wanted a simple recipe for hot sauce that didn’t require fermenting like a lot of commercial products.
Eggs Pipérade
Eggs Pipérade
This Basque-inspired sauté can dress up scrambled eggs—or leave them waterlogged.
Weeknight Tagliatelle with Bolognese Sauce
Weeknight Tagliatelle with Bolognese Sauce
Half a dozen meats and hours of pot watching make a lush, deeply savory version of this Italian ragu. We wanted those results with fewer ingredients in half th…
Boiled Carrots with Mint and Paprika
Boiled Carrots with Mint and Paprika
It’s time to get reacquainted with a neglected cooking method.
Boiled Carrots with Fennel Seeds and Citrus
Boiled Carrots with Fennel Seeds and Citrus
It’s time to get reacquainted with a neglected cooking method.
Boiled Carrots with Scallions and Ginger
Boiled Carrots with Scallions and Ginger
It’s time to get reacquainted with a neglected cooking method.
Gâteau Breton with Prune Filling
Gâteau Breton with Prune Filling
Hailing from France’s Brittany coast, gâteau Breton boasts a bright jam filling and a rich, dense texture, which elevate this rustic cake to a first-class conf…
Gâteau Breton with Apricot Filling
Gâteau Breton with Apricot Filling
Hailing from France’s Brittany coast, gâteau Breton boasts a bright jam filling and a rich, dense texture, which elevate this rustic cake to a first-class conf…
Roasted Red Pepper-Vinegar Sauce
Roasted Red Pepper-Vinegar Sauce
Roasted red peppers add sweetness to this sauce, and hot cherry peppers bring some heat. Garlic, tangy vinegar, briny anchovies, and a generous amount of olive …
Modern Cauliflower Gratin
Modern Cauliflower Gratin
Who says a gratin needs to be stodgy and rich to be satisfying? The unique attributes of cauliflower put a fresh spin on this old standby.
Bitter Greens, Carrot, and Chickpea Salad with Warm Lemon Dressing
Bitter Greens, Carrot, and Chickpea Salad with Warm Lemon Dressing
For tender, lightly wilted greens, forget the salad bowl and get out your Dutch oven.
Pan-Seared Thick-Cut Boneless Pork Chops
Pan-Seared Thick-Cut Boneless Pork Chops
We always knew that the key to chops with a deep sear is a screaming-hot pan. What we didn’t know is that it’s also the trick to producing a juicy, tender inte…
Boiled Carrots with Lemon and Chives
Boiled Carrots with Lemon and Chives
It’s time to get reacquainted with a neglected cooking method.
Bitter Greens, Fennel, and Apple Salad with Warm Pancetta Dressing
Bitter Greens, Fennel, and Apple Salad with Warm Pancetta Dressing
For tender, lightly wilted greens, forget the salad bowl and get out your Dutch oven.
Boston Brown Bread
Boston Brown Bread
Colonists knew how to mix up batter and steam it over an open fire to make a remarkably moist whole-grain bread. We think they were onto something.
Bitter Greens and Fig Salad with Warm Shallot Dressing
Bitter Greens and Fig Salad with Warm Shallot Dressing
For tender, lightly wilted greens, forget the salad bowl and get out your Dutch oven.
Walnut-Raisin Pesto
Walnut-Raisin Pesto
This sauce serves as a zesty accompaniment for lean meats such as pork chops or chicken breast.
Mint Persillade
Mint Persillade
In its simplest form, this French sauce is just parsley and garlic. Our version also includes mint, anchovies, lemon zest and juice, and a generous amount of ol…
Shiitake Mushroom Frittata with Pecorino Romano for Two
Shiitake Mushroom Frittata with Pecorino Romano for Two
Loading up a frittata with meat, vegetables, and cheese can yield a simple, satisfying meal—or a rubbery egg disk with a wet, runny core.
Chorizo and Potato Frittata for Two
Chorizo and Potato Frittata for Two
Loading up a frittata with meat, vegetables, and cheese can yield a simple, satisfying meal—or a rubbery egg disk with a wet, runny core.
Broccoli and Feta Frittata for Two
Broccoli and Feta Frittata for Two
Loading up a frittata with meat, vegetables, and cheese can yield a simple, satisfying meal—or a rubbery egg disk with a wet, runny core.