Cabbage Patch

Sautéed Cabbage with Miso and Scallions

Instead of boiling or braising, we pan-steam and sauté the cabbage over relatively high heat to cook it quickly and add an extra layer of flavor from browning.

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Italian Comfort

Tuscan-Style Beef Stew

In this simple yet rich stew, just two ingredients—Chianti and black pepper—provide most of the complexity. But when you add them to the pot makes all the difference.

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Crunchy Granola

Almond Granola with Dried Fruit

We’ve had it with the overpriced (and underwhelming) store-bought stuff. For homemade granola with real bite, what you need is some bark.

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Back to the Roots

Root Vegetable Gratin

Root vegetables add complex flavor to the all-potato classic, but how do you get the different types to cook evenly? A glass of wine helps.

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Perfect Quinoa Pilaf

Quinoa Pilaf with Herbs and Lemon

Could we turn this superfood into a dish we’d really want to eat?

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Chow Down on Chowder

New England Fish Chowder

Searching for a route to fresher, cleaner flavors, we got a bonus: shorter cooking time.

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Going for Yolk

Soft-Cooked Eggs

The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a truly reliable method that delivers a tender, set white and a fluid yolk every time.

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Corn Meal

Savory Corn Muffins

We wanted a muffin full of cornmeal flavor. Could it also be moist and light-textured?

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