Summer Berry Trifle

Published July 1, 2013.

To perfect this English classic, we’d need to ensure that the flavors and textures of each layer melded together—but without the whole thing turning to mush.

Pasta with Pesto, Potatoes, and Green Beans

Published July 1, 2013.

This classic dish comes from the Liguria region of Italy, where pasta and pesto are paired with a surprising ingredient: potatoes.

Marbled Blueberry Bundt Cake

Published May 1, 2013.

Tossing large, cultivated blueberries into a Bundt cake gave us big blue blowouts and little fresh flavor. We looked for a way to make the star of the show less of a problem.

Stir-Fried Asparagus with Shiitake Mushrooms

Published May 1, 2013.

The key to perfectly cooked, deeply flavorful spears? Steam power.

Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil

Published May 1, 2013.

Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a way to make it as crisp and chewy as traditional pizza—and highlight its nutty, wheaty flavor?

Braised Red Potatoes with Lemon and Chives

Published May 1, 2013.

What if you could get the creamy interiors produced by boiling red potatoes and the browned exteriors produced by roasting—without doing either of those things?

Beets with Lemon and Almonds

Published March 1, 2013.

Our simple method saves time, intensifies flavor, and even yields a beet-enriched sauce.

Wild Rice and Mushroom Soup

Published January 1, 2013.

For a rich, earthy, nutty-tasting soup, we had to figure out how to make its signature ingredients do more than just add bulk.

Perfect Roasted Root Vegetables

Published November 1, 2012.

How do you get five different vegetables to cook simultaneously in the same pan and all come out perfectly? The solution starts with the right cuts.

Fresh Corn Salsa with Tomato

Published July 1, 2012.

In search of a corn salsa with fresh, sweet flavor and crisp texture, we turned to a 3,000-year-old cooking technique.

Chilled Fresh Tomato Soup

Published July 1, 2012.

Throw tomatoes into a blender and puree? Not so fast. For a full-flavored soup, even top-notch tomatoes have to be treated just right.


Published July 1, 2012.

To fix this sadly degraded dish, we stopped pouring a key ingredient down the drain.

Potato Casserole with Bacon and Caramelized Onion

Published March 1, 2012.

In the old days, this rich dish got its deep flavor and silky texture from meat drippings. Could we get the same luxurious results without a roast?

Home Fries

Published January 1, 2012.

Could the key to really good, genuinely crisp home fries be really bad boiled potatoes?

Roasted Brussels Sprouts

Published November 1, 2011.

What would it take to create tender, nutty-tasting Brussels sprouts in just one pan?

Salt-Baked Potatoes

Published September 1, 2011.

What can 2 pounds of salt do to a potato that an oven can’t?

Sautéed Snow Peas with Lemon and Parsley

Published March 1, 2011.

Typically used as filler in stir-fries, snow peas can stand on their own—as long as they don’t wither away in the heat.

Potato Galette

Published March 1, 2011.

This crisp, earthy-tasting potato cake would be the perfect side dish—if it weren’t for all the fussy layering. And does the cake have to fall apart when you slice it?

Greek Spinach and Feta Pie (Spanakopita)

Published January 1, 2011.

Ideally, spanakopita is a hot and flavorful one-dish meal encased in a crispy, buttery crust. Yet most versions fall flat—a Greek tragedy in need of a happy ending.

Roasted Carrots

Published November 1, 2010.

Roasting carrots draws out their natural sugars and intensifies their flavor. That is if you can prevent them from shriveling up like used matches.

Roasted Smashed Potatoes

Published November 1, 2010.

You don't need a deep-fryer to produce spuds with a mashed-potato creaminess and crackly-crisp crusts.

Supermarket Onion Primer

Published September 1, 2010.

You use them everyday in your kitchen, but how much do you really know about onions?

Cutting Vegetables for Kebabs

Published September 1, 2010.

When it comes to kebabs, the right cutting technique is almost as important as the vegetables you choose.

Spinach Primer

Published July 1, 2010.

There are three main types of spinach most commonly found in the produce section of most supermarkets.

How to Seed a Cucumber

Published July 1, 2010.

Removing the seeds from cucumbers is a vital step toward avoiding soggy, watery salads or relishes.

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