Season 3

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  Quick Breads

  The appeal of such quick breads as cinnamon buns and banana bread is clear. They are quick, sweet, and, well, quick. Of course, just because something is fast doesn't mean you want to eat it. Supermarket cinnamon buns often have an odd, artificial flavor and spongelike texture that no one likes. And just because banana bread starts with over-the-hill bananas doesn't mean it should taste like leftovers.

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  Weekend Brunch

  Our sour cream coffee cake and light, flavorful fruit salads transform weekend brunch into an indulgent meal you’ll want to make even when company isn’t coming over. A few tips on great coffee round out the perfect start to a day.

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  Ham Dinner

  Ham dinner—with green bean casserole—is classic American fare. But which kind of ham should you buy? And can you really make a “good” green bean casserole? We show you how.

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  Holiday Dinner

  Beef tenderloin costs a small fortune, but it is one of the quickest and easiest large cuts to serve to a crowd. The key is to get good color development on the exterior without overcooking the interior. Meanwhile Betty Crocker may have put scalloped potatoes in a box, but we think scalloped potatoes should be done right—from scratch—and served with special meals.

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  Thanksgiving from the Grill

  We move the turkey out of the oven and onto the grill, freeing up precious cooking space for other Thanksgiving dishes and giving us a better tasting bird. Our sweet potatoes and cranberry sauce have all the flavor and texture that make them must-have holiday side dishes.

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  Barbecued Salmon

  We were intrigued with the notion of barbecuing a whole side of salmon. Our goal was to have this large piece of fish spend enough time over the coals to pick up some real wood flavor. A bright cucumber salad adds cool, tart, and creamy flavors to complement the smoke-flavored salmon.