March / April
1995Braised Beef Brisket, Southern Italian Style
The perfect balance of oven heat and cooking time yields a beef brisket that is …
Published: March 1995
Asparagus and Mushroom Sauce with Caramelized Shallots
Take a cue from Italian cooks, who transform common spring vegetables into quick…
Published: March 1995
Braised Beef Brisket, Oaxacan Style
The perfect balance of oven heat and cooking time yields a beef brisket that is …
Published: March 1995
Steamed Arctic Char
The key to this quick, healthful cooking method is judging cooking time, which i…
Published: March 1995
Steamed Flounder
The key to this quick, healthful cooking method is judging cooking time, which i…
Published: March 1995
Quick Crumb Coffee Cake
The trick is to use the same mixture for both batter and topping.
Published: March 1995
Steamed Grouper
The key to this quick, healthful cooking method is judging cooking time, which i…
Published: March 1995
Potato Gnocchi with Parmesan and Sage
For light, fluffy gnocchi, bake and thoroughly mash the potatoes so they require…
Published: March 1995
Steamed Monkfish
The key to this quick, healthful cooking method is judging cooking time, which i…
Published: March 1995
Steamed Bluefish
The key to this quick, healthful cooking method is judging cooking time, which i…
Published: March 1995
Potato Gnocchi with Tomato-Mint Sauce
For light, fluffy gnocchi, bake and thoroughly mash the potatoes so they require…
Published: March 1995
Steamed Pompano
The key to this quick, healthful cooking method is judging cooking time, which i…
Published: March 1995
Potato Gnocchi with Pesto
For light, fluffy gnocchi, bake and thoroughly mash the potatoes so they require…
Published: March 1995
Steamed Snapper
The key to this quick, healthful cooking method is judging cooking time, which i…
Published: March 1995
Steamed Salmon
The key to this quick, healthful cooking method is judging cooking time, which i…
Published: March 1995
Potato Gnocchi Gratinèed with Fontina Cheese
For light, fluffy gnocchi, bake and thoroughly mash the potatoes so they require…
Published: March 1995
Basil Sauce with Sauteed Shrimp
With minimal work clams, tuna, mussels, and shrimp can be turned into quick sauc…
Published: March 1995
Coconut Chocolate Chip Coffee Cake
The trick is to use the same mixture for both batter and topping.
Published: March 1995
Apple-Cinnamon Coffee Cake
The trick is to use the same mixture for both batter and topping.
Published: March 1995
Steamed Swordfish
The key to this quick, healthful cooking method is judging cooking time, which i…
Published: March 1995
Steamed Leeks
A two-step cooking process, starting with presteaming, is the secret to perfectl…
Published: March 1995
French Lentil Salad with Caraway and Radish
All types of lentils are best when cooked with salt but without acid.
Published: March 1995
Raspberry-Almond Coffee Cake
The trick is to use the same mixture for both batter and topping.
Published: March 1995
Steamed Tuna
The key to this quick, healthful cooking method is judging cooking time, which i…
Published: March 1995
Steamed Tilefish
The key to this quick, healthful cooking method is judging cooking time, which i…
Published: March 1995
Steamed Halibut
The key to this quick, healthful cooking method is judging cooking time, which i…
Published: March 1995
Steamed Leeks Glazed with Crunchy Seeds
A two-step cooking process, starting with presteaming, is the secret to perfectl…
Published: March 1995
Braised Artichoke Sauce with White Wine, Garlic, and Lemon
Take a cue from Italian cooks, who transform common spring vegetables into quick…
Published: March 1995
Potato Gnocchi
For light, fluffy gnocchi, bake and thoroughly mash the potatoes so they require…
Published: March 1995
Red Lentil Puree with Cumin and Anise
All types of lentils are best when cooked with salt but without acid.
Published: March 1995
Steamed Wolffish
The key to this quick, healthful cooking method is judging cooking time, which i…
Published: March 1995
Steamed Cod
The key to this quick, healthful cooking method is judging cooking time, which i…
Published: March 1995
Steamed Leeks with Mustard Vinaigrette
A two-step cooking process, starting with presteaming, is the secret to perfectl…
Published: March 1995
Baked Leeks with Bacon and Gruyère
A two-step cooking process, starting with presteaming, is the secret to perfectl…
Published: March 1995
Tomato Sauce with Arugula and Black Olives
Take a cue from Italian cooks, who transform common spring vegetables into quick…
Published: March 1995
Steamed Couscous with Moroccan Lamb Broth, Glazed Onions, and Fried Almonds
For the proper texture, steaming couscous is essential—it fluffs this Maghrebi s…
Published: March 1995
Braised Fennel and Bitter Greens Sauce with Balsamic Vinegar
Take a cue from Italian cooks, who transform common spring vegetables into quick…
Published: March 1995
Tomato Sauce with Bell Peppers and Balsamic Vinegar
Try this simple sauce with cod, salmon, swordfish, tuna, or even shrimp or chick…
Published: March 1995
Indian-Spiced Lentils with Kale
All types of lentils are best when cooked with salt but without acid.
Published: March 1995
Grilled Leeks with Orange Chive Butter
A two-step cooking process, starting with presteaming, is the secret to perfectl…
Published: March 1995
Black Pepper-Mustard Sauce
This sauce couldn't be simpler and is especially nice with monkfish.
Published: March 1995
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