March / April
2014Spicy Fry Sauce
This sauce is the perfect accompaniment to our Thick-Cut Sweet Potato Fries
Published: March 2014
Sesame-Crusted Salmon with Lime and Coriander
For a rich, full-flavored coating, we looked to Japan—and the Middle East.
Published: March 2014
Perfect Poached Chicken Breasts for Two
Hardly anyone poaches chicken anymore—and with good reason: The classic techniqu…
Published: March 2014
Lemon Pudding Cakes
During baking, this dessert’s batter separates into two distinct layers.
To ens…
Published: March 2014
British-Style Currant Scones
Buttery rich American scones are a coffeehouse staple, but the fluffy and tender…
Published: March 2014
Sesame-Crusted Salmon with Orange and Chili Powder
For a rich, full-flavored coating, we looked to Japan—and the Middle East.
Published: March 2014
Red Wine Pan Sauce
The beauty of a pan sauce is that it needs only a few ingredients and a little b…
Published: March 2014
Papaya, Clementine, and Chayote Salad
Making a vibrant fruit salad with peak summer produce is a cinch, but what are w…
Published: March 2014
Thick-Cut Sweet Potato Fries
Classic French fries made with white potatoes—crispy on the outside, creamy on t…
Published: March 2014
Pasta with Cauliflower, Bacon, and Bread Crumbs
How to make this restaurant favorite at home? Crowd the pan and consolidate pots…
Published: March 2014
Milk-Braised Pork Loin
In Italy, cooks like to braise pork roasts in milk because it creates an excepti…
Published: March 2014
Parsley Sauce with Cornichons and Capers
This parsley sauce adds both color and vibrant flavors to beef tenderloin.
Published: March 2014
Beurre Blanc
Use this delicately flavored butter sauce to add richness to simply prepared fis…
Published: March 2014
White Wine Pan Sauce
Lighter and brighter in taste than its red wine sibling, white wine pan sauce ma…
Published: March 2014
Pineapple, Grapefruit, and Cucumber Salad
Making a vibrant fruit salad with peak summer produce is a cinch, but what are w…
Published: March 2014
Mango, Orange, and Jícama Salad
Making a vibrant fruit salad with peak summer produce is a cinch, but what are w…
Published: March 2014
Shredded Beef Tacos (Carne Deshebrada)
Classic shredded beef tacos are known for their robust meatiness. So why do most…
Published: March 2014
Cumin-Cilantro Yogurt Sauce
Serve this sauce with our Perfect Poached Chicken Breasts.
Published: March 2014
Pasta with Cauliflower, Bacon, and Bread Crumbs for Two
How to make this restaurant favorite at home? Crowd the pan and consolidate pots…
Published: March 2014
Thai Chicken Curry with Potatoes and Peanuts
Green and red curries offer big heat and bracing acidity, but the milder variety…
Published: March 2014
Sesame-Crusted Salmon with Lemon and Ginger
For a rich, full-flavored coating, we looked to Japan—and the Middle East.
Published: March 2014
Warm Tomato-Ginger Vinaigrette
Serve this Indian chutney-inspired sauce with poached fish or chicken.
Published: March 2014
Perfect Poached Chicken Breasts
Hardly anyone poaches chicken anymore—and with good reason: The classic techniqu…
Published: March 2014
Aioli
This garlicky mayonnaise adds kick to sandwiches, vegetables, bouillabaisse, and…
Published: March 2014
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