March / April
2015
Sautéed Chicken Cutlets
We wanted sauces that would be ready at the same time as the chicken.
Published: March 2015
Quick Roasted Red Pepper Sauce for Two
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Published: March 2015
Quick Sun-Dried Tomato Sauce for Two
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Published: March 2015
Quick Tomatillo Sauce for Two
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Published: March 2015
Raspberry Charlotte
Cake surrounding creamy fruit mousse promises the best of old-world elegance. Bu…
Published: March 2015
Sautéed Cabbage with Parsley and Lemon
Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?
Published: March 2015
Sautéed Cabbage with Bacon and Caraway Seeds
Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?
Published: March 2015
Sautéed Chicken Cutlets for Two
Finding that most sautéed chicken cutlet recipes produced dry, bland, tough chic…
Published: March 2015
Sautéed Cabbage with Fennel and Garlic
Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?
Published: March 2015
Quick Roasted Red Pepper Sauce
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Published: March 2015
Sautéed Cabbage with Chile and Peanuts
Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?
Published: March 2015
Sautéed Cabbage with Miso and Scallions
Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?
Published: March 2015
Cuban Braised Shredded Beef (Ropa Vieja)
Tender yet hearty strands make ropa vieja stand out from other Latin braised bee…
Published: March 2015
Braised Halibut with Fennel and Tarragon
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Published: March 2015
Quick Olive-Orange Sauce
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Published: March 2015
Tagliatelle with Prosciutto and Peas for Two
An ingredient from Switzerland—not Italy—takes this classic to a new level.
Published: March 2015
Mu Shu Pork
Boiling water is the key to making the thin, stretchy pancakes typically served …
Published: March 2015
Fried Sweet Plantains (Plátanos Maduros)
Fried plantains are eaten in many Latin American countries. For our version of C…
Published: March 2015
Root Vegetable Gratin
Root vegetables add complex flavor to the all-potato classic, but how do you get…
Published: March 2015
Braised Halibut with Leeks and Mustard
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Published: March 2015
Quick Sun-Dried Tomato Sauce
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Published: March 2015
Tagliatelle with Prosciutto and Peas
An ingredient from Switzerland—not Italy—takes this classic to a new level.
Published: March 2015
Quick Tomatillo Sauce
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Published: March 2015
Thick-Crust Sicilian-Style Pizza
Dense, doughy slabs of thick-crust pizza are all too familiar—and forgettable. W…
Published: March 2015
Coq au Riesling
Julia Child made the French classic red wine–based coq au vin a popular dish,
…
Published: March 2015
Braised Halibut with Fennel and Tarragon for Two
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Published: March 2015
Braised Halibut with Carrots and Coriander for Two
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Published: March 2015
Braised Halibut with Carrots and Coriander
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Published: March 2015
Braised Halibut with Leeks and Mustard for Two
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Published: March 2015
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