March/April 2015

March / April

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

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