May / June
2015
Oven-Steamed Mussels
Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. …
Published: May 2015
Semolina Gnocchi with Browned Butter
These Roman-style dumplings are rich, creamy, and satisfying. The only problem? …
Published: May 2015
Clams Steamed in White Wine
We developed a quick broth made with wine, shallots, garlic, and bay leaf. As th…
Published: May 2015
Quick Tomato Sauce
Is it possible to transform canned tomatoes into a bright, fresh-tasting sauce?
Published: May 2009
Grilled Pork Kebabs with Sweet Sriracha Glaze for Two
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: May 2015
Grilled Pork Kebabs with Hoisin and Five-Spice
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: May 2015
Broccoli Rabe, Sun-Dried Tomato, and Pine Nut Topping
Serve this topping with our Semolina Gnocchi or Creamy Parmesan Polenta recipes.
Published: March 2010
Grilled Pork Kebabs with Hoisin and Five-Spice for Two
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: May 2015
Sautéed Cherry Tomato and Fresh Mozzarella Topping
Serve this topping over polenta or semolina gnocchi.
Published: March 2010
Simple Farro
We were sold on this nutty grain even before we realized how fast and easy it is…
Published: May 2015
Grilled Pork Kebabs with Sweet Sriracha Glaze
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: May 2015
Grilled Pork Kebabs with Barbecue Glaze
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: May 2015
Farro Salad with Butternut Squash and Radicchio
We were sold on this nutty grain even before we realized how fast and easy it is…
Published: May 2015
Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes
We were sold on this nutty grain even before we realized how fast and easy it is…
Published: May 2015
Strawberry-Rhubarb Pie
Because strawberries and rhubarb both contain loads of moisture, avoiding a mush…
Published: May 2015
New York Cinnamon-Raisin Bagels
It doesn’t get any better than the crackly-crisp shell, tender chew, and subtle …
Published: May 2015
Sautéed Swiss Chard with Currants and Pine Nuts
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Published: May 2015
Semolina Gnocchi with Sun-Dried Tomatoes and Basil
These Roman-style dumplings are rich, creamy, and satisfying. The only problem? …
Published: May 2015
Grilled Pork Kebabs with Barbecue Glaze for Two
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: May 2015
Simple Pot-Au-Feu
The rich broth and tender meat and vegetables that define this French classic sh…
Published: May 2015
Warm Farro with Lemon and Herbs
We were sold on this nutty grain even before we realized how fast and easy it is…
Published: May 2015
Provençal Vegetable Soup (Soupe au Pistou)
Minestrone’s French cousin is bright and fresh—and hearty, thanks to a key pantr…
Published: May 2015
Sautéed Swiss Chard with Pancetta and Caramelized Shallots
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Published: May 2015
Vegetable Broth Base
Our winning store-bought broth is OK in a pinch. But we wanted a homemade versio…
Published: January 2015
Pan-Seared Scallops
Juicy, crisp-crusted pan-seared scallops means overcoming two obstacles: chemica…
Published: November 2009
Warm Farro with Cranberries, Pecans, and Herbs
We were sold on this nutty grain even before we realized how fast and easy it is…
Published: May 2015
Sautéed Swiss Chard with Sesame Sauce
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Published: May 2015
Sautéed Swiss Chard with Garlic
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Published: May 2015
Vietnamese-Style Caramel Chicken with Broccoli
The savory caramel sauce in this braised chicken dish is far more complex than i…
Published: May 2015
Semolina Gnocchi with Prosciutto and Chives
These Roman-style dumplings are rich, creamy, and satisfying. The only problem? …
Published: May 2015
Steamed Whole Lobsters
Should lobsters be steamed, boiled, microwaved, or roasted? Are hard-shells bett…
Published: May 2015
Sriracha
Sriracha is a Thai hot sauce known by its followers as rooster sauce (just look …
Published: May 2015
New York Bagels
It doesn’t get any better than the crackly-crisp shell, tender chew, and subtle …
Published: May 2015
Sautéed Swiss Chard with Ginger
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Published: May 2015
Semolina Gnocchi (Gnocchi alla Romana)
These Roman-style dumplings are rich, creamy, and satisfying. The only problem? …
Published: May 2015
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