May / June
2020
Pan Bagnat (Provençal Tuna Sandwich)
Olives, tomatoes, hard-cooked eggs, fragrant herbs, and a mustardy vinaigrette—n…
Published: March 2020
Skillet-Roasted Broccoli
Skillet roasting brings this easy-to-overlook vegetable to new heights.
Published: March 2020
Buttermilk-Vanilla Panna Cotta with Berries and Honey
Interested in a luxurious make-ahead dessert that comes together with just a few…
Published: March 2020
Yeasted Doughnuts
The plush, tender chew and satiny glaze of freshly fried doughnuts is irresistib…
Published: March 2020
Angel Hair Pasta with Basil, Caper, and Lemon Sauce
For perfectly al dente strands, throw out the rule book on pasta cookery.
Published: March 2020
Goan Pork Vindaloo
Disregard vindaloo's reputation for extreme heat. The original—tender, juicy por…
Published: March 2020
Bánh Xèo (Sizzling Vietnamese Crepes)
The shrimp-and-pork-studded rice flour pancakes called bánh xèo look like omelet…
Published: March 2020
Stir-Fried Cumin Beef
Cooks have briskly tossed, turned, and flipped food in this vessel for centuries…
Published: March 2020
Salade Lyonnaise
With an Italian assist, we crafted a version of this iconic salad of crisp bitte…
Published: March 2020
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