May / June
2004
Sweet and Tangy Oven-Barbecued Chicken
The idea—barbecued chicken straight from your oven—is a great one. Unfortunately…
Published: May 2004
Sauce Base for Steak Diane—Demi-glace
Reduced to the level of bad dinner theater, this legendary tableside showpiece w…
Published: May 2004
Quick Cheese Bread with Bacon, Onion, and Gruyère
Run-of-the-mill cheese bread is at once dry and greasy, with fleeting cheese fla…
Published: May 2004
Quick Cheese Bread
Run-of-the-mill cheese bread is at once dry and greasy, with fleeting cheese fla…
Published: May 2004
Lime-Coconut Cream Pie
For our coconut cream pie, we wanted to get honest coconut flavor by using both …
Published: May 2004
Macaroni and Cheese with Ham and Peas
Neither dull nor excessively rich, macaroni and cheese should please a multitude…
Published: May 2004
Chef's Salad with Fennel, Asiago, and Salami
Fast-food joints have given this retro supper salad a bad name (and a plastic fo…
Published: May 2004
Chef's Salad
Fast-food joints have given this retro supper salad a bad name (and a plastic fo…
Published: May 2004
Coconut Cream Pie with Animal Cracker Crust
For our coconut cream pie, we wanted to get honest coconut flavor by using both …
Published: May 2004
Fresh Orange Sherbet
Unlike ice cream, store-bought sherbet is usually third-rate. If you want a real…
Published: May 2004
Classic Macaroni and Cheese
Why suffer through stodgy, gritty, greasy, or bland mac and cheese? This delicio…
Published: May 2004
Banana-Caramel Coconut Cream Pie with Dark Rum
For our coconut cream pie, we wanted to get honest coconut flavor by using both …
Published: May 2004
Fresh Lime Sherbet
Unlike ice cream, store-bought sherbet is usually third-rate. If you want a real…
Published: May 2004
Marinated Velveted Chicken for Stir-Fry
What's the key to tender, juicy stir-fried chicken? It's a technique called velv…
Published: May 2004
Macaroni and Cheese with Kielbasa and Mustard
Neither dull nor excessively rich, macaroni and cheese should please a multitude…
Published: May 2004
Fresh Lemon Sherbet
Unlike ice cream, store-bought sherbet is usually third-rate. If you want a real…
Published: May 2004
Gingery Stir-Fried Chicken and Bok Choy
What's the key to tender, juicy stir-fried chicken? It's a technique called velv…
Published: May 2004
Brown Rice with Parmesan, Lemon, and Herbs
Forget the instructions on the back of the bag, unless you want scorched or mush…
Published: May 2004
Foolproof Oven-Baked Brown Rice
Forget the instructions on the back of the bag, unless you want scorched or mush…
Published: May 2004
Sweet, Sour, and Spicy Stir-Fried Orange Chicken and Broccoli with Cashews
What's the key to tender, juicy stir-fried chicken? It's a technique called velv…
Published: May 2004
Curried Brown Rice with Tomatoes and Peas
Forget the instructions on the back of the bag, unless you want scorched or mush…
Published: May 2004
Fresh Raspberry Sherbet
Unlike ice cream, store-bought sherbet is usually third-rate. If you want a real…
Published: May 2004
Spicy Stir-Fried Sesame Chicken with Green Beans and Shiitake Mushrooms
What's the key to tender, juicy stir-fried chicken? It's a technique called velv…
Published: May 2004
Brown Rice with Sauteed Mushrooms and Leeks
Forget the instructions on the back of the bag, unless you want scorched or mush…
Published: May 2004
Steak Diane
Reduced to the level of bad dinner theater, this legendary tableside showpiece w…
Published: May 2004
Chef's Salad with Spinach, Chicken, and Gouda
Fast-food joints have given this retro supper salad a bad name (and a plastic fo…
Published: May 2004
Deli Ham and Turkey
Supermarkets offer a baffling assortment of packaged meats, but do any of them h…
Published: May 2004
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