May / June
2005Skillet-Roasted Potatoes with Lemon and Chives
Greasy potatoes, burnt crusts, and uneven cooking were just three of the problem…
Published: May 2005
Orange Ice
Sharp and brassy, lemon ice can be a bitter experience, but it doesn't have to b…
Published: May 2005
Spicy Skillet-Roasted Potatoes with Chili and Cumin
Greasy potatoes, burnt crusts, and uneven cooking were just three of the problem…
Published: May 2005
Bacon, Potato, and Cheddar Frittata
More challenging to cook properly than a regular thin frittata, a thick, hearty …
Published: May 2005
Skillet-Roasted Potatoes with Garlic and Rosemary
Greasy potatoes, burnt crusts, and uneven cooking were just three of the problem…
Published: May 2005
Skillet-Roasted Potatoes
Greasy potatoes, burnt crusts, and uneven cooking were just three of the problem…
Published: May 2005
Asparagus, Ham, and Gruyere Frittata
More challenging to cook properly than a regular thin frittata, a thick, hearty …
Published: May 2005
Cherry Tomato and Mozzarella Tart
Tired of tomato tarts with soggy crusts and long preparation times? We experimen…
Published: May 2005
Frittata with Broccoli Rabe, Sun-Dried Tomatoes, and Fontina
More challenging to cook properly than a regular thin frittata, a thick, hearty …
Published: May 2005
Sun-Dried Tomato and Mozzarella Tart
Tired of tomato tarts with soggy crusts and long preparation times? We experimen…
Published: May 2005
Grilled Flank Steak with Garlic-Ginger-Sesame Marinade
We omit acid from our marinade so that we can really boost flavor without overte…
Published: May 2005
Orange-Flavored Chicken
We wanted an orange chicken recipe that retained the color, flavor, and texture …
Published: May 2005
Thick-Cut Pork Chops with Red Onion Jam Stuffing with Port, Pecans, and Dried Fruit
Filling the wrong chop with the wrong kind of stuffing and then cooking it using…
Published: May 2005
Sweet Sesame-Soy Vinaigrette
This salty-sweet vinaigrette gets a kick of heat from chili-garlic sauce.
Published: May 2005
Grilled Flank Steak with Garlic-Chile Marinade
So what's wrong with marinating steak in bottled Italian salad dressing? A lot.
Published: May 2005
Baked Blackberry Tart
Tart blackberries, rich custard, and a buttery crust are a classic, white-tablec…
Published: May 2005
Chocolate-Chunk Oatmeal Cookies with Pecans and Dried Cherries
What could be better than an oatmeal cookie crammed with dozens of ingredients? …
Published: May 2005
Thick-Cut Pork Chops with Spinach and Fontina Stuffing
Filling the wrong chop with the wrong kind of stuffing and then cooking it using…
Published: May 2005
Fresh Apple and Parsley Dressing with Greens
We threw away the rulebook on vinaigrettes and used a host of unexpected ingredi…
Published: May 2005
Grilled Flank Steak with Garlic-Shallot-Rosemary Marinade
So what's wrong with marinating steak in bottled Italian salad dressing? A lot.
Published: May 2005
Baked Blueberry-Raspberry Tart
Tart berries, rich custard, and a buttery crust are a classic, white-tablecloth …
Published: May 2005
Creamy Avocado Ranch Dressing
We threw away the rulebook on vinaigrettes and used a host of unexpected ingredi…
Published: May 2005
Orange-Port Dressing with Walnut Oil
We threw away the rulebook on vinaigrettes and used a host of unexpected ingredi…
Published: May 2005
Paella
Paella can be a big hit at restaurants but an unwieldy production at home. Could…
Published: May 2005
Moroccan-Spiced Vinaigrette
This sweet-tart vinaigrette is seasoned with warm spices and punctuated by raisi…
Published: May 2005
How to Substitute Herbs
You can substitute dry herbs for fresh herbs in many recipes, but should you?
Published: May 2005
How to Substitute Sugars and Other Sweeteners
If you have to do it, do it well. Here are some tips for sweet substitutions.
Published: May 2005
How to Substitute Leaveners
Substituting leaveners is a tricky task. Here are some tips for doing it well.
Published: May 2005
How to Substitute Dairy Products
How do you substitute for whole milk? Is there a suitable substitute for heavy c…
Published: May 2005
Leek, Prosciutto, and Goat Cheese Frittata
With a little finesse, you can make a golden, tender frittata every time.
Published: August 2015
How to Substitute Chocolates
Chocolate is a finicky ingredient, so it's always best to use the type called fo…
Published: May 2005
How to Substitute Salt
Salt is an integral ingredient. Use our tips when you need a substitution.
Published: May 2005
How to Substitute Flours
Find yourself in a jam? Here are some tips for substituting flours.
Published: May 2005
Baked Raspberry Tart
Tart raspberries, rich custard, and a buttery crust are a classic, white-tablecl…
Published: May 2005
How to Substitute for Wine
Need wine for a recipe but don't have any on hand? Use these substitutions.
Published: May 2005
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