March / April
2006
Old-Fashioned Chocolate Layer Cake
What ever happened to those towering slices of chocolate cake slathered with bil…
Published: March 2006
Chicken Kyiv
Crisply breaded and packed with herb butter, this Russian transplant was a star …
Published: March 2006
Garlic-Roasted Leg of Lamb
Few roasts make as grand an entrance as roasted leg of lamb, but its charms quic…
Published: March 2006
Pan-Roasted Broccoli with Tomatoes and Curry
Pan-roasting works beautifully for many vegetables. So what's the problem with b…
Published: March 2006
Roasted Garlic Jus
Forget mint sauce—this is all you need to serve with a perfectly-roasted leg of …
Published: March 2006
Pan-Roasted Broccoli with Lemon Browned Butter
Pan-roasting works beautifully for many vegetables. So what's the problem with b…
Published: March 2006
Spicy Pan-Roasted Broccoli with Hoisin and Peanuts
Pan-roasting works beautifully for many vegetables. So what's the problem with b…
Published: March 2006
Pan-Roasted Broccoli with Creamy Gruyêre Sauce
Pan-roasting works beautifully for many vegetables. So what's the problem with b…
Published: March 2006
Glazed Pork Chops with Sesame, Mirin, and Ginger
Thin boneless chops cook up dry and bland, but their convenience is enticing. Co…
Published: March 2006
Pan-Roasted Broccoli
Pan-roasting works beautifully for many vegetables. So what's the problem with b…
Published: March 2006
Types of Bread Crumbs
With so many types of bread crumbs in the market, how do you know when to use ea…
Published: March 2006
Lemon Panna Cotta
What makes this simple chilled Italian cream great? Balanced proportions, sound …
Published: March 2006
Flaky Buttermilk Biscuits with Parmesan
How do you get tender, flaky biscuits with truly distinctive layers? It's a pres…
Published: March 2006
Garlic Peelers
When you need to peel garlic, you can whack the clove with the side of a knife b…
Published: October 2011
Buy the Winner
Pork and Cabbage Dumplings—Wor Tip
For our version of wor tip, Cantonese potstickers, we wanted a light filling, th…
Published: March 2006
Blue Cheese Chive Butter
This is an excellent accompaniment to Pepper-Crusted Filet Mignon.
Published: March 2006
Cider-Glazed Pork Chops
Thin boneless chops cook up dry and bland, but their convenience is enticing. Co…
Published: March 2006
Whole Wheat Flour
Published: March 2006
Glazed Pork Chops with German Flavors
Thin boneless chops cook up dry and bland, but their convenience is enticing. Co…
Published: March 2006
Pepper-Crusted Filet Mignon
Black peppercorns bring a welcome flavor boost—but also a punishing blast of hea…
Published: March 2006
Marinara Sauce
Could we make a sauce with complex but fresh flavors—from scratch—in less than a…
Published: March 2006
Port Cherry Reduction Sauce
This sauce was created as an accompaniment for Pepper-Crusted Filet Mignon.
Published: March 2006
Scallion Dipping Sauce
Our recipe for dipping sauce combines sweet, salty, spicy, sour, and savory flav…
Published: March 2006
Small Nonstick Saucepans
You can spend $100 on a 2-quart nonstick saucepan—but should you?
Published: March 2006
Buy the Winner
Multigrain Bread
Some multigrain bread is better suited to propping open a door than making a san…
Published: March 2006
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