May / June
2007
Better Bran Muffins
We wanted a bran muffin that didn't require a trip to the health food store.
Published: May 2007
New York-Style Crumb Cake
We wanted to bring this New York classic home—but not from the supermarket.
Published: May 2007
Korean Grilled Short Ribs for Gas Grill—Kalbi
At Korean barbecue restaurants, kalbi is traditionally grilled in just minutes r…
Published: May 2007
Onion Relish for Curry
This relish adds to the bold flavors of our Vegetable Curry or Tandoori Chicken.
Published: May 2007
Gas-Grilled Blackened Red Snapper
Transferring blackened fish from a cast-iron skillet to a grill may keep your ki…
Published: May 2007
Garlic-Roasted Leg of Lamb for a Charcoal Grill
Few roasts make as grand an entrance as roasted leg of lamb, but its charms quic…
Published: May 2007
Garlic-Roasted Leg of Lamb for a Gas Grill
Few roasts make as grand an entrance as roasted leg of lamb, but its charms quic…
Published: May 2007
Asparagus Omelet with Black Forest Ham and Mustard
How do you make a sturdy omelet that isn't tough?
Published: May 2007
Indian-Style Cilantro-Mint Chutney
This is a flavorful twist on the conventional mango chutney served with curry.
Published: May 2007
Asparagus Omelet with Roasted Peppers and Garlic
How do you make a sturdy omelet that isn't tough?
Published: May 2007
Lighter Oven-Fried Fish
What's the allure of fried fish? For starters, it tastes great. But it can be aw…
Published: May 2007
Sun-Dried Tomato Relish for Pan-Seared Steak
Relishes are not common accompaniments to steak, but the earthy flavor of sun-dr…
Published: May 2007
Korean Grilled Short Ribs for a Charcoal Grill—Kalbi
At Korean barbecue restaurants, kalbi is traditionally grilled in just minutes r…
Published: May 2007
Tequila-Poblano Pan Sauce for Pan-Seared Steak
Both the tequila and poblano give this pan sauce a southwestern flair.
Published: May 2007
Four-Cheese Lasagna
Choosing the right cheeses for this elegant lasagna is a good first step. Knowin…
Published: May 2007
Thai Chili Butter for Pan-Seared Steaks
This spicy compound butter is the perfect accompaniment to rich, tender steak.
Published: May 2007
Honey Mustard Marinade for Steaks
Most marinades fail miserably, neither tenderizing meat nor adding much flavor. …
Published: May 2007
Spicy Italian-Style Chicken with Sausage, Peppers, and Onions
This Italian-American skillet dish makes a great weeknight meal—once you solve t…
Published: May 2007
Bacon, Potato, and Cheddar Frittata for Two
More challenging to cook properly than a regular thin frittata, a thick, hearty …
Published: May 2007
Sticky Buns with Pecans for Freezing
These bakery favorites are often too sweet, too big, too rich, and just too much…
Published: May 2007
Red Curry Marinade for Steaks
Most marinades fail miserably, neither tenderizing meat nor adding much flavor. …
Published: May 2007
Mole Marinade for Steaks
Most marinades fail miserably, neither tenderizing meat nor adding much flavor. …
Published: May 2007
Stir-Fried Sichuan Broccoli
This tangy, spicy dish is an easy, delicious way to enjoy broccoli.
Published: May 2007
Mojo Marinade for Steaks
Most marinades fail miserably, neither tenderizing meat nor adding much flavor. …
Published: May 2007
Charcoal-Grilled Blackened Red Snapper
Transferring blackened fish from a cast-iron skillet to a grill may keep your ki…
Published: May 2007
Indian-Style Curry with Sweet Potatoes, Green Beans, and Chickpeas
We wanted a quick meatless curry in which the vegetables stood up to the sauce. …
Published: May 2007
Indian-Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas
We wanted a quick meatless curry in which the vegetables stood up to the sauce. …
Published: May 2007
Pan-Seared Thick-Cut Strip Steaks
The traditional pan-searing technique produces a brown crust, a pink center, and…
Published: May 2007
Skillet Penne with Sausage and Spinach
Pasta dinners don't have to be labor intensive—they can easily be tasty suppers …
Published: May 2007
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