May / June
2008Gas-Grilled Porterhouse or T-Bone Steaks
For grilled steak perfection, we look to a Florentine prototype.
Published: May 2008
Oatmeal Cake with Broiled Icing
A caramelized broiled icing is the crowning glory on old-fashioned oatmeal cake.…
Published: May 2008
Berry Fool
For a berry fool with intense fruitiness and rich body, we used gelatin to thick…
Published: May 2008
Sautéed Spinach with Chickpeas and Sun-Dried Tomatoes
Baby spinach is convenient—no stems to remove or grit to rinse out—but cooking t…
Published: May 2008
Spring Vegetable Risotto with Carrot and Watercress
Bland flavor and mushy vegetables can ruin this Italian classic. Could we boost …
Published: May 2008
Pasta with Creamy Tomato Sauce
Combining tomatoes and cream can result in a tinny-tasting mixture more akin to …
Published: May 2008
Hummus with Smoked Paprika
Hummus requires only a handful of ingredients and a few minutes to make—but that…
Published: May 2008
Sautéed Spinach with Leeks and Hazelnuts
Baby spinach is convenient—no stems to remove or grit to rinse out—but cooking t…
Published: May 2008
Restaurant-Style Hummus
Hummus requires only a handful of ingredients and a few minutes to make. Our ver…
Published: May 2008
Charcoal-Grilled Porterhouse or T-Bone Steaks
For grilled steak perfection, we look to a Florentine prototype.
Published: May 2008
Flan
We bring together three internationally-flavored recipes that can be made ahead …
Published: May 2008
Stuffed Chicken Breasts
French chefs use a forcemeat stuffing to transform ordinary chicken breasts into…
Published: May 2008
Poached Salmon with Dill and Sour Cream Sauce
Poaching rarely lives up to its promise to produce silken, delicately flavored f…
Published: May 2008
Orange-Honey Glazed Chicken Thighs
We wanted to elevate this institutional standard to an elegant weeknight dinner.…
Published: May 2008
Baked Manicotti with Spinach
Manicotti may look homey, but blanching and stuffing pasta tubes is a tedious ch…
Published: May 2008
Sauteed Spinach with Pecans and Feta
Baby spinach is convenient—no stems to remove or grit to rinse out—but cooking t…
Published: May 2008
Ultimate Hummus
Hummus requires only a handful of ingredients and a few minutes to make—but that…
Published: May 2008
Roasted Red Pepper Hummus
Hummus requires only a handful of ingredients and a few minutes to make—but that…
Published: May 2008
Spring Vegetable Risotto with Fennel and Spinach
Bland flavor and mushy vegetables can ruin this Italian classic. Could we boost …
Published: May 2008
Poached Salmon with Bourbon and Maple
Poaching rarely lives up to its promise to produce silken, delicately flavored f…
Published: May 2008
Sauteed Spinach with Almonds and Golden Raisins
Baby spinach is convenient—no stems to remove or grit to rinse out—but cooking t…
Published: May 2008
Roasted Garlic Hummus
Hummus requires only a handful of ingredients and a few minutes to make—but that…
Published: May 2008
Mexican Pulled Pork (Carnitas)
Like the best barbecue, carnitas offer fall-apart hunks of crisp meat—but withou…
Published: May 2008
Tall and Fluffy Cheddar-Chive Biscuits
Tall, fluffy, and tangy, drop biscuits are the holy grail of biscuit making, but…
Published: May 2008
Spring Vegetable Risotto
Bland flavor and mushy vegetables can ruin this Italian classic. Could we boost …
Published: May 2008
Artichoke-Lemon Hummus
Hummus requires only a handful of ingredients and a few minutes to make—but that…
Published: May 2008
Poached Salmon with Herb and Caper Vinaigrette
Poaching rarely lives up to its promise to produce silken, delicately flavored f…
Published: May 2008
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