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From the EpisodeWeeknight Japanese Suppers
Published: November 2015
Miso-Marinated SalmonTurns out, miso is one of the best ways to flavor salmon—inside and out.
From the EpisodePressure Cooker Perfection
Published: March 2018
Farmhouse Chicken Noodle SoupWith its velvety broth and deep flavor, old-fashioned chicken noodle soup is an …
From the EpisodePressure Cooker Perfection
Published: January 2014
Pressure-Cooker Pot RoastPressure cookers are back and better than ever. Too bad one
of the appliance’s …
From the EpisodeSoup for Dinner
Published: November 2009
Chicken BouillabaisseCould we take the garlicky fennel and saffron flavors of France’s most famous fi…
From the EpisodeJust Add Apples
Published: November 2016
Apple StrudelUnless you’re a skilled pastry chef, wrapping ultrathin, delicate dough around a…
From the EpisodeModern Weeknight Meals
Published: January 2017
Modern Cauliflower GratinWho says a gratin needs to be stodgy and rich to be satisfying? The unique attri…
From the EpisodeUltimate Italian
Published: May 2016
Parmesan FarrottoThis Italian grain’s flavorful bran layer makes it a challenge to coax into crea…
From the EpisodeAll Chocolate, All the Time
Published: March 2011
Wicked Good Boston Cream PieThis triple-component dessert would deserve a revival—if only we could make the …
From the EpisodeGrown Up Comfort Classics
Published: July 2017
Turkey Meatloaf with Ketchup-Brown Sugar GlazeFor a lighter, summery take on this comfort-food favorite, our goal was to enhan…
From the EpisodePub-Style Favorites, Revisited
Published: March 2017
Pub-Style Steak and Ale PieThere’s a place for marrying meat and vegetables under a pastry crust. This inte…
From the EpisodeModern Weeknight Meals
Published: March 2017
One-Hour Broiled Chicken and Pan SauceTwo keys to getting a whole chicken on the table quickly? Start it in a cold ove…
From the EpisodeSoup for Dinner
Published: March 2017
Greek Chicken and Rice Soup with Egg and Lemon (Avgolemono)Egg and lemon give avgolemono a velvety consistency and a bright taste. We perfe…
From the EpisodeGrown Up Comfort Classics
Published: March 2017
Simple Stovetop Macaroni and CheeseWe set out to make a smooth, creamy, cheesy sauce without the bother of a bécha…
From the EpisodeTo Meat or Not to Meat (Sauce)
Published: January 2017
Weeknight Tagliatelle with Bolognese SauceHalf a dozen meats and hours of pot watching make a lush, deeply savory version
…
From the EpisodePub-Style Favorites, Revisited
Published: January 2017
Boston Brown BreadColonists knew how to mix up batter and steam it over an open fire to make
a re…
From the EpisodeElegant Desserts
Published: January 2017
Gâteau Breton with Apricot FillingHailing from France’s Brittany coast, gâteau Breton boasts a bright jam filling
…
From the EpisodeElegant Desserts
Published: November 2016
Millionaire's ShortbreadBritain’s triple-decker combo of buttery cookie, sweet caramel, and dark chocola…
From the EpisodeTo Meat or Not to Meat (Sauce)
Published: May 2017
Meatless “Meat” Sauce with Chickpeas and MushroomsWe wanted it quick. We wanted it easy. Most of all, we wanted it to be as hearty…
From the EpisodeSummer Cookout
Published: May 2017
Grilled Spice-Rubbed Chicken DrumsticksWhen grilled as part of a whole chicken, drumsticks taste just fine. But with th…
From the EpisodeChinese Classics
Published: September 2017
Sichuan Braised Tofu with Beef (Mapo Tofu)Think tofu is bland and boring? This braise of custardy curds cloaked in a garli…
From the EpisodeChinese Classics
Published: March 2007
Chinese Barbecued PorkThese lacquered strips of pork look exotic, but the meat is actually "barbecued"…
From the EpisodePork Chops and Corn Fritters, Perfected
Published: July 2017
Corn FrittersIn our quest for fritters with fresh corn flavor, crispy exteriors, and pillow-s…
From the EpisodePork Chops and Corn Fritters, Perfected
Published: January 2017
Roasted Red Pepper-Vinegar SauceRoasted red peppers add sweetness to this sauce, and hot cherry peppers bring so…
From the EpisodePork Chops and Corn Fritters, Perfected
Published: January 2017
Pan-Seared Thick-Cut Boneless Pork ChopsWe always knew that the key to chops with a deep sear is a screaming-hot pan.
W…
From the EpisodeSpicing Up the Grill
Published: September 2017
Grilled Lamb-Stuffed Pitas with Yogurt SauceWith a deeply flavorful filling in a supercrisp pita, this adaptation of
Middle…
From the EpisodeSpicing Up the Grill
Published: July 2017
Thai Grilled Cornish Hens with Chili Dipping Sauce (Gai Yang)You don’t need a well-stocked Asian pantry or specialty equipment to make this s…
From the EpisodeGrilled Steak and Fruit Tart
Published: July 2017
Grill-Smoked Herb-Rubbed Flat-Iron SteaksAdding a packet of wood chips to the grill can take an inexpensive steak to the
…
From the EpisodeVibrant Mediterranean Cooking
Published: May 2018
Egyptian Barley SaladWe set out to develop a recipe for a vibrantly spiced pearl barley salad with th…
From the EpisodeVibrant Mediterranean Cooking
Published: May 2018
Grilled Swordfish Skewers with Tomato-Scallion CaponataSwordfish is a favorite fish to grill along the Mediterranean and beyond.
From the EpisodeSimple Chinese Staples
Published: March 2018
Three-Cup ChickenOne cup each of soy sauce, sesame oil, and rice wine is easy to remember. Too ba…
From the EpisodeBrunch at Home
Published: May 2017
German PancakeWhat’s the secret to achieving a tender, custardy base and a crispy, puffy rim? …
From the EpisodeBrunch at Home
Published: March 2017
Perfect Poached EggsThe most vexing problem with poached eggs is keeping the whites neat and tidy. G…
From the EpisodeBrunch at Home
Published: March 2011
Foolproof Hollandaise SauceDrizzle this sauce over prepared asparagus or eggs Benedict.
From the EpisodeWeeknight Japanese Suppers
Published: September 2017
Crispy Pan-Fried Chicken CutletsFor breaded chicken cutlets that are not only perfectly cooked but also easier
…
From the EpisodeMediterranean Sweets
Published: May 2017
Olive Oil CakeRepurpose one of your favorite savory ingredients for a cake that’s light yet pl…
From the EpisodeMediterranean Sweets
Published: March 2004
BaklavaPart pastry, part confection, baklava often combines the downfalls of both: too …