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Issue 63

Basic Focaccia

Although the making of this recipe is spread over two days, the actual hands-on time is quite short. After you mix the dough, it rises overnight in the refrigerator, where…

  • Broiled Salmon with a White Bean, Kale & Bacon Ragoût

    High heat adds flavor fast to this salmon, which is drizzled with bacon fat, then seasoned. The hearty ragoût rounds out the dish and adds substance to the overall meal.

  • Braised Winter Vegetables

  • Braised Chicken with Marinara, Lemon & Olives

  • Gingered Lemon Bars

    I’m a total ginger lover, but if you’re not, feel free to leave it out of these bars—you’ll still get a luscious, tart and tangy, sweet lemon bar. To cut the…

  • Lemon Tea Cake

    Check the ingredient list of this delightful, not-too-sweet cake: You'll find the surprising elements of coriander and caraway seeds. The caraway is a perfect contrast to the lemon, while the…

  • Lemon Curd Cake Filling

  • Marinara Sauce

    This large batch of sauce freezes well and can be used for many a quick meal.

  • Mediterranean Sausage Ragoût

    I like to serve this with toasted pita bread seasoned with olive oil, lemon juice, garlic, and parsley. It’s also delicious spooned over couscous.

  • Maple-Thyme Roast Chicken

  • Rosemary Steak & Potatoes

    Think you can't enjoy a classic steak dinner on a weeknight? You can! Pick up some fresh rosemary on your way home from work and treat yourself.

  • Quick Singapore Noodles

    If you want to double this recipe, stir-fry it in two batches to avoid crowding the pan.

  • Spiced Couscous Pilaf with Almonds, Currants & Mint

    Warm Middle Eastern spices and fresh mint make this pilaf a great accompaniment to lamb roasts or chops, seared scallops, roast chicken, or sausages. Serve the couscous loose, or for…

  • Silky Lemon Pudding

    Taste the pudding while it's still hot. If it's too tart for you, whisk in a tablespoon or so of granulated sugar, but remember that chilling mutes flavors.

  • Shrimp Fried Rice (Chau Fan)

    Unless you’re shopping in a Chinatown liquor store, it’s hard to find a good-quality white rice wine. Most supermarkets and even Chinese food markets offer only “cooking wines,” and these…

  • Spicy Clams & Sausage in Marinara

    Here, succulent clams pair with hot Italian sausage and an easy make-and-freeze marinara sauce that’s sure to become your go-to red sauce for nights when you want to pull together…

  • Seared Scallops with Wilted Fennel & Spinach Salad

  • Spinach & Parmesan Stuffed Mushrooms

  • Shanghai Stir-Fried Beef & Broccoli

  • Southwestern Beef Stew with Squash and Beans

    A cross between beef chili and beef stew, this satisfying riff makes a wonderful Sunday dinner.

  • Classic Beef Stew

    What makes this traditional beef stew a little different is the way it’s cooked. Instead of the gentle heat often associated with braises, a very hot oven cooks the meat…

  • Anise-Raisin Focaccia

    This classic sweet topping turns plain focaccia into a treat for brunch, tea, or an afternoon snack. This version gets its kick from anise liqueur.

  • Pasta with Mock Bolognese Ragù

    If you've got homemade marinara sauce in the fridge, you can pull together this hearty dinner in the time it takes to cook the pasta.

  • Potatoes Boulangère

    This dish is like a potato gratin but without the cheese and cream; the pancetta (Italian cured bacon) adds rich flavor. It would make a great side dish for roast…

  • Pan-Seared Steak Pizzaiola

    A basic and versatile marinara sauce makes authentic Italian cooking a breeze—even on a weeknight. A hefty dash of chile flakes punch up the tomato flavor, and the sauce freezes…

  • “Dry” scallops sear better, taste better

    When you’re at the fish counter, you’ll often see sea scallops labeled two ways—“dry” and “wet.” (If they’re not marked, ask.) Whenever you can, choose the dry scallops. “Wet” scallops…

  • Slice Chicken Breasts at an Angle for Quick Cooking

    Boneless chicken breasts are relatively quick-cooking cuts, but for an even speedier meal, you can cut the chicken into diagonal slices so it cooks even faster

  • One Marinara Sauce, Many Meals

    With this quick tomato sauce in the freezer, you've got the makings for great meals on short notice

  • Couscous

    A Middle Eastern staple, couscous is a quick and delicious alternative to rice or pasta

  • Choosing Chuck: Shopping for Beef Stew Meat

    Cuts of chuck vary widely. Learn to select the perfect cut for beef stew.

  • Serious Searing

    Sear aggressively, and reap the rewards. In this mini-article, Maryellen Driscoll explains the technique.

  • What We Mean By: A Sprig

    A sprig is not an exact measure, but you can get an idea of what it means in this mini-article.

  • Why Bakers Prefer Instant Yeast

    What is instant yeast and how can you use it in your baking? Find out here.

  • Pepper Prep

    Jennifer Armentrout shows how to remove the seeds from sweet bell peppers and from hot chiles.

  • Braising Winter Vegetables

    Gentle browning for sweet flavor, oven simmering for velvety tenderness

  • Broccolini

    Never heard of broccolini? Find out what it is and how to cook it here.

  • Carrot Cake Perfected

    Great texture, a subtle balance of spices, and satiny icing add up to a refined version of a familiar classic

  • Classic Focaccia

    这比你容易多了think

  • Lemon Desserts from Subtle to Sassy

    Don’t forget the zest—these desserts get a sunny blast of flavor from not only the juice but also the zest, rich in aromatic oils

  • Shrimp Fried Rice: A Classic from China

    Eileen Yin-Fei Lo offers a recipe for shrimp fried rice, along with tips for preparing it. The article includes a discussion of four essential ingredients for Chineses cooking: sesame oil,…

  • Instead of Rice or Potatoes, Try Polenta

    Polenta is exceptionally versatile, nourishing, and extremely tasty. Alan Tardi explains the basic method for making this quick side dish and offers flavor variations to try.

  • Chicken in a Flash

    Sliced chicken breast plus a quick pan sauce equals dinner on the table in short order

  • How to Make a Rich, Flavorful Beef Stew

    Follow a simple formula to make this classic stew with carrots, turnips, and peas, or create a unique beef stew with your own vegetable flavor choices

  • Getting To Know Merlot

    Learn about Merlot, possibly the most popular red wine in America: where it's grown, what its characteristics are, what it goes well with, and what kinds to sample.

  • Taking the Heat of the Fiery Chile

    Adding hot peppers to a dish will always be a little chancy, but you can gain more control when you understand the anatomy and chemistry of this fiery fruit. In…

  • Braised Carrots & Shallots

    The combination of sweet carrots, shallots, and tangy tomato is an intriguing one. Orange zest adds a lovely aroma.

  • Basic Soft Polenta

    We tested this recipe with Quaker brand cornmeal; coarser cornmeal will need a slightly longer cooking time. Try topping the polenta with ratatouille, beef stew, or a chicken fricassée.

  • Chicken with Potatoes, Peas & Coconut-Curry Sauce

    咖喱土豆和豌豆让这个meal-in-one, but it's also delicious with basmati rice.

  • Chicken with Spiced Tomato, Caper & Olive Sauce

    The inspiration for this recipe was Cuban picadillo, a meat dish usually seasoned with tomatoes, onions, garlic, and fragrant spices like cinnamon and cloves. Serve on a bed of white…

  • Chicken with Tarragon & Vermouth

    If you're looking for something to satisfy your taste buds, but you don't want to spend hours creating it, sliced chicken breast plus a quick pan sauce is an excellent…

  • Chicken with Marsala, Mushrooms & Gorgonzola

    There are two things about chicken breasts that every busy home cook should know. First, the possibilities are endless, and second, slicing boneless breasts on an angle and searing the…

  • Ultimate Carrot Cake

    Walnut oil gives this cake’s flavor special depth, and toasted walnut oil gives the very best result.

  • Triple-Lemon Layer Cake Recipe

    This light and tender cake flavored with lemon, layered with tangy lemon curd, and coated with a voluptuous lemony butter frosting will make any birthday happy. But why wait until…

  • OXO Citrus Juicer

    Jennifer Armentrout reviews the Oxo Good Grips juicer.

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