Baking, From My Home To Yours by Dorie Greenspan (Houghton Mifflin) Dorie Greenspan’s Baking, from My Home to Yours is one of those books you know you must have as…
Jamie’s Italy by Jamie Oliver (Hyperion) In Jamie's Italy, British celebrity chef Jamie Oliver takes on Italian cooking, inviting us on a whirlwind trip around the boot to explore the…
Steeping Earl Grey tea bags in the hot cream infuses the custard with the tea's legendary bergamot flavors for a bittersweet, aromatic crème contrasted by the sweet, crackly sugar crust.
You could use halibut in place of the cod.
Black sea bass makes a good substitute for snapper in this recipe. If you buy a whole fish, see how to fillet a whole fish.
Sour cream and lime juice temper the heat of roasted poblano peppers in this Southwestern chicken dish. Cooking both the poblanos and the chicken under the broiler makes it super fast.
These French-inspired lamb chops cook under the broiler, so they're quick and flavorful.
I love to serve this with roast chicken, along with asparagus or fava beans.
The flavors of this pilaf are wonderful with curries and with full-flavored fish like salmon.
I usually serve this dish as an appetizer, but you can also serve it as a side dish for roasted lamb or pork.
The cooking method and the spices play up parsnips’ sweetness, counterbalanced by last-minute additions of lemon juice and chopped fresh cilantro, which add brightness. If cilantro isn’t to your liking,…
The flavors in this pilaf remind me a little of paella. It’s a great partner for salmon, shrimp, or mussels.
This dish makes a delicious accompaniment to steak or chicken fajitas.
I like to serve these alongside steamed fish or sautéed chicken.
This classic bistro salad would make a fine first course, but it's also good at the center of a weeknight meal. The very small, dark greenish-brown du Puy lentils (also…
This main-course salad, lightly dressed with a lemon-spiked vinaigrette, shows off your garden tomatoes in a most delicious way. The large size of the shrimp helps keep them tender and…
Everything is better when it comes in a package, right? In this case, the package is fresh and light. Since the broiler cooks food quickly, the beef is ready in a…
These breadcrumbs for the base for the coating in several crispy chicken recipes.
Crema is the Mexican version of French crème fraîche. Both are slightly soured and thickened cream, milder and less thick than American sour cream, with crema being the thinnest. The…
使用这个厨师的技巧给你的菜餐厅-style flair
Learn to speak like a wine buff with our easy-to-understand glossary
Manufacturers of top-of-the-line gear design for the space conscious set
No more mangled mangos
These humble root vegetables are wonderfully versatile in soups, mashes and braises.
Because you rely on your thermometer for accuracy, it’s a good idea to check its calibration occasionally and adjust it as needed.
One of the best cuts of beef for making beef stew is chuck. Chuck comes from the well-exercised shoulder and upper foreleg of the steer, so it has lots of…
The recipe for Stir-Fried Snow Peas with Shiitakes & Ginger calls for ginger cut into very fine julienne. Here’s how to do it (this method works for thicker julienne, too just…
How to identify the varieties at your supermarket, even when they're mislabeled.
Use a sharp knife and follow our step-by-step technique for perfect fillets
KitchenAid’s new five-speed blender may have an ultra-light polycarbonate pitcher, but there’s nothing else lightweight about this machine. Sure, it can blend tomato sauces and purée vegetable soups with ease,…
When this unusual baking pan, designed for edge-lovers by 31-year-old inventor Matt Griffin, arrived in the mail, I couldn’t help wondering, Does anyone really need this? Shortly thereafter, at a…
We’ve tried all sorts of gadgets for slicing, splitting, and coring fresh fruit, but generally we don’t consider them essential—a knife is really the only tool we need. Mangos, however,…
When there’s garlic to be minced, many cooks reach for their garlic presses. Some cooks like the convenience—with just a squeeze of the handle, a single clove of garlic (or…
Bold flavors and extra-crunchy crumbs make this oven-crisped chicken the best you’ve ever had
You see them at the market, you eat them in restaurants—now here are some tempting ways to cook them
With a few shortcuts, these playful desserts are easy to put together
A one-pan meal that’s fast enough for weeknights and fancy enough for company
开始长白米然后层the flavors
Call up a few friends and settle in for a casual dinner of braised lamb shanks, rustic beef stew, or a saucy chicken sauté
Q:I'm in the market for a wine decanter, but I'm not sure what qualities make a good one. What should I look for? Augustus Samson, New York, NY A: Tim…
Very simply, a daube (pronounced dohb) is a red-wine-based beef or lamb stew. This type of dish has countless flavor permutations, of course, but the most famous (and my favorite)…
The inspiration for my recipe comes from Richard Olney’s Simple French Food, where the shanks and garlic are cooked with nothing more than a bit of water. I’ve updated Olney’s…
In this recipe, almond paste provides a subtle, perfumy almond flavor that marries perfectly with the sweetness of the pears. You’ll find cans or tubes of almond paste in most…
This fun dessert uses a few ready-made ingredients for a quick and delicious results: a crunchy wonton shell that gives way to a molten chocolate-hazelnut filling. Look for wonton wrappers…
Try this with roasted chicken, sautéed chicken thighs, or pan-seared fish fillets.
The lively Mexican flavors in in this crispy coating make it a good match for a cold beer.
You’ll need to make a double batch of breadcrumbs for this recipe. You might want to use two pans so you can make the two batches at the same time.
Marmalade serves as the tangy binder for the delicious sesame coating on these breasts. If you can find black sesame seeds, swap them in for half of the total amount…
Forget about nachos and salsa—for dessert lovers like me, this is the ultimate take on chips and dip. We used phyllo from a 1-lb. twin pack to test this recipe.…
The olives, Parmigiano, and sun-dried tomatoes give this crust a wonderful savory essence and a healthy dose of salt, too. For this reason, I decrease the amount of salt in…
In my experience, a poultry sauté is one of the most overlooked techniques in French cooking. It’s easier than pan-frying and more elegant than a stew. A sauté refers to…
Use the leftovers from the Braised Lamb Shanks with Garlic & Vermouth recipe to make a richly flavored topping for a weeknight pizza supper.
One of the greatest things about this impressive dessert is that you can make the custards—minus the burnt-sugar topping—a couple of days ahead. Of course, you can eat them on…
Do you really want to delete the list,?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this Issue
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
