The earthy, smoky flavor of the lentil and root-vegetable ragoût is a classic flavor pairing for broiled salmon, since it's assertive enough to stand up to the bold flavor of…
This flavorful marinated salmon pairs beautifully with couscous flavored with scallions and cilantro. A sauté of zucchini and yellow peppers with a little basil would round out the meal.
Green beans (especially larger ones) can take a while to cook, so sear them well.
Try this as a main course, with a crisp salad before or after.
This is my take on the croque monsieur. I dropped the white sauce and added tarragon and Dijon mustard instead.
很多杂货店都携带准备好的饼;对马ke your own, finely chop or process a handful of pitted kalamata olives with capers, anchovies, and garlic and then mix with a…
Vacuum-packed mozzarella tends to be dry and easy to grate. If it's in whey or water, you'll need to pat the cheese dry and then chop it.
These make delicious and popular appetizers. Cut the sandwiches in halves or quarters, arrange on a platter, and serve.
Crème fraîche and lemon juice are the perfect counterpoints for the rich, buttery texture of the braised salmon. The reduced pan juices from the salmon have a delicious tangy flavor…
Here’s a quick little dipping sauce that uses fish sauce. Try it with steamed or boiled shellfish.
Although you can choose to keep the asparagus whole in this dish, it sears better when the spears are cut in half. Use a vegetable peeler or cheese slicer to…
I cut the stems off the artichokes so they sit prettily on a plate. You can flavor your dipping butter with whatever suits your menu; see Variations below for more…
Few weeknight meals are as quick and easy as pasta, but if you find yourself falling into a pasta rut, look to the season for inspiration. In this dish, mushrooms,…
Mirin (sweet Japanese rice wine) and rice-paper wrappers are available in the Asian food section of grocery stores. If you can't find rice paper, the salmon can be seared without it.
This dish uses the classic Vietnamese braising method that uses caramelized sugar as the base for the braising liquid. If you can find Chinese brown sugar (check out its Ingredient…
The fermented black beans are optional, but they add a wonderful salty kick.
Don’t be timid when pressing the sandwiches after you’ve turned them. A little muscle power ensures terrific, crisp results.
This quick side dish can be put together in a matter of minutes. I keep a bunch of scallions in the vegetable bin at all times to add to mashed…
In larger portions, this salad makes a nice lunch. An alternative cooking method for the artichokes is to steam them whole first and then remove the choke and leaves.
I give the artichokes a head start here, braising them until tender before the rice is added. By the time the rice is cooked, the artichokes have all but melted.
Because fresh, tender peas don’t arrive in my local markets until the spring artichoke harvest is winding down, I usually make this dish with frozen peas. If you use fresh…
它是容易做rye bread crust that transforms these skillet chops into something special. Set under the broiler for just a minute, the crust turns a lovely golden brown.
This crème fraîche isn’t as thick as the commercial product, but it tastes terrific. We developed this recipe using ultra-pasteurized heavy cream because it’s most widely available. If you can…
Sometimes called a fish spatula, this turner’s angled edge and slightly cradled blade make it especially good at maneuvering under and handling delicate fish fillets. The slots come into action…
Since artichoke flesh will start to discolor as soon as you pare away the skin, fill a large bowl with cold water and add the juice of one lemon before…
They take a little preparation but the payoff is their meaty sweetness
Artichokes can wreak havoc with wine--but there's hope
At the market or in your garden
Do you measure a skillet across its top or its bottom? Find out here.
Sharp Cheddar cheese is ideal for cooking because it melts smoothly without losing its body. It's especially good in Jennifer Armentrout's recipe for a soul-warming potato and leek soup.Is there a difference between sharp…
Editor at large Maryellen Driscoll delves into the many culinary uses for crème fraîche, a French dairy product that's traditionally made from unpasteurized cream left to ferment naturally. Now domestic…
No magic here—just learn what to look for inside.
Here's a speedy technique for removing the juicy mango flesh from the seed and peel that iminimizes waste and mess.
Large, medium, small, or fine, each designation corresponds to a particular size of dice.
Bend classic French tuiles into elegant desserts—or just serve them as irresistibly crunchy cookies
An intense creamy filling and three layers of chocolate flavor will satisfy both cheesecake and chocolate fans alike
To make this classic sandwich truly great, slice the bread thinly and choose excellent cheese
Which do you think delivers more nutrients—a raw carrot or a cooked one? If you’re like most people, you’d probably pick the raw one. And you’d be wrong. Contrary to…
This updated version gets added flavor from porcini and cremini mushrooms and a lighter feel from crème fraîche
Thai Moreland left Vietnam decades ago, but still cherishes its foods. One of her favorites is a braised chicken and ginger dish that transforms a few simple ingredients (chicken thighs, ginger, fish sauce,…
With its bold, rich flavor and buttery texture, salmon can take on many personalities, depending on the seasoning and the cooking method. Yet despite its versatility, salmon doesn’t work with…
Sauté vegetables for stir-fried flavor, and then steam them—in the same pan—to get the perfect texture
One technique lets you make dozens of satisfying-side-dishes
On the northern California coast, Kate Marianchild gathers wakame, nori, and other edible sea plants. Amy Albert visits her company, Rising Tide Sea Vegetables, and reports on the harvesting.
主侍酒师蒂姆Gaiser大唱赞歌的年代yrah, aka Shiraz. Learn where it is produced and what foods to pair it with, and get Tim's recommendations for French, Australian,…
Learn the benefits of an angled, slotted spatula and find sources for right- and left-handed models.
Beef tenderloin is traditional and works great for Stroganoff—I especially like it because it's so tender and cooks quickly. But it isn't necessarily the most flavorful cut. So, I bump up…
A crisp tuile cookie can be one of the most versatile recipes in your repertoire. Though the classic tuile shape is the curved "roof tile" form, the possibilities are endless:…
For skinless, single-portion salmon fillets, don't ask the fishmonger; do the work yourself. We show you how.
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