Quesadillas are inherently quick and easy to prepare, and this one even more so. Assemble the quesadillas up to a day ahead and cook just before serving, or cook them a…
This tender sponge cake is a base for the classic Boston Cream Pie, but it also makes a terrific layer cake, brushed with flavored syrup and layered with your favorite…
Peppery radicchio takes on a pleasant, nutty flavor when browned. If you can’t find slender green beans, cook bigger ones for an extra 2 minutes before adding the radicchio. Use…
In this perfect-for-Sunday-dinner, a savory marinade poured into the roasting pan along with the chicken cooks down to a delicious sauce.
Cremini mushrooms (also called “baby bellas”) look similar to button mushrooms but have brown caps and a meatier texture.
This sauce is an elegant finish for Slow-Roasted Beef Tenderloin.
For a special occasion, serve this luxurious cut of meat with Red Wine Sauce, Creamed Spinach Amandine, and Potatoes Mousseline. If you're looking for more great recipes staring beef tenderloin,…
If you can’t find baby arugula, larger leaves are fine. Just discard any large stems, tear the leaves into bite-size pieces, and be sure they’re washed well.
The delicious, Spanish-inspired sauce for this roast chicken could not be easier to make: Simply pour the marinade for the chicken into the roasting pan along with the bird; by…
Warning: This is one of those meals where the aroma of seared pork chops along with the pan sauce makes family members so eager for dinner, they're at the table before…
These are not your average meatballs and sauce. This dish is a twist on Italian-style meatballs; here they've been kicked-up a notch with cayenne and warm spices, giving them exotic flavor.
The best kind of pan for roasting these potatoes is an old-fashioned cast-iron skillet. I use a 10-inch skillet for about 8 potatoes (16 halves), but if your skillet is…
For a special-occasion dinner, this salad serves as a base for the Beef Tenderloin Roasted in a Salt Crust. The shallot and mustard vinaigrette that dresses the salad doubles as…
This makes a satisfying simple supper served with basmati rice.
An elegant side dish for Slow-Roasted Beef Tenderloin
When you need a dessert with knockout crowd appeal, a pavlova—basically a big meringue—delivers. Though meringues can be finicky, such tricks as the addition of vinegar and a slow bake…
This classic vanilla and rum-flavored custard is the filling layer for Boston Cream Pie.
If you like sesame noodles, you'll love this roast chicken.
You can assemble the bread puddings and keep them in the refrigerator up to a day ahead. Remove them from the refrigerator 30 minutes before baking, let them come up…
Tahini blends with chickpeas, lemon, olive oil, and garlic to become the well-known Middle Eastern dip and spread known as hummus. Homemade hummus is simple to make, and it tastes…
Rosemary's bold flavor is perfect counterpoint to rich, sweet and starchy holiday foods
Recipes often call for a pinch of this or that. What does it mean exactly? Find out here.
Lentils are nutritious and tasty, and they cook more quickly than dried beans. Read about five common lentil types and learn where to get them.
When it comes to balsamic vinegar, there are a dizzying array of choices on supermarket shelves. Interestingly, all those vinegars were inspired by a delicacy too pricey for the average grocery…
Learn how to remove the strip of meat that you don't want to use in a beef tenderloin roast.
Learn about the different types of duck breast available in markets so you can choose the kind that best suits your recipe.
Learn how to remove the tough dividing membranes from oranges and other citrus fruits.
Tahini is a mainstay of Middle Eastern fare (think baba ghanouj and hummus). Learn where to buy it and how to store it, then try it in our recipe for…
Want to know how chefs elevate homey food? Here are three creative takes on macaroni and cheese
Make a meringue base with a chewy, brownie-like interior and a crackly crust; top it with whipped cream and fresh fruit
Greg Patent offers a version of this classic dessert that is easier for the home cook to reproduce.
Bake tasty rosemary, Cheddar, or sesame hors d’oeuvres to nibble with drinks, from an easy slice-and-bake dough
These soups deliver fresh flavors and a balance of textures, without sacrificing richness
These side dishes are simple enough to make with a weeknight steak or chop, yet equally impressive with a special-occasion roast
Two chefs pick different methods to prepare this elegant cut of beef for a festive holiday meal
There's a marinade for every mood, Says Susie Middleton, who offers four of her favorite concoctions for roast chicken.
Though lots of people love duck, they rarely think to cook it at home. Well, here’s a secret that restaurants probably don’t want you to know: Duck is just as…
Food scientist Shirley Corriher presents common ways cooks ruin meat. She explains what happens and what not to do.
Panettone la Veneziana is a handcrafted specialty at Emporio Rulli, Gary Rulli’s Italian pastry shop and café in Larkspur, California. “Traditionally, it’s served on New Year’s Eve, with sparkling wine,”…
Which red wine goes well with prime rib, roast tenderloin, or beef stew? Find out here.
Learn how not to overcook duck breast and still be safe from bacteria.
Roasting a beef tenderloin in a salt crust helps keep moisture in, making the meat tender and juicy. For an impressive main course, serve each portion of tenderloin over Warm Potato…
This dish is essentially a baked version of fettuccine alfredo; you can’t help but notice the similarity when you take the first bite.
This American classic is a stunning version of the original dessert created more than 100 years ago. It consists of butter sponge cake layered with pastry cream, and a topping…
Perfect for Sunday dinner or entertaining, this mostly hands-off roast is a crowd-pleaser.
Adding the cheese in two stages helps to create the best consistency.
These are fairly spicy, so use the smaller amount of cayenne if you want a milder kick. Pecans or pine nuts would work in place of the walnuts.
You can dress up this dish by adding a few dried figs, if you like. Trim off the stems and, depending on their size, halve or quarter them. Soak the…
The poblanos’ kick plays well off the cheese and savory custard’s creaminess. Poblanos can vary in heat level; smaller, darker ones can sometimes be spicier. If your nose stings or…
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