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August 1999

  • Recipe

    Oysters on the Half Shell with Verjus Mignonette Sauce

  • Recipe

    Chewy Brownies

    Added flour helps to give these brownies their chewiness. It's important not to overbake these or they'll dry out. This recipe can be doubled easily; use a 13x9-inch pan and…

  • Recipe

    Fudgy Brownies

    Using both bittersweet and unsweetened chocolate gives these brownies deep, sophisticated chocolate flavor. The consistency is fudgy but not gooey or underdone.

  • Recipe

    Eggplant with Fragrant Spices & Herbs (Bhartha)

    This is a delicious way that Indian and Pakistani cooks prepare roasted or grilled eggplant, and it tastes best made a day or two ahead. It's good as a light…

  • Recipe

    Eggplant & Pepper Dip with Yogurt, Garlic & Walnuts

    I prefer the texture you get when you grind with a mortar and pestle, but a food processor works well, too. This dip tastes best when made ahead; it keeps…

  • Recipe

    Blondies

    Dark brown sugar will give you an especially flavorful blondie.

  • Recipe

    Chocolate Brownie Cookies

    These cookies are really popular at our bakery, Grace Baking. A pastry bag is faster than a spoon for piping the cookie batter; use a #4 tip. It's okay to…

  • Recipe

    Eggplant with Tomato & Garlic Sauce

    You can't go wrong with this Turkish classic—even with canned tomatoes, it tastes great, served at room temperature or chilled. The flavor improves after a day or two, so make…

  • Recipe

    Cakey Brownies

    These are rich and luscious, with a cakey lightness.

  • Recipe

    Penne with Grilled Chicken, Portabellas & Scallions

    Add the sliced portabellas and croutons at the last minute, and toss gently so the mushrooms don't give a gray cast to the other elements in the dish. Save the…