Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

February 2003

  • How-To

    Easy Fried Eggs

    A fried egg makes a great topper for any hash, including our southwestern-style Sweet Potato & Chile Hash. Fried eggs are easier to cook if not crowded in the pan; if you’re…

  • Recipe

    Roquefort and Walnut Gougères

    Savory cheese puffs with a dash of crunchy walnuts; the elegance of these little snacks belies their simplicity. They're the perfect hors d'oeuvre to serve with sparkling wine or cocktails.…

  • Recipe

    Stir-Fried Shrimp with Spinach & Peanut Noodles

    Look for fresh egg noodles in the produce section of the supermarket near the tofu and egg roll wrappers.

  • Recipe

    Chicken Piccata with Fried Capers

     

  • How-To

    Delicious Handmade Goat Cheese

    Amy Albert pays a visit to Bodega Goat Cheese and reports on the farm's artisan products and sustainable methods.

  • Article

    Smart Design, Great Looks

    Function and good looks go hand in hand in Diane Morgan's redesigned kitchen. If you're planning a remodel, Amy Albert's photos are a great source for ideas.

  • Article

    Asian Chile Paste

    In addition to fresh and dried chiles, Asian cooks rely on a variety of prepared chile pastes and sauces to add spicy heat to their dishes. In this article, Jennifer…

  • How-To

    Eggs Three Ways

    Test Kitchen expert Jennifer Armentrout offers a short primer on preparing eggs fried sunny side up, over easy, and poached.

  • Article

    Pot Roast from Your Slow Cooker

    Pot roast is the perfect cold-weather comfort food. Here's how to make a delicious version, with or without a slow cooker.

  • Article

    Turn a Rack of Spareribs into the St. Louis Cut

    Learn how to remove the breastbone and the adjacent strip of meat a rack of spareribs.