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

Issue 44

Fresh Pea Soup

The color and flavor of this soup are cheery trumpeters of spring.

  • Lemon Buttermilk Pound Cake

     

  • Milk-Chocolate Pecan Lace Cookie Sandwiches

    Choose cookies of the same size to pair together and let the milk chocolate for the filling cool and thicken slightly before spreading it on so it doesn’t drip through…

  • Seared Tuna Tostadas

    Wasabi powder and fresh shiso (also called perilla and Japanese basil) are available at Asian food markets. The wasabi needs to be made at least two days ahead so the…

  • Slow-Sautéed Artichokes with Lemon Juice & Thyme

    For me, an artichoke is one of the world's luxurious eating experiences, particularly when I can savor it in big meaty pieces. Serve these hot as a side dish or…

  • Slow-Sautéed Asparagus with Pancetta

    Pancetta is like bacon except that instead of being a smoked, sliced slab, it's cured in salt and rolled into a thick sausage shape. For a vegetarian version of this…

  • Slow-Sautéed Broccoli with Parmesan

    Coaxing the ultimate flavor from broccoli requires very little: a big, fresh, bright bunch of the same, some fruity olive oil, a few spoonfuls of grated Parmesan, and a leisurely…

  • Slow-Sautéed Carrots & Turnips

    In this slow sauté, the vegetables get a jump-start over high heat and are covered briefly to give a short-lived shot of steam to the carrots and turnips. Turnips cook…

  • Slow-Sautéed String Beans with Shallots & Ham

    The beans won't all cook at the same rate. If you want them to, you can cut the recipe in half and cook them in a single layer. Herbes de…

  • Seared Scallop Salad

    In this streamlined dinner salad, the scallops are seared on very high heat so the outside browns and the inside remains juicy. For best results, look for "dry" scallops, not…

  • Sicilian Vegetable Lasagna

    This Sicilian recipe from Catania, called lasagna alla Catanese, is typical of eastern Sicily. Its flavors are luscious, fanciful, and somewhat over the top, reminiscent of the best puttanesca. Roasting the…

  • Sour Cream Pound Cake

    The combination of vanilla, coconut and almond extracts creates an intriguingly delicious flavor. You can make this cake with only the vanilla, but try the recipe first as written.

  • Classic Sole Meunière

    Fillets of turbot or halibut are good alternatives to sole. I don't recommend flounder or cod fillets; they're too delicate.

  • Cinnamon Currant Oatmeal Lace Cookies

    These cookies, made with brown sugar, have a slightly softer texture than those made with granulated sugar. I like using currants for their flavor and also for their small size—they…

  • Cream Cheese & Wild Blueberry Pound Cake

    This cake makes a wonderful breakfast bread, as well as a dessert or tea cake. It's moist texture makes slicing easy. Most grocery stores carry frozen wild blueberries now. Don’t…

  • Thai Dipping Sauce

    This sweet-sour-salty dipping sauce is a pungent counterpart to the cool Fresh Shrimp Spring Rolls. Tamarind concentrate is available in jars at Asian groceries. As a substitute, use cherry juice…

  • Seek Out Squeaky Artichokes

    A tough exterior masks a tender, tasty heart

  • Fiddlehead Ferns

    You may have to forage for this woodland delicacy

  • Cook Sweet Peas Briefly and Simply

    Celebrate spring with a minty pea soup

  • How to tell when fish is truly cooked

    The often-quoted theory of cooking fish for 10 minutes per inch of thickness may be a good guideline, but in reality 8 minutes is a better timeframe in which to…

  • How to make clarified butter

    Heat 1/2 pound (two sticks) of unsalted butter in a small, heavy saucepan over low heat. As the butter slowly melts, it will separate into a small amount of milky…

  • Flipping for Spatulas

    Choose the best spatula for the job–thin and slotted for delicate cookies, strong and sharp for lasagna and brownies

  • Stainless Pot Cleaner That Really Works

    Susie Middleton puts Siege’s Stainless Steel & Aluminum Cleaner to the test, and it passes with flying colors.

  • Two Tools to Help You Bake a Better Pie

    Jennifer Armentrout takes a look at a pastry board from Catskill Craftsmen and an unglazed stoneware pie plate from Sassafras Enterprises.

  • A Touch of Dairy Makes Pound Cakes Moist and Fine-Grained

    Adding a little sour cream, buttermilk, or cream cheese improves the flavor and texture of this favorite traditional cake

  • Delicate Lace Cookies, Surprisingly Easy to Make

    The trick to baking these crisp, paper-thin drop cookies is a good nonstick baking mat

  • Lasagna: Make 3, Freeze 2

    Instead of one huge lasagna for a crowd, make three smaller, freezeable lasagne to enjoy when you want it

  • Big Flavors in Tiny Grains of Fennel Pollen

    Wild Italian fennel pollen is something of a novelty in the United States, says Jennifer Armentrout, who suggests some ways to use it in your cooking.

  • Canola or Corn? Choosing a Vegetable Oil

    “Vegetable oil” is a broad term for a category of oils pressed from the seeds, nuts, grains, or fruits of plants. In this short article, Molly Stevens gives you the…

  • Fabulous French Fries at Home

    For crisp-on-the-outside, creamy-on-the-inside fries, soak the potatoes overnight and fry them twice

  • Getting Fried Potatoes To Be Crisp and Light

    There’s a lot of unseen action driving this seemingly straightforward process of making good fries, and knowing what’s happening can help you get potatoes that are crisp and light, not…

  • Turn a Salad into a Satisfying Meal

    For Erica De Mane, a simple composed salad is a quick but somehow elegant supper. She starts with a bed of greens. On top of that goes raw or cooked vegetables…

  • Cook Leeks Thoroughly

    If you don't cook leeks thoroughly, you'll have a tough, stringy result. Amy Albert explains how to wash, cook, and serve this tasty onion relative.

  • Delicate, Mild White Asparagus

    In this short article, Amy Albert explains how to select, prep, and serve this mild-flavored vegetable.

  • Cooking Fish à la Meunière

    There’s a good reason this method is a classic: it’s quick, easy, and perfectly suited to the mild flavor of sole or halibut

  • The Quiet Strength of Thyme

    Thyme buttresses and balances other flavors in a dish. In this article, Robert Wemischner talks about thyme varieties and suggests ways to use thyme in your cooking, including a bouquet…

  • One Golden Broth, Three Chicken Soups

    Get the deep flavor you want by reducing the broth and then add noodles, rice, or matzo balls for comfort and nourishment

  • Sautéing vs. pan-frying

    When you cook food in a skillet in some amount of fat, you’re either sautéing or pan-frying. In this article, Molly Stevens explains the subtle differences between these techniques, and…

  • Slow-Sautéed Vegetables

    Skip the blanching and jump right to the sauté pan for sweet, earthy artichokes, carrots, beans, asparagus, and broccoli

  • Fresh Shrimp Spring Rolls

  • French Fries

    Pick the longest potatoes you can find for the best-looking fries.

  • Golden Chicken Broth

    For the bouquet garni, I stuff the herbs and peppercorns into a mesh tea ball. The broth keeps in the fridge for 3 days, at which point it must be…

  • Meatballs in Peanut Curry Sauce

    Thick canned coconut milk tames the fire in this curry. The brand Chao Koh is recommended because it develops a thick, creamy layer on top if you don’t shake the…

  • Shanghai Scallion Pancakes

    These pan-fried flatbreads are crisp outside, slightly flaky inside, and rich with the flavor of scallions, cilantro, and sesame. Also called Shanghai onion bread, they’re very delicious, and very addictive.

  • Classic Lace Cookies

    For a slightly thicker cookie that’s easier to handle, melt four tablespoons of butter rather than five, which makes a thicker batter but still gives you lacy results.

  • Classic Meat Lasagna

    Classic meat lasagna shows off its many layers. Make it as tall as your ingredients will allow.

  • Crunchy Chicken Drumettes

    Water chestnut powder gives the chicken a crunchy coating; it can be found in Asian food markets and sometimes in supermarkets’ international sections, but you can use cornstarch instead.

  • Five Appetizers Add Up to a Festive Meal

    Inspired by the Chinese concept of dim sum, these eclectic, do-ahead dishes make an appealing grazing menu

  • Matzo Ball Soup

      The matzo balls can be cooked ahead and then warmed in the broth before serving. To turn this into a more filling meal, you could add cooked chicken, peas,…

  • Chicken Soup with Rice, Lemon & Mint (Portuguese Canja)

    For a variation on this brightly flavored soup, you can add cooked linguiça sausage instead of the chicken, or tiny rice-shaped pasta (orzo) instead of rice.

  • Chicken Noodle Soup with Carrots & Peas

    The ultimate in soothing soups, chicken noodle works magic with its rich, full-flavored broth. Even during their very brief season, I find that English garden peas can be starchy, so here…

More? View Past Issues