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March 2002

  • Recipe

    Pork Stir-Fry

  • Recipe

    Slow-Cooked Garlic (in Oil)

    You may increase the amount of garlic in this recipe by simply adding enough oil to cover the additional cloves. The garlic oil can be reused to slow-cook more garlic…

  • Recipe

    Braised Kale with Pancetta

    It always amazes me how much a huge bunch of kale shrinks during cooking. This recipe is especially good with the tender Red Russian variety. A squeeze of lemon makes…

  • Recipe

    Crisp Roasted Parsnips

    These are tasty eaten just like fries, sprinkled with a little malt vinegar.

  • Recipe

    Easy Pizza Dough

    Making homemade pizza dough a day or a couple of weeks ahead gives you a head start on dinner. Put the individual balls in zip-top bags and refrigerate overnight or…

  • Recipe

    Pistachio-Crusted Cod Fillets

    Cod’s mild flavor gets a boost from a crunchy, nutty breadcrumb crust. If you don’t have pistachios, you can substitute other nuts, just be sure to pick meaty, flavorful nuts,…

  • Recipe

    Deconstructed Pesto Pasta

    This is a great recipe for experimenting with basil. A riff on the classic Italian purée of basil, garlic, nuts, cheese and olive oil, this version lets you enjoy the…

  • Recipe

    Master Recipe for Roasted Acorn Squash

    I like orange- and white-skinned acorn squash for its slightly moister flesh and thinner skin, but the dark green kind is delicious too. Choose acorn squash on the smaller side;…

  • Recipe

    Maple-Roasted Acorn Squash

    Choose acorn squash on the small side; they'll be more tender and cook more quickly than large ones.

  • Article

    A Passion for Paprika

    Chef Leslie Revsin delves into the timeless appeal of paprika, both Hungarian and Spanish.