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June 2004

  • Recipe

    Sautéed Snapper with Broken Black-Olive Vinaigrette

    A nonstick skillet is perfect for sautéing fish fillets with no worries about sticking. A thin, angled slotted spatula with a slightly curved lip is very helpful for turning delicate fish.

  • How-To

    Capturing Flavor with Infusions

    Infusions (oils, vinegars, and syrups) are perfect for adding bursts of flavor to food without a lot of work. In this article, Kimberly Y. Masibay explains how to prepare them…

  • How-To

    Use Flavor-Infused Syrups to Make Exceptional Fruit Salads

    A simple fruit salad can be greatly enhanced by infused syrups. In this article, Irit Ishai explains which fruits go best together and shares four of her favorite combinations.

  • How-To

    Saucy Shrimp with a Spicy Kick

    An aromatic purée is the key to making Shrimp in Chile-Lemongrass Sauce

  • Article

    A Quintet of Soy Sauces

    Read a short review of soy-based sauces from Kamada Foods.

  • Article

    A Taste Test for Honey

    Read a short review of the Beehive Bee honey sampler.

  • Article

    A Toasty, Nutty Moroccan Oil

    Read a short review of an organic oil extracted from the kernels of the nut of the argan tree, which grows in Morocco.

  • Article

    Light, Fizzy, and Easy to Sip

    Read a short review of Prosecco and Moscato sparkling wine, now available in crown-capped bottles.

  • Article

    Cooking at the Ranch

    Kimberly J. Masibay reviews At Mesa's Edge, by Eugenia Bone.

  • How-To

    Grilled Chicken

    Grilled chicken is a summer staple in many families. If you want to vary your repertoire, try Susie Middleton's seven scrumptious recipes and get her tips for achieving tasty results.