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Issue 105

Fresh Cherry Margarita

Muddled sweet cherries add a burst of bright color to the classic Mexican cocktail. Look for agave nectar at the supermarket near the honey and maple syrup. Need more drink…

  • Fresh Cherry Relish and Goat Cheese Crostini

    This relish is also delicious spooned over grilled chicken breasts, tossed into a chilled couscous or rice salad, or served as a salsa with tortilla chips.

  • Frozen Lemon Cream Cakes with Toasted Meringue and Caramel Sauce

    Denver pastry chef Yasmin Lozada-Hissom turns the classic lemon icebox cake into an impressive individual frozen dessert boasting a graham cracker crust, layers of lemon curd, lemon cream, and toasted…

  • Grilled Beets with Lemon Crème Fraîche Dip

    Grilling the beets in a foil packet with garlic, beer, and fresh thyme infuses them with extra flavor.

  • Grilled Corn with Spiced Tasso Butter

    Smoked Cajun tasso ham lends and incredible spicy, smoky note to corn that's been grilled and scraped off the cob. If you can't find tasso ham, substitute another smoked ham.

  • Grilled Butter Lettuce with Buttermilk-Chive Dressing

    This is so much better than your average green salad. The grilled lettuce has crisp, caramelized edges offset by a cool, tangy dressing.

  • Grilled Lamb Chops with Charred Red Onion Chutney

    Grilled onions become a savory chutney after a quick simmer with fresh tomato, a touch of sugar, vinegar, and spices. Serve with grilled or roasted potatoes.

  • Grilled Flank Steak with Cucumber-Yogurt Sauce

    Since flank steak is relatively inexpensive, why not grill two at once? After a long soak in a bold, garlicky marinade, the first makes a great fast and easy meal.…

  • Grilled Steak and Arugula Salad with White Beans and Shiitake

    Peppery arugula, earthy mushrooms, caramelized onions, and white beans make a luxurious bed for leftover flank steak.

  • Grilled Polenta Cake with Cherry-Cassis Sauce

    Grilling this pound cake may sound odd, but it’s definitely worth it—the cake gets a toasty texture that contrasts nicely with the soft whipped cream and bold cherry sauce. (You…

  • Grilled Chickpea Flatbread

    Mashed chickpeas keep this flatbread tender and moist; just make sure they’re well drained, or the dough will be too wet. Try this with a smoky Middle Eastern eggplant dip.

  • Grilled Pita Bread

    While cooking, a pocket forms inside these classic flatbreads. Enjoy them filled with sliced grilled meat, lightly dressed greens, and a dollop of Greek yogurt.

  • Grilled Naan Filled with Herbs and Cheese

    Wonderful plain or filled with melting cheeses, spices, fresh herbs, and citrus zest, these tender, chewy, and perfectly charred breads are ideal to wrap around burgers, soak up juices, or…

  • Grilled Olive-Orange-Fennel Flatbread

    Serve this Mediterranean-inspired flatbread with a seafood stew or grilled fish kebabs.

  • Limoncello-Gin Cocktail with Grilled Thyme

    If you're firing up the grill already, throw some thyme sprigs over the fire to coax out the herb’s floral qualities. Check out the Drinks & Entertaining Guide for more drink recipes…

  • Lemon Icebox Cake

    Early icebox cakes were festive chilled desserts made in molds with layers of cake (be it angel food, sponge cake, or ladyfingers) and custard or cream. Here, slices of angel…

  • Open-Face Steak Sandwiches with Herbed Goat Cheese and Tomatoes

    Thick slices of bread, leftover grilled flank steak, tomatoes, and two cheeses add up to a delicious weeknight supper that comes together in minutes.

  • Orzo Salad with Grilled Broccolini and Sausage

    This light main course uses cooked chicken sausages (widely available at supermarkets or big-box stores) to pull together a quick weeknight one-dish meal. Though it works with most any flavor of…

  • Rainbow Chard with Pine Nuts, Parmesan, and Basil

    This easy sauté makes delicious use of the ingredients that go into pesto. Before you start, watch the Test Kitchen's video to get a few quick tips on trimming chard.

  • Quick-Sautéed Collard Ribbons

    The trick to quick-cooking collards (which are typically braised slowly for tenderness)is cutting them into very thin slices. All these need is a quick spin in a hot pan with…

  • Red Onions Stuffed with Grilled Steak, Spinach, and Feta

    These onions are an unexpected change from stuffed peppers. The recipe, with its fragrant spices, golden raisins, and salty feta hit, is influenced by both India and Greece.

  • Sweet Chili and Root Beer Baby Back Ribs

    A sticky, sweet, and spicy root beer glaze makes these grilled baby backs finger-licking-good. You can find kecap manis and the two chili sauces called for here at an Asian…

  • Strawberries and Cream Semifreddo

    Semifreddo means “half-cold” in Italian and refers to a chilled or half-frozen dessert containing whipped cream or meringue. This creamy version is like a frozen strawberry mousse.

  • Salmon Burgers with Herb Aïoli

    Looking to change up your beef burger routine right about now? Fresh salmon makes a great burger. You'll need to remove the salmon's pin bones with small tweezers or pliers,…

  • Salade aux Lardons Pizza

    This salad pizza replicates the flavors of a French bistro salad, complete with a shortcut version of lardons (diced bacon that’s been blanched and fried). Here, the bacon is simply…

  • Stir-Fried Bok Choy with Garlic, Ginger, and Scallions

    A simple, four-ingredient sauce makes a perfect finish for the intriguingly sweet and bitter flavor of this stir-fried Asian green. You can use mature or baby bok choy for this…

  • Sautéed Sausages and Cabbage with Apricot-Mango Chutney

    An Indian flavor profile (coriander, cumin, and ginger) give this quick one-dish meal an exotic edge. Chicken sausages are available in many flavors at supermarkets and big-box stores; while this recipe…

  • Classic Basil Pesto

    To make more than 1 cup of pesto, pound or process multiple batches instead of doubling the recipe in a single batch. Video: Watch our Homegrown/Homemade team make a batch of…

  • Cornmeal and Green Peppercorn Crusted Spareribs

    Prepare this recipe the day before you plan to serve it; that way, the ribs will absorb more flavor from the crust as they rest overnight.

  • Celery Root Rémoulade

    This classic French side dish features a creamy dressing of mayonnaise, mustard, anchovies, cornichons, and herbs.

  • Creamy Dandelion Greens and Goat Cheese Gratin

    Tangy goat cheese and bitter greens are a classic pairing in warm salads, and they work equally well here. Be sure to use a shallow gratin dish rather than a…

  • Caramelized Onion, Gruyère, and Sausage Panini

    Chicken sausage meets the flavors of French onion soup in this quick weeknight sandwich. The sausages are available in a variety of flavors, and while just about any flavor works…

  • Cherry and Onion Stuffed Pork Tenderloin

    Wilted green and red Swiss chard with a splash of white balsamic vinegar and a sprinkle of crushed red pepper flakes makes a great bed for the sliced pork.

  • Cherry-Almond Clafoutis

    This rustic French dessert (a bit like a puffy oven pancake) is easy to make: Just mix up the batter, pour it over the cherries, and bake until golden-brown.

  • Classic Seafood Paella

    An icon of Spain's cultural identity, paella is a truly spectactular dish: a thin blanket of saffron-scented rice, studded with fresh seafood. The secrets to authentic paella include using real saffron,…

  • Classic Angel Food Cake

    This light and airy cake is an essential component in Rose Levy Beranbaum's classic Lemon Icebox Cake, but it's also delicious on its own with whipped cream and seasonal fruit.

  • Cherimoya-Lime Sorbet

    The custardy texture of ripe cherimoyas becomes airy and almost mousse-like in this recipe. It’s fantastic served with crisp shortbread cookies or a slice of buttery pound cake.

  • Creamy Corn Sauce

    A simple purée of simmerd summer corn in broth makes for a creamy (but cream-free) sauce for meat, chicken, and fish. This sunny sauce is especially good with grilled chicken, salmon,…

  • Carrot-Ginger Sauce

    This smooth Asian-influenced sauce is delicious paired with seared sea scallops or roasted or grilled pork.

  • Pepper-Crusted Duck Breasts with Cherry-Port Sauce

    In this elegant and easy dish, a quick sauce of red wine, port, and cherries tops seared duck breasts. Serve with haricots verts blanched and sautéed in brown butter, then…

  • Penne with Ricotta, Arugula, and Basil

    Parmigiano-Reggiano, ricotta, and lemon zest form the base for a creamy, no-cook pasta sauce that comes together in minutes.

  • Pea Sauce with Fresh Mint

    Fresh or frozen peas and fresh mint turn into a creamy (but cream-free) sauce for simply cooked meats. This sauce is especially good with grilled or seared lamb chops, or…

  • Tuscan Kale with Shallots and Crisp Salami

    The salty, sweet, and spicy ingredients in this recipe support the earthy flavor of the kale beautifully. Briefly boiling the kale first means that it’s cooked perfectly before it gets…

  • Ultimate Fudgy Brownies

    You won't find the secret to rich, fudgy chocolate brownies in a box: Make them from scratch for the best flavor and texture. This one-pot batter comes together in minutes…

  • Ice Cream Parfaits with Strawberries and Balsamic Syrup

    Sweet strawberries, tart balsamic, and vanilla ice cream make one great dessert.

  • Homemade Graham Crackers

    These homemade graham crackers are the base of Yasmin Lozada-Hissom's Frozen Lemon Cream Cakes, but they're also a delicious snack in their own right. Or, layer them with Homemade Marshmallows and top-quality…

  • A Fourth of July Rib-Fest

    Get your grill on! This crazy-good menu stars two kinds of ribs...plus corn, cocktails, and more.

  • How to Make Fudgy Brownies

    A snack-time favorite every cook will want to know how to bake.

  • Test Drive: Pepper Mills

    With so many options on the market, how do you choose? We tested our way to the best of the bunch, so you can take your pick.

  • In Defense of Lager

    For decades, American craft brewers left the golden lager market to the big guys. Not anymore.

  • Cook Once/Eat Twice: Flank Steak

    A culinary chameleon, flank steak is happy to take on the flavors of its marinade or rub. I love to give mine a long soak in a bold, garlicky marinade…

  • Flatbreads on the Grill

    When the weather warms up, even die-hard bakers don’t often think about making bread. But flatbreads are a delicious exception, since there’s no need to crank up the oven—a few…

  • Classic Seafood Paella Video Recipe

    When it's done right, paella is a truly spectacular dish. In this video, Melissa Pellegrino shows you how to pull off paella expert Sarah Jay's recipe for Classic Seafood Paella.

  • Grilled Naan Filled with Herbs & Cheese Video Recipe

    When the weather gets hot, you can still bake amazing bread with the help of your grill. Learn how to make toasty naan stuffed with an Indian take on pesto.  

  • Tips for Freezing Pesto

    You can store herb-based pestos like this Classic Basil version in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3…

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