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February 2015 - Page 3 of 10

  • Recipe

    Black Pepper Tofu

    Tofu’s proponents have tried to get us to see all the ways to improve its texture—freezing or pressing or boiling to rid it of spare water, broiling or roasting to…

  • Menu

    A Spring Dinner in Brooklyn

    A casual, colorful dinner springs to life with inspiration from local purveyors

  • Recipe

    Kale Polenta

    This take on polenta is a showstopper: its striking green color is beautiful and unexpected. The healthy dose of kale puree that colors the cornmeal adds lots of flavor, too.…

  • Recipe

    Pork Chops and Charred Applesauce

    This applesauce is a great larder staple. The smokiness from charring takes away some of the apples’ natural tartness, the caramelized sugars give it a rich, complex taste, and the…

  • Recipe

    Shrimp Risotto with Bacon and Tarragon

    This outstanding risotto is a fabulous way to use homemade shrimp stock left over from making shrimp scampi. In fact, the stock is so easy, you might find yourself making…

  • Recipe

    Chocolate Stout Macaroons

    You might be surprised how well a dark, bitter beer like stout complements sweet coconut. Melted dark chocolate helps marry the contrasting flavors.

  • How-To

    How to Make Coconut Macaroons

    Dan Cohen makes playfully flavored, utterly delicious versions of a classic coconut treat.

  • How-To

    How to Make Ricotta

    When chef Cathy Whims went to Italy, she fell for freshly made ricotta. Then she found out just how easy (and fun) it is to make at home. Our Test Kitchen's Julissa Roberts demonstrates Cathy's technique.

  • How-To

    How to Make English Muffins

    A simple make-ahead dough means you can start your day with toasty, fresh-from-the-oven English muffins.

  • Magazine

    Mediterranean Makeover

    Upgrade your vegetables with bold Middle Eastern flavors.