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  • Recipe

    Smashed Skillet Potatoes

    You can cook these potatoes peeled or with their skins on, and smash them in the skillet just the same way—you may need to press down a bit more firmly…

  • Recipe

    Chicken Thighs al Mattone

    Chicken thighs, flattened under the weight of a hot brick, cook quickly and make a great lunch or dinner dish along with some potatoes browned in the same pan or…

  • Recipe

    Hens and Chick

    This playful roast chicken recipe features flowerlike clusters of maitake mushrooms (a.k.a. hen of the woods). Baguette slices are added to the bottom of the pan with a bit of…

  • Recipe

    Southern Pine Needle Biscuits with Orange Marmalade

    If you are new to foraging, pine needles are an excellent place to start. Since all pine needles are edible, you can use whichever are available in your community, but…

  • Recipe

    Halva-Chocolate Chunk Babka

    Is it bread? Is it dessert? The heavenly combination of chocolate and tahini makes this babka skew more to the dessert side (and it's downright perfect for brunch). Make the…

  • Menu

    A Family-Friendly Sheet Pan Dinner

    This dinner for four is kid-friendly not just in terms of tastes: sweet-and-tangy Asian-style meatball wraps that are fun to roll up and eat with your hands and toasted almond…

  • Swiss Macaroni and Cheese

    A Hearty Winter Apres-Ski Menu

    German- and Swiss-inspired fare helps warm you after a chilly day on the slopes. Best of all, most of it can be made ahead, with minimal fussing in the kitchen…

  • Menu

    A Quick Weeknight Mediterranean Dinner for Four

    This quick and dinner is loaded with bold Mediterranean flavors: yogurt-and-harissa baked chicken thighs, a salad of crisp chickpeas, avocado and feta, and for dessert, a quick version of baklava.…

  • Magazine

    The Beauty of Root Vegetables

    Roasted to sweet, caramelized sublimity or left raw in a crunchy and refreshing salad, humble root veggies take a star turn.

  • Recipe

    Southern Pork Stew with Collards and Black-Eyed Peas

    Country-style ribs are technically chops from the blade end of the loin near the shoulder. They are neither as fatty as pork butt nor as quick-cooking as pork chops. The…

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