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  • Moveable Feast

    Black Bass with Artichokes à la Barigoule

    Fresh artichokes braised in a fragrant broth of wine, stock, and olive oil are a traditional Provençal dish called barigoule. Teamed with black bass, it makes for a flavorful and…

  • Moveable Feast

    Smoked and Grilled Salmon with Beurre Blanc

    The glorious richness of this melt-in-your-mouth smoked, then butter-basted and grilled salmon is enhanced by the creamy-acidic notes of a classic beurre blanc. Test kitchen tip: Take the pressure off…

  • Recipe

    Thin Doughnut Glaze

    If you prefer a lighter glaze that seeps into the doughnut's every pore, rather than sitting on top of the doughnut, this vanilla-flavored glaze is what you're looking for.

  • Recipe

    Chocolate Doughnut Glaze

    Make a chocolate-lover's dream doughnut by pairing this cocoa-rich glaze with chocolate baked doughnuts, or your own favorite doughnut recipe.

  • Recipe

    Fruit Doughnut Glaze

    Crushed fresh berries add brilliant color and flavor to basic baked vanilla, chocolate, spice, or lemon doughnuts (or your own favorite doughnut recipe).

  • Recipe

    Caramel Doughnut Glaze

    The tawny color and brown sugar notes of this glaze make it perfect for fall, especially when paired with spice doughnuts, or your favorite doughnut recipe (you can't go wrong…

  • Recipe

    Vanilla Doughnut Glaze

    Vanilla bean paste gives this basic doughnut glaze visible specks of bean for a real treat. Use with vanilla, chocolate, lemon, or spice baked doughnuts.

  • Recipe

    Spiced Skillet Pork Chops with Turmeric Sauce

    The aroma of the fragrant turmeric sauce is sure to bring a hungry crowd to the kitchen. Serve over steamed basmati rice or with warm naan to soak up the…

  • Recipe

    Haddock with Rustic Tomato-Fennel Sauce

    This recipe works well with any firm, meaty fish. Try it with salmon, cod, or striped bass. You could even use extra-large shrimp.

  • Recipe

    Marinated Multicooker Ribs with Baby Bok Choy

    Gochujang, a spicy, tangy chile paste from Korea, adds a deep, slightly sweet heat to this marinade. Serve the tender ribs and bok choy with rice, if you like.


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