Wine flavors are subtle but important in this salad, so use a wine you wouldn't mind drinking. I like to keep the potato skins on both for looks and nutrition.
This easy granita makes a light and refreshing dessert.
If salt-packed anchovies and capers aren’t available, use brine-packed capers and oil-packed anchovy fillets, choosing the meatiest ones.
Some small artichokes are so young and tender that they have practically no choke. Others are small but mature, with tougher chokes that must be removed. For trimming, use a…
If you like, prepare the greens and garnishes in advance and refrigerate. Cook the noodles up to two hours ahead and keep at room temperature. At serving time, you'll just…
Keep a jar of this sauce in the refrigerator; it will last for a month. You can find ground chile paste (my favorite is Rooster brand) and fish sauce at…
The contrast between refreshing mango puree and rich whipped cream gives this fool its wonderful flavor. The secret to making the flavors pop is a pinch of salt—and a pinch…
You can roast the chicken and eggplant ahead of time, but don’t toss them with the vinaigrette until you’re ready to serve or the chicken will turn mushy.
You may need to call your butcher to reserve the lamb shanks for this sustaining bean soup.
Amaretti cookies, also called Italian macaroons, are available at specialty markets. Beaumes de Venise is a fortified sweet wine from southern France. A Sauternes can also work. If you can’t…
Serve fresh strawberries with this chilled creamy sabayon sauce enhanced with balsamic vinegar. The sauce will taste complex and delicious with a really good quality aged balsamic, but it’s wonderful…
This torte is like a cross between a cake and a strawberry cheesecake. A buttery, tender, cake-like crust made with ground hazelnuts is filled with a blend of whipped cream,…
This lovely terrine is made in a 6-cup loaf pan, but you can vary the look of it by using two or more smaller molds or mini-loaf pans, or by…
A caramelized marinade gives the grilled pork strips a smoky-sweet flavor, contrasting with the cool soft noodles and crunchy vegetables.
A cool noodle salad topped with soy-glazed stir-fried vegetables makes a light, refreshing meal. You can also substitute more unusual vegetables, like Chinese long beans or jícama. Keep in mind…
Warm lemongrass-scented stir-fried shrimp contrast with the cool rice noodles, crunchy bean sprouts, and cucumbers in this one-dish meal, making an especially refreshing summer supper.
This is what I call my bridal-shower chicken salad—it’s bright and beautiful and feels oh so genteel. If you have sour cream on hand, replace half the yogurt with it…
Yellow bell peppers and yellow cherry tomatoes make a stunning salad, but if you can’t find them, simply use more of the red.
If you don’t want to use liqueur, substitute orange juice.
Mussels, which are slightly sweeter than clams, benefit from a little extra acid, so use the larger amount of lemon juice when cooking mussels in this recipe.
Vegetables, lamb, garlic, and basil team up in a dish that takes a cue from the garden.
Rice noodles, greens, and herbs make a cool bed for sizzling stir-fried toppings of shrimp, pork, or vegetables
Whole olives can be marvelous as a simple appetizer, but if you want to use them in tapenades, stews, or other dishes, they usually need to be pitted. The technique…
Douse warm potatoes, first with white wine and then olive oil, for results that are tangy to the core
Take advantage of strawberry season with four stunning summer desserts from The French Laundry's pastry chef
Look for three key features—high heat, a large cooking area, and rock-solid construction
Fold a fruit purée into whipped cream for a carefree summer dessert
Cooking is all about the transformation of ingredients, and one of the most important transformations takes place when ingredients make the journey, via heat, from soft, pale, and wan to…
Nineteen years ago, Canadianborn Alex Kogler retired from the hard-hitting life of a professional hockey player and made a sweet transition to life as a doughnut baker. Now instead of…
All of us who love to cook share the same problem: how (or where) to store our knives. Knife blocks are convenient, but they take up a lot of counter…
A shrimp is a shrimp; a prawn is, well, a shrimp
Much of the pleasure of grilling is the sheer simplicity of it. Light a fire, throw on the food, flip it once, and presto—dinner. But when I’m cooking delicate or…
I’m addicted to sesame. Almost no Chinese dish feels complete to me without it. Sesame is also widely used in Japanese, Middle Eastern, and Indian cuisines. Sesame seeds add a…
As the warmer weather settles in, I love to see summer squashes as they ripen early in the garden and appear on the stands at my local markets. Seeing all…
Those of us who recall those omnipresent technicolor rings of Jell-O when we were kids might shudder to hear that gelatin-based desserts are springing up at fine restaurants. But these…
Grill-roasted beef, pork, and lamb are juicy, tender, and kissed with smoke
Roasting, poaching, or grilling brings its own special character to three scrumptious chicken salads
Prepare the simple elements ahead and build a dazzling appetizer just like a restaurant pro
This showstopping appetizer is complex, but many of the components can (and should) be made in advance so that the final assembly is simple. Smoked salmon is a delicious substitute…
Juicy slices of herbed lamb are reason enough to try grill-roasting. Since grill-roasting isn't an exact science (variables like wind and cool weather can slow down the cooking time), round…
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