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June 1999

  • Recipe

    Herb Butter

    A pat of this herb butter enhances grilled seafood, chicken, or steak. Try adding it to rice, pasta, and soups. For the most flavor, mash in as much of the herbs…

  • Article

    Sherbet vs. sorbet

    Get the scoop on these summer treats.

  • Article

    The Vibrant Flavors of Provence Are Perfect for Summer

    Ethel Brennan sings the praises of tapenade and lavender and offers suggestions for experimenting with the flavors of Provence.

  • How-To

    Paella: Rice at Its Best

    Authentic arroz en paella calls for the right pan and a thin blanket of rice

  • Article

    Rolling Pin Roundup

    The basic two work well for most tasks, but for specialty baking, look for a customized tool

  • How-To

    No-Bake Icebox Cakes

    A stint in the refrigerator sets the cake’s filling and transforms cookies into cake-like layers

  • How-To

    For a Flavor Kick, Rub in the Spices

    Simple spice rubs add complex layers of flavor to meat, chicken, seafood, even vegetables

  • How-To

    Vibrant Thai Salads

    Use traditional Thai flavor-layering principles for perfectly balanced, intensely flavored salads

  • How-To

    Making Perfect Fruit Tarts

    A well-browned crust, a light and satiny pastry cream, and the ripest fruit—artfully arranged—are the keys

  • Article

    Choosing tender steaks for the grill

    When shopping for a good steak to grill, it helps to understand some anatomy. The first lesson is that meat is muscle, and the relative condition of the muscle determines…