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April 2000

  • Recipe

    Apricot Pierogi with Sugared Almonds

    Apricot-filled pierogi are delicious for brunch or dessert. They're especially good with the sugared almond topping below, but you could just as easily serve them with whipped cream, a little…

  • Recipe

    Rye Bread

    I've developed this recipe using a finely ground organic rye flour. If you use a different rye flour, use the same amount by weight and adjust the liquid in your…

  • Recipe

    Pea & Parsley Risotto

    Making this risotto with a homemade vegetable stock made from the leek greens, pea pods and parsley stems not only makes great use of the scraps, but also intensifies the flavors…

  • Article

    Baste the chicken occasionally with pan drippings for a crispy crust

    With most baked chicken recipes, skin winds up crisper in the end without basting. One exception is this recipe, where basting actually helps to form the wonderfully crispy crust. Without…

  • How-To

    Crank Up the Heat for the Best Baked Chicken

    High heat and generous seasonings produce crisp, moist chicken with loads of flavor

  • How-To

    Down-Home Spoonbread

    This classic southern side dish is both comforting and sophisticated

  • How-To

    Frozen Puff Pastry Makes a Fast Foundation for a Savory Tart

    Jan Newberry makes a savory asparagus tart with frozen puff pastry as the base. Variations on this simple theme are nearly limitless.

  • How-To

    How to Bake a Ham So It’s Juicy and Tender

    For a sumptuous smoked ham, heat it low and slow and leave off the sticky glaze

  • How-To


    As a sauce simmers, the water evaporates, creating a more concentrated, somewhat thicker sauce. Here are some tips for better reductions.

  • How-To

    Finishing Sauces with Butter

    Whisking a knob or two of cold unsalted butter into a warm pan sauce or vegetable purée has long been a secret of many restaurant chefs as a quick way…