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Issue 45

  • Beef Kebabs with Soy Sauce, Cumin & Orange Zest

    Lamb is also great in place of the beef. And if foul weather keeps you from grilling outdoors, a ridged grill pan can step up to the plate.

  • Boston Baked Beans

    The larger yellow-eye beans will take about an hour longer to cook than navy beans and may need more water added as they cook. Keep in mind that all beans…

  • Fresh Peas with Lemon & Chives

    Fresh mint or chervil would be nice with these peas, too, if you don’t have chives. If you don’t have shallots, finely chop the white part of two small scallions.

  • Multi-Purpose Baking Mix

    This wonderful make-ahead baking mix can be used for all kinds of yummy things, such as Herbed Cheese Buttermilk Biscuits, Blueberry Scones, Shortcake Biscuits, and Fruit Cobbler. You can make…

  • Orange-Dijon Green Beans

    Serve these savory beans with pork chops or roasted chicken. For variety, substitute yellow beans for half of the green beans.

  • Steve Johnson's Cucumber-Tomato Salad

    This salad is delicious with grilled burgers.

  • Sweet & Sour Sicilian Braised Chicken (Pollo Agrodolce)

    In Sicily, this dish would be served with a vegetable like artichokes or sautéed greens, probably after a simple pasta. For a one-course meal, I like serving the chicken with…

  • Chicken Breasts Stuffed with Prosciutto, Parmesan & Sun-Dried Tomatoes

    I think the "packed in oil" sun-dried tomatoes have a nice texture and flavor, but if you can't find them, just use the plain dried kind and rehydrate them well…

  • Cherry Mousse

    For this quick, delicious dessert, puréed cherries are folded into whipped cream and served in Champagne flutes or small parfait glasses. Assemble these at the last minute so the cherries…

  • Cherry Breakfast Focaccia

    This bread is wonderful for breakfast. Bake it the evening before, or if you’re an early riser, let the dough rise overnight in the refrigerator and then shape and bake…

  • Cilantro-Scallion Pesto

    This is just one of many possible variations on the technique for making pesto; you may want to experiment with other tender herbs or greens, such as mint, spinach, arugula,…

  • Chunky Vegetable Soup Recipe: Create Your Own

    During the summer cooking classes I teach, I've come to expect that at least one person each session will ask how to use up those bulging bags of zucchini, peppers,…

  • Poached Cherries

    If you get carried away at a market, or if your cherry tree produces a bumper crop, here’s a solution. Pitted, poached cherries will keep in the refrigerator for a…

  • Herbed Cheese Buttermilk Biscuits

  • Knife Skills: Bone a Chicken Breast

    To bone a chicken breast, just follow the rib cage

  • Choosing and using fava beans

    Favas are fleshy, broad beans; although they may remind you of lima beans in looks, they're less starchy and fuller flavored. Choose firm, brightly colored pods that show bumps from…

  • Cool Places to Store Spices

    Spices should be kept in a cool, dark place (heat and light quickly diminish their potency), yet you also want them within easy reach while cooking. Finding a balance between ideal…

  • Double Masher Makes Quick Work of Potatoes

    Jennifer Armentrout takes a quick look at a spring-loaded mashing tool.

  • Scoops for Ice Cream and More

    An open-sided scoop is the ice-cream pros’ favorite, but a trigger-release disher is best for batters

  • A Do-Ahead Mix for Quick & Easy Baking

    A single homemade mix lets you make delicious scones, biscuits, and shortcakes at a moment’s notice

  • Cooking en papillote seals in flavor

    Cooking en papillote involves sealing whatever it is you’re baking in a parchment or foil packet before you bake it. The paper or foil traps the steam from the cooking…

  • Cucumbers Make Cooling Salads

    Pickling cukes aren't just for pickles. In this short article, Amy Albert tells you how to select the best cucumbers at the market and how to serve them in a…

  • Fresh Morels Are Nutty and Delicate

    Unless you’re with an experienced mushroomer, skip hunting in the forest and stick to foraging at the market. In this article, Amy Albert tells you what you need to know…

  • Hulling Strawberries

    In this short article, Molly Stevens shows you how to hull strawberries, using either a knife or a huller.

  • For Quick Grilling, Think Kebabs

    If a simple, sizzling dinner off the grill is your idea of perfection, try Leslie Revsin's recipe for quick kebabs with an Asian marinade.

  • Fresh Vegetables Get Great Flavor Fast

    For perfect texture and more control, parboil ahead of time; at the last minute, season and sauté for flavor

  • Get To Know California's Major Wine Regions

    While California isn’t the only wine-producing state in the nation, it does account for more than 90% of American wine production. In this article, master sommelier Tim Gaiser takes you…

  • Cherry Season!

    Cherry-studded focaccia, a creamy mousse, and an almond-topped custard tart make the most of this fruit’s brief appearance

  • Rich Fillings and Simple Sauces Make The Best Ravioli

    Start with a tender homemade dough and add assertive fillings for stuffed pasta that’s packed with flavor

  • Meaty, Green Fava Beans

    Amy Albert explains how to choose, shell, and use these fleshy broad beans.

  • Seek Out Local Strawberries

    Fresh strawberries in season are a treat. Learn how to select the best ones at the market, store, wash, and serve them.

  • The Ripest Fruit, The Biggest Flavor

    Amy Albert travels to Contra Costa County, California, to visit  Frog Hollow Farm, a Certified Organic grower with a reputation for some of the best-tasting varieties of peaches, apricots, plums, nectarines,…

  • The Trick to Smooth, Creamy Pesto

    Blanch the basil first to keep its bright color and to create a better emulsion

  • The Sweet-and-Sour Soul of Sicilian Cooking

    The food of Sicily has been influenced by centuries of invaders: Phoenicians, Greeks, Romans, Arabs, Normans, and Spaniards

  • Which Clam is Which?

    The only real trick to cooking clams is knowing what’s what at the seafood counter. This short article will help you "name that clam" and choose the best kind for…

  • Real Baked Beans in Half the Time

    For that sweet, old-fashioned flavor, you don’t need to bake beans for hours—just turn up the heat

  • Grill a Juicy Burger; Top It To Your Taste

    A refresher course on perfectly grilled burgers—with inspiration for savory toppings that make them even better

  • Savory Stuffed Chicken Breasts

    Put a bit of stuffing under the skin to enhance flavor and to keep the meat from drying out

  • Top Off Your Burgers

    Let guests build their own burgers with these scrumptious toppings

  • What is 18/10 stainless steel?

    Q:I adore my 18/10 stainless-steel cookware because it's sturdy and conducts heat well. What does the "18/10" designation refer to? Marla Shepard, via email, None A: Byron Bitar, founder of A…

  • Why does marble keep pastry cool?

    Q:I've always heard that marble is the best surface for rolling out pastry dough because it's cooler than other surfaces. But is it true? If marble is at room temperature,…

  • Look For Slender Stalks of Rhubarb

    Rhubarb is delicious in pies, turnovers, crisps, fools, and compotes. In this short article, Amy Albert tells you how to select the freshest stalks at the market and gives tips…

  • Fish Fillets En Papillote

    Plan on heating the oven to 425ºF about 20 minutes before you’re ready to bake the papillotes.

  • Sausage & Broccoli Raab Ravioli with Roasted Tomato Sauce

    A light and gently spicy tomato sauce is the ideal foil for ravioli filled with sausage, mozzarella, and broccoli raab.

  • Basil Pesto

    This recipe is easily doubled.

  • Fresh Pasta Dough

    Italians use a very fine flour called "00" in pasta dough, but all-purpose works well, too. You won't use all 4 cups of flour, but the extra helps keep the…

  • Fava Beans with Prosciutto, Mint & Garlic

    Fava beans have two protective layers: a pod with a soft, furry lining and a tough skin around each bean. Popping the beans out of the pod is easy. Parboiling…

  • Ginger-Sesame Asparagus

    You could use this flavor combination with green beans as well. Either way, cut the vegetable into small, angled pieces. Hoisin sauce, rice wine, and toasted sesame oil are all…

  • Goat Cheese Ravioli with Asparagus and Brown Butter

  • Ravioli Pasta Dough

    Italians use a very fine flour called “00” in pasta dough, but all-purpose works well, too. (Teitel Brothers sells "00" flour; King Arthur Flour sells an Italian-style flour similar to "00.")You won’t use…

  • Cherry Custard Tart with Sliced Almonds

    This tart has everything going for it: a silky custard, sweet cherries, and a crunchy almond topping. This tart dough is more like a cookie dough because the butter gets…

  • Classic Hamburgers

    I prefer 85% lean ground chuck for its nice balance of-fat and flavor; if the ground chuck at your grocery store is only labeled 80% lean, choose that over ground…

  • Chicken Breasts Stuffed with Red Pepper, Olives & Feta

    If you don’t have the time to roast fresh red peppers, use some from a jar or can, but rinse and dry them first.

  • Chicken Breasts with Parmesan-Herb Stuffing

    Most butchers will bone the breast for you, but be sure to ask them to be gentle with the skin. If you only have one kind of herb instead of…

  • Cherry-Mango-Kiwi-Mint-Salad-sq

    Cherry, Mango, Kiwi & Mint Salad

    This is a great brunch salad, but it also works as a refreshing end to a meal.

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