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Issue 98

Brisket and Root Vegetable Salad with Creamy Horseradish Dressing

A delicious destination for leftover brisket, this salad is best with meat from the flat end of the brisket, because it holds its shape better than brisket point. Leave the brisket…

  • Best-Ever Roast Chicken

    This is the classic roast chicken that all cooks should have in their arsenal. One of the secrets to success is starting it out breast-side down, which keeps the breast…

  • Brisket and Bean Chili

    Chunks of leftover brisket make this chili much more interesting than one made with ground beef. If you don’t have time to cook beans, skip that step and use 3…

  • Derby Day Mint Julep Cocktail

    There are as many variations of the mint julep as there are thoroughbreds that have run in the Kentucky Derby, which is when this sweet concoction is traditionally served. It’s…

  • Date-Mint Chutney

    In this Indian-inspired condiment, the richness of the dates gets a lift from the freshness of the mint. It's great with roast meats, and it also makes a simple spread…

  • Grilled Mozzarella and Spinach BLTs

    Creamy mozzarella is a good foil for the salty, smoky bacon in this grilled version of a BLT. Before cooking, remove any tough stems from the spinach.

  • Grilled Portobello & Goat Cheese Sandwiches

    This panini-style sandwich pairs the earthy flavor of the portobellos with the mild, tangy goat cheese and salty, robust green-olive pesto.

  • Grilled Tuna and Provolone Sandwiches with Salsa Verde

    For this panini-style sandwich, steer clear of tuna packed in water; instead, choose good-quality tuna packed in olive oil.

  • Grilled Turkey and Cheddar Sandwiches with Mango Chutney

    Indian flavors meet panini sandwiches with delicious results. Naan is slightly puffy Indian-style flatbread. Other substantial flatbreads may be substituted, but avoid super-thin tortillas and lavash, which won’t be sturdy…

  • Minestrone with Green Beans and Fennel

    There's nothing like a warming bowl of soup on a chilly day. For a vegetarian version of this feel-good hearty vegetable soup, use vegetable broth—preferably homemade.

  • Mini Pizzas with Arugula, Peppers, and Prosciutto

    You can find pizza dough at many supermarkets. If you have to buy more than the 3/4 lb. needed for this recipe, you can freeze the leftover dough. 

  • Open-Face Brie, Apple, and Arugula Sandwiches

    This quick, easy sandwich pairs the peppery kick of arugula with sweet apples and mellow, creamy melted brie on top. A cup of hot soup turns it into a meal. 

  • Quick Beef Enchiladas with Salsa Verde

    You don't have to sacrifice authenticity for speed with these quick and flavorful enchiladas. And an easy, homemade salsa verde adds a tangy kick to this hearty dish. 

  • Rigatoni with Brisket and Porcini Ragù

    Leftover braised brisket gives this ragù long-simmered flavor. Though this recipe calls for dried pasta, you can also use any shape of fresh pasta. Once you’ve drained it, just toss…

  • Roast Rack of Lamb with Lemon-Mint Salsa Verde

    Plan ahead because the lamb needs to marinate for at least 8 hours. To serve, lean the cut chops up against a pile of roasted garlic mashed potatoes and a…

  • Rigatoni with Sun-Dried Tomato and Fennel Sauce

    So you couldn't resist buying that big jar of sun-dried tomatoes—but now that you're home, you're not sure what to do with them. No worries. With this tasty creamy sauce…

  • Spicy Steamed Mussels with Lemongrass, Chile, and Basil

    Shellfish is turning up on dinner tables more and more, and for good reason. Mussels cook in just minutes and are a smart, sustainable choice. Before buying mussels, take a…

  • Spring Vegetable Ragout with Fresh Pasta

    This quick pasta is spring incarnate: fresh baby vegetables and their tender shoots, delicate pasta, and a light, brothy sauce.

  • Smoked Salmon, Goat Cheese, and Artichoke Quiche

    The high-sided, free-form crust makes this spring quiche an especially elegant addition to brunch. If you can’t find hot-smoked salmon, cold-smoked will also be scrumptious, although it will lose some…

  • Sun-Dried Tomato and Feta Vinaigrette

    Not only is this dressing great on salads, but it’s also delicious on boiled peeled baby potatoes. The dressing keeps for up to 1 week in the refrigerator.

  • Strawberry-Mint Shortcakes

    Minty sugar-crusted biscuits, strawberries, and sweetened sour cream come together for a new take on a traditional favorite. For the freshest color, slice the mint for the berries just before…

  • White Bean Salad with Mint and Red Onion

    This is a flavorful bean salad that goes well with most meat and poultry, particularly roasted pork tenderloin or broiled lamb chops.

  • Wild Blueberry and Ricotta Pancakes

    Ricotta makes these pancakes light and creamy. It’s the perfect foil for the intense sweet-tart flavor of wild blueberries, which are widely available frozen. You can also use cultivated blueberries,…

  • Chicken Breasts Stuffed with Sun-Dried Tomatoes and Green Olives


  • Coconut Brigadeiros

    Brigadeiros are Brazilian candies that owe their melt-in-your-mouth texture to sweetened condensed milk that's cooked down until it's thick and fudge-like. Though chocolate brigadeiros are the classic, coconut is a…

  • Pecan-Crusted Skirt Steak

    A blend of chopped pecans, honey, butter and rosemary give broiled skirt steak a crunchy, toasty crust in this quick main course. 

  • Pan-Seared Salmon with Spinach and Shiitake

    A quick sauté of mushrooms and spinach turn a salmon fillet into an easy one-pan meal. Since you'll be searing the salmon with it's skin on, be sure to ask your fishmonger…

  • Poached Flounder with Mint Beurre Blanc

    This classic shallow-poached fish is served with a minty French butter sauce. It’s delicious with a simple rice pilaf and tender green spring vegetables like peas or baby spinach.

  • Pistachio Brigadeiros

    Brigadeiros are Brazilian candies that owe their melt-in-your-mouth texture to sweetened condensed milk, cooked down until it's thick and fudge-like. Though chocolate brigadeiros are the classic, pistachio is a tasty flavor…

  • Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta

    This refreshing pasta salad, with its cool flavors of mint and cucumber, is a nice accompaniment to barbecued meats and a welcome contribution to a potluck.

  • Thai-Style Stir-Fried Chicken and Basil

    Craving your favorite Thai dish, but want to stay in tonight? No problem. This stir-fry is simple to make, quick, and delicious, so it won't disappoint. If you like, finish…

  • Twice-Marinated Mushrooms

    These mushrooms get lots of flavor from a quick sear, although they keep a nice, chewy texture because they’re not cooked all the way through. The wine-and-vinegar marinade infuses them…

  • Test Drive: Meat Grinders

    The best options for home use, from the basic manual to powerful electric models.

  • Riesling, Changeling

    The favorite new white comes from every corner, in styles from dry to sweet. How to choose?

  • How to carve a roast chicken

    This technique gives you boneless breast meat that you can slice across the grain.

  • How to Crack a Coconut

    If you can't find the unsweetened shredded coconut called for in the Coconut Brigadeiros recipe, consider starting with a fresh coconut from the produce section. It does take more effort to crack…

  • Sage and Red Wine Pork Sausage


  • Chocolate Brigadeiros

    Like many Brazilian sweets, fudge-like chocolate brigadeiros are named after a famous personality. Brigadier Eduardo Gomes was a well-known Brazilian Air Force commander who loved chocolate. Legend has it that brigadeiros…

  • Cooking Class: A Sweet Bite of Brazil

    Class description: Leticia Moreinos reveals the secrets to brigadeiros, a classic candy from her native Brazil. Prerequisites: None (except maybe a sweet tooth).

  • Brisket: The Real Deal

    An authentic, tried-and-true recipe, plus three delicious ways to use it up.

  • Homemade Sausage

    Embrace your inner butcher and learn how to grind, season, and stuff your own.

  • Citrus Tea Punch

    Sweet iced tea is a southern staple. Adding fresh lemon and orange juice transforms it into a punch that can be made even more festive with a splash of vodka.…

  • A Fresh Spring Brunch

    Got a special occasion? Here’s an easy, elegant brunch menu that works every time.

  • peas-and-carrots-with-lemon-dill-and-mint-sq

    Peas and Carrots with Lemon, Dill, and Mint

    Remember the frozen version of peas and carrots? The dish gets an update here: no square carrots in sight.

  • Red-Wine-Braised Brisket with Cremini, Carrots, and Thyme

    To get a jump start on this recipe, you can season the brisket up to 1 day ahead.

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