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April/May 2019

One-Skillet Meals for Easy Weeknight Dinners

Restaurant chefs have the luxury of throwing all the saucepans, bowls, whisks, sheet pans, and skillets that they’ve used to create just one finished dish into the sink for someone…


  • Roast Chicken, Perfected

    The search is over. Geoffrey Zakarian shares three ways to cook the best roast chicken you’ve ever tasted. The difference is in the details.

  • Cauliflower Power

    All hail humble cauliflower. As you’ve likely noticed, this nutrient-packed crucifer is having a moment, turning up—deliciously—in all sorts of unexpected places, from pizza to “potatoes.” Intrigued by the trend,…

  • African peanut soup

    Soups With Soul

    These global classics are full of flavor and spice.

  • Dutch Baby with Bacon and Eggs

    Dutch Masters

    Sweet or savory, Dutch babies are easy-to-make oven pancakes that are perfect any time of the day.

  • How to Make Brown Butter

    Learn this simple technique, and put brown butter's complex flavor to delicious use in entrées and desserts.


    Make It Tonight

  • Steak and Napa Cabbage Salad

    Steak and Napa Cabbage Salad with Miso Dressing

    The crunch of cabbage and the zing of ginger punch up the feel and flavor of this bright main-course salad. Try the versatile dressing on chicken, fish, and grilled vegetables.

  • Mustard Glazed Beef Tenderloin

    Mustard-Glazed Beef Tenderloin

    Tender beef gets a flavor infusion with a butter-mustard coating and blue cheese finish. If serving with a salad, such as the Fresh Herb Salad shown here, try some of…

  • Fresh Herb Salad

    Fresh Herb Salad

    This simple salad shows off herbs at their best. It makes a lovely accompaniment to seared steaks or fish.

  • Eggplant Chips

    Eggplant Chips with Honey and Sea Salt

    Frying very thinly sliced eggplant yields a crispy texture for a whole new way to enjoy eggplant. Serve as a starter or snack, or with grilled kebabs or falafel.

  • Blistered Green Beans and Tomatoes

    Blistered Green Beans and Cherry Tomatoes

    This simple side shows a brilliant way to coax more flavor out of those early-summer vegetables. Serve with burgers, roasted chicken or seared chops.

  • scrambled egg tacos

    Scrambled Egg Tacos with Potato, Poblano, and Avocado

    While you can serve this dish for breakfast, it’s also satisfying enough for a springtime supper.

  • Thai curry butter halibut

    Thai-Curry Butter Halibut Packets

    This take on fish en papillote boasts bright flavors and a wonderful aroma thanks to a touch of Thai curry paste.

  • Spinach mushroom pasta

    Creamy Spinach and Mushroom Pasta

    How to improve on a classic creamy pasta? Add spinach and mushrooms for flavor, then broil briefly to create a crisp golden-brown crust. This is a perfect choice for a…

  • Crab Hollandaise Tartines

    Crab and Hollandaise Tartines

    These luxurious fork-and-knife open-face sandwiches feature a foolproof hollandaise and crabmeat perched on rustic sourdough slices. The dish can be served as a quick dinner or an elegant brunch entrée.

    Books That Cook

  • Zaitoun cookbook

    Book Review: Zaitoun

    Zaitoun: Recipes from the Palestinian Kitchen By Yasmin Khan (W.W. Norton & Company) Oil from the olive, zaitoun in Arabic, is the quintessential ingredient of the Palestinian kitchen, and it…

  • My Mexico City Kitchen cookbook

    Book Review: My Mexico City Kitchen

    My Mexico City Kitchen: Recipes and Convictions By Gabriela Cámara (Lorena Jones Books) Among food obsessives, Mexico City is a hotspot. Like any great modern metropolis, it’s a melting pot,…

  • Vietnamese Food Any Day

    Book Review: Vietnamese Food Any Day

    Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors By Andrea Nguyen (Ten Speed Press) When the summer heat ratchets up, so does my appetite for the singular brightness…

  • Aloha Kitchen cookbook

    Book Review: Aloha Kitchen

    Aloha Kitchen: Recipes from Hawai’i By Alana Kysar (Ten Speed Press) In this book, Maui native and popular food blogger Alana Kysar captures the flavors of Hawai’i in a collection…

  • Food of the Italian South Cookbook

    Book Review: Food of the Italian South

    Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes By Katie Parla (Clarkson Potter) In her new book, Rome-based author Katie Parla covers lesser-known Italian terrain, venturing…

    3 Ways With

  • Pasta with radishes and greens

    Pasta with Radish Tops and Bottoms

    This Mediterranean-influenced pasta is easy and delicious. Salting the radishes before cooking is the key to bringing out their lovely flavor.

  • Radishes with ricotta dip

    Watermelon Radishes with Lemony Herb Ricotta Dip

    The beautiful watermelon radish is best eaten raw, as cooking diminishes its signature spicy flavor and striking color. This creamy, lemony dip is the perfect complement to the zesty, snappy…

  • Chicken Daikon Soup

    Asian Chicken and Daikon Radish Soup

    Prized for its sweet, subtle flavor, daikon radish is popular in many Asian cuisines. Here, it adds a bit of crunch to a healthful chicken soup.

  • maple sausage skillet cornbread

    Maple Sausage Skillet Cornbread

    Often simply called skillet bread, this staple of the American South has stood the test of time. The dish’s long history started with Native Americans, who were the first to…

  • Emile Henry appetizer platters

    Think Pink With These Pretty Kitchen Finds

    If you're yearning for spring but the weather outside isn't quite living up to your expectations, these pink table- and kitchenwares will bring a breath of fresh air and color…

  • Lime Roasted Salmon Skillet

    Skillet-Roasted Salmon with Avocado, Pomegranate, and Bulgur

    This dish is simple enough to make for a weeknight family supper but smart enough to make if you’ve got friends dropping in, too. I love the combination of colors,…

  • penne with gorgonzola and peas

    Penne with Brown Butter, Gorgonzola, and Sweet Peas

    Brown butter highlights the mild, nutty flavor of creamy Gorgonzola dolce, while sweet peas and arugula add bite and color to this handsome and delicious dish.

  • Cauliflower Mascarpone Mash

    Cauliflower Mascarpone Mash

    A few ingredients deliver a big burst of flavor. You won’t miss mashed potatoes once you taste this rich and creamy mashed cauliflower.

  • gruyere popovers

    Gruyère Popovers

    Light, airy, and cheesy, these popovers achieve the impossible: They’re simultaneously rich and decadent, yet light as a feather. Serve them fresh from the oven at peak puffiness.

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