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February/March 2020

How To Make Whole-Grain Pasta From Scratch

I’ve been making pasta from scratch since I was a young girl. I got my start at my mother’s side, helping her to roll out golden ribbons of fettuccine, shape…


    Books That Cook

  • Book Review: The Joy Of Cooking (2019)

    Joy of Cooking: 2019 Edition Fully Revised and Updated By Irma Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker, and Megan Scott (Scribner) Weighing in at nearly 5 lb., the…

  • Book Review: Mastering Spice

    Mastering Spice Recipes and Techniques to Transform Your Everyday Cooking By Lior Lev Sercarz with Genevieve Ko (Clarkson Potter) For his third book, spice guru Lior Lev Sercarz has a…

  • Book Review: Ultimate Veg

    Ultimate Veg: Easy & Delicious Meals for Everyone By Jamie Oliver (Flatiron Books) If you’ve resolved to eat less meat in the new year, Jamie Oliver is here with a…

  • Book Review: The New Way to Cake

    The New Way to Cake: Simple Recipes with Exceptional Flavor By Benjamina Ebuehi (Page Street Publishing) London-based Benjamina Ebuehi, a competitor on The Great British Bake Off , loves cake,…

  • Book Review: All About Dinner

    All About Dinner: Simple Meals, Expert Advice By Molly Stevens (W.W. Norton) Molly Stevens has done award-winning deep dives with books about braising and roasting, so it’s no surprise that…

    On Location

  • Smoked and Grilled Salmon with Beurre Blanc

    The glorious richness of this melt-in-your-mouth smoked, then butter-basted and grilled salmon is enhanced by the creamy-acidic notes of a classic beurre blanc. Test kitchen tip: Take the pressure off…

  • Black Bass with Artichokes à la Barigoule

    Fresh artichokes braised in a fragrant broth of wine, stock, and olive oil are a traditional Provençal dish called barigoule. Teamed with black bass, it makes for a flavorful and…

  • Soft-Boiled Eggs with Uni-Herb Mayo

    These eggs get a punch from briny capers, pickled red onions, anchovy, and fresh herbs. When topped with fresh uni and salmon roe, they become otherworldly.

    Kitchen Basics

  • All About Buying and Cooking with Grass-Fed Beef

    When it comes to shopping for a great-tasting steak, it’s no longer just about choosing the right cut and grade. We now know that an animal’s diet is also an…

  • The Modern Pantry

    The pursuits that keep us busy in life are many and varied. From the hectic schedule of a stay-at- home-parent shuttling children to and fro, to the harried days of…

  • Super Hero Sandwiches

    Amp up the party at your next gathering with these superdelicious, supersize sandwiches. Five chefs from across the nation share their inspired recipes for feeding a crowd.

  • Farro Cavatelli with Rich Meat Sauce

    Robust homemade farro cavatelli are the perfect foil to this sausage-centric meat sauce. The sauce, like all meat sauces, benefits from an overnight rest in the refrigerator. See the Tip,…

  • 4 Ways to Shape Cavatelli or Gnocchi

    A gnocchi board or cavarola board is a specialized tool for shaping gnocchi or cavatelli, the handmade Italian pasta dumplings. Once you've cut the dumplings, use your index and middle…

  • Spice-Roasted Beets and Carrots

    Small beets and carrots have tender skins that don’t require peeling. Just be sure to scrub the skins well before roasting.

    Great Finds

  • Wilton Doughnut Pans

    To make baked doughnuts, there's just one absolutely essential piece of equipment: a doughnut pan. (Well, that and a pastry bag, but you can always use a heavy-duty zip-top bag…

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