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  • Menu

    A Just-Desserts Buffet

    Pulling off this sweet buffet is easy because you can make everything ahead

  • Recipe

    Orange and Brown-Butter Tart

    The nutty brown butter in this tart's custard filling makes a rich counterpoint to the tangy oranges topping it. A mix of blood and navel oranges is gorgeous, but you…

  • Recipe

    Cauliflower with Brown Butter, Pears, Sage & Hazelnuts

    This dish has the advantage of cooking on the stovetop, freeing up valuable oven space for other dishes. Want to see this recipe in action? Watch the Video Recipe to see how…

  • Recipe

    Plum Coffee Cake with Brown Sugar & Cardamom Streusel

    If you've been eyeing those plums abundant in the markets right now, here's the perfect excuse to drop a few in your bag. This dish is coffee cake with a…

  • Article

    Fresh Figs

    Perfectly ripe figs are amazing eaten out of hand, they're also great in simple preparations, some raw and others cooked

  • How-To

    How to Make and Use a Roux

    The classic thickener can be dark and flavorful or light and delicate.

  • Article

    All About Rice

    Rice is a staple of cuisines all over the world, and covers an astonishing amount of territory in terms of taste and texture. Yet a simple well-cooked bowl of rice…

  • Article

    Guide to Rice Varieties

    There are dozens of different ways to classify the scores of types of rice from all over the world, but rice is generally described as being long-, medium- or short-grained.…

  • Article

    Brown bag blotter

    Brown paper grocery bags are so handy in the kitchen. I like to use them as blotters when peeling potatoes or hard-boiled eggs, for cutting juicy fruit, handling raw meat…

  • Recipe

    Roasted Brussels Sprouts with Brown Butter and Lemon

    When you quarter the sprouts, some will fall apart a bit, which is ideal. Just scoop up the loose leaves and add them to the mix. They'll get extra browned…

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