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Classic - Page 3 of 9

  • Recipe

    Basic Crème Caramel

    You can make the original vanilla crème caramel or give it an orange or espresso twist (see Variations below).

  • Recipe

    Steak au Poivre with Cognac Sauce

    If you want to dress things up, try an intense, exotic variety of black pepper like Malabar (see our test kitchen article for information on peppercorn varieties). Serve with a green…

  • Recipe

    Cobb Salad with Fresh Herbs

    This update on the classic Cobb Salad features mustard-crusted grilled chicken, crunchy pine nuts, and tons of fresh flavor from the mint, chives and parsley.

  • Recipe

    Grilled Chicken Caesar Salad with Garlic Croutons


  • Recipe

    Apple-Bacon Barbecued Ribs (Gas Grill Version)

    The smoky-sweet-spicy flavor of this rub and sauce is a classic complement for pork ribs, the perfect celebratory meal for Father's Day or any barbecue. You can use either spareribs or baby…

  • Recipe

    Chicken Piccata

    In this Italian-American favorite, the thin-cut chicken breast cutlets cook up in no time and the flavor is light and bright. 

  • Recipe

    Classic Baklava


  • How-To

    Spaghetti alla Carbonara

    To make this rich, creamy pasta all you need is cured pork, cheese, and eggs

  • How-To

    One Great Pizza Dough That Makes Calzones & Stromboli, Too

    A great pizza requires a great crust, and bread expert Peter Reinhart shares his fabulous, nearly foolproof dough recipe that can also be used to make calzones and stromboli. With…

  • Recipe

    Pizza Dough

    This versatile dough can be used to make pizza, calzones, or stromboli. It gets its great depth of flavor from a long, slow fermentation, preferably overnight in the refrigerator.


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