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  • How-To

    An Autumn Leaf-Trimmed Pie Crust

    Leaves cut from leftover pie dough scraps make a gorgeous decoration for a Thanksgiving pie. Assistant Test Kitchen Manager Allison Ehri Kreitler demonstrates some tips for making realistic leaves and…

  • Article

    Flavors of Greece

    Celebrate summer with fresh Greek-inspired dishes

  • Recipe

    Pine Nut, Currant & Rice-Stuffed Grape Leaves (Dolmades)

    While soaking the currants in water is traditional, soaking them in wine gives them extra punch. You may find a wide variety of leaf sizes in a single jar of…

  • Menu

    A Greek Meze Party

    Move over, tapas, and make room for meze—these tasty Greek nibbles are the ideal party food

  • Article

    Peppery, Ruffled Kale

    Kale is cabbage with an attitude: a little peppery, a little sweet, a little mineral, perhaps, but with none of the metallic quality of spinach

  • Article

    Choose Easy-Strip Thyme for Faster Picking

    If you asked me to choose my least favorite kitchen task, I wouldn't have to think hard. As much as I love the flavor, the tediousness of picking little fresh…

  • Recipe

    Pork Tenderloin with Sage & Marsala Sauce

    This may look like a special-occasion roast, but it’s actually perfect for a weeknight, and while the fried sage leaves are optional, do try them. They make an unusual crisp…

  • How-To

    How to prepare endive for a salad

    Pull off any wilted or brown leaves and wipe the head of the endive with a damp towel. Wait until just before serving to slice the raw endive; its cut…

  • How-To

    How to core cabbage

    First, peel away and discard any tough outer layers or leaves (top). Then, cut the cabbage into quarters through the base (left). Finally, cut the core out of each quarter…

  • Recipe

    Pork Chops Marinated with Bay Leaves & Lemon

    This recipe incorporates bay in layers of flavor. The bay leaves contribute first to the pork marinade, are then incorporated in the cooking, and finally flavor the reduction sauce (if…

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