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  • Recipe

    Pan-Roasted Chicken Breasts with Orange-Brandy Sauce

    A quick soak in an orange juice brine infuses the chicken with lots of flavor. You’ll need a total of about 9 medium oranges for this recipe.

  • Recipe

    Pan-Seared Skirt Steak with Warm Radish and Red Onion Pickle

    The quick vegetable pickle is a bright, tangy complement to marinated steak. If there’s any left over, try it on a turkey sandwich.

  • Menu

    A Southern Thanksgiving Dinner

    Cornbread, collard greens, pecans, sweet potatoes and grits add a touch of Southern flair to the traditional Thanksgiving dinner. Download a pdf of this menu, including all recipes, shopping list and timeline.

  • Recipe

    Pan-Seared Summer Squash with Crisp Rosemary

    Sautéed whole rosemary leaves provide a savory, crunchy contrast to the tender squash.

  • Recipe

    Pan-Seared Steak with Caper-Anchovy Butter

    Some grocers mistakenly label tri-tip steak as sirloin tips, so feel free to ask if there's any question. Tri-tip steak should be thick and nicely marbled. Course, if you can’t find…

  • Recipe

    Roasted Turkey with Juniper-Ginger Butter & Pan Gravy

    Brining the turkey and rubbing an intensely flavored butter under the skin before roasting guarantees a juicy bird.

  • How-To

    How to Sauté

    Learn the basics of sautéing with Senior Food Editor and Test Kitchen Manager Jennifer Armentrout. Quickly cooking vegetables or thin cuts of meat in a small amount of oil gives…

  • How-To

    How to Butter and Flour a Cake Pan

    Test Kitchen Manager Jennifer Armentrout shares her tips for preparing cake pans so that cakes release perfectly and look beautiful.

  • Article

    Speed under pressure

    Besides the fear factor of exploding stews, one of the deterrents to using pressure cookers is their size—at 8 quarts or more, they tend to get pulled out of the…

  • Recipe

    Pan-Seared Salmon with Plum-Cucumber Salad

    This sunset-hued dish is as delicious as it is gorgeous, so it's sure to impress whether you serve it on a weeknight or to weekend dinner guests. The seasoned rice…

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