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05/22/2009
Apricot Kolache Filling
Here is one variety of sweet filling used in our Texas kolaches recipe.
Issue #121
03/20/2013
Crostini with Black-Eyed Peas, Radicchio, and Raisins
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
Issue #119
03/09/2010
Sara’s Roast Chicken with Sage and Garlic
This simple but delicious roast chicken is based on a recipe in Olives and Oranges by Sara Jenkins and Mindy Fox (Houghton Mifflin, 2008). Continue...
Issue #117
07/21/2008
Boston Cooking School Brownies
This recipe for a gooey and rich brownie was originally published in Fannie Merritt Farmer's The Boston Cooking-School Cook Book (Little, Brown, 1911).
Web Exclusive!
11/24/2008
Canapés with Chutney Butter
Sweet mango chutney with a hint of curry adds an ethnic flavor to these dainty toasts.
Issue #116
10/10/2008
Stuffed Turkey Breast
This delicious recipe is our kitchen director's secret tactic for keeping turkey's breast meat from drying out.
Issue #115
09/05/2008
Zucchini Custard
A version of this quichelike brunch dish appears in Vegetable Love by Barbara Kafka (Artisan, 2005).
Issue #114
09/05/2008
Buttermilk Biscuits
The key to ultrafluffy biscuits is to work the dough as little as possible.
Issue #114
03/30/2011
Nick's 'Supernatural' Brownies
Fudgy and moist, these brownies are a favorite of master baker Nick Malgieri.
Issue #113
07/21/2008
Spiced Apple Strudel
This easy-to-assemble strudel from author Eugenia Bone makes use of preserved spiced apples and store-bought phyllo dough.
Issue #113
07/18/2008
Katharine Hepburn’s Brownies
This recipe produces incredibly chewy bars with a full but mellow chocolate flavor.
Issue #113
02/04/2009
Salmon Tartare on Potato Crisps
This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York’s Aquagrill restaurant.
Issue #112
05/08/2008
Slow-Cooked Salmon with Creamy Leeks and Red Wine Butter
Slow roasting salmon allows its fat to melt and yields a luscious, ultratender piece of fish.
Issue #112
05/08/2008
Boone Tavern’s Spoonbread
This creamy-centered corn bread pudding rises like a soufflé.
Issue #112
05/07/2008
Boone Tavern’s Yeasty Rolls
This recipe was developed by Richard T. Hougen, who managed Boone Tavern in Berea, Kentucky, from 1940 to 1976.
Issue #112
02/04/2010
Chicken and Brown Rice with Chorizo
Meaty chicken thighs and smoky chorizo combine with brown rice to make a hearty one-pot meal. Continue...
Issue #111
04/14/2008
Tomatoes Stuffed with Brown Rice and Feta
The creaminess of the feta cheese rounds out the tanginess of the tomato.
Issue #111
07/27/2012
Homemade Tomato Paste
Tomato paste lends depth and flavor to many dishes.
Issue #110
01/24/2012
The Best Damn Meyer Lemon Cake
This recipe accompanied Rita Williams's essay "A Giving Tree" (April 2008). We based this stalwart recipe on one from baking maven Maida Heatter, and we really do think it is the best damn Meyer lemon cake we've ever had.
Issue #110
12/19/2007
Grape-Nuts Pudding
Grape-Nuts never tasted so decadent.
Issue #108
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