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Recipes + Menus Archive

recipes

Dark Gingerbread Pear Cake

Fresh ginger and pear infuse a robust old-world favorite with newfound vibrancy.
October 2008
Keywords
maggie ruggiero,
buy this make that,
quick kitchen,
ginger,
pear
recipes

Pumpkin Parfaits

The wonderful flavors of pumpkin pie rejiggered into a dreamy mousse is a breeze to make—you may never go back to pie again.
October 2008
Keywords
gina marie miraglia eriquez,
web-exclusive recipes,
dessert of the month,
fall,
squash
recipes

Tart Shell

November 2001
Keywords
gina marie miraglia eriquez,
pastry,
dessert,
fall
recipes

Grilled Marinated Sirloin Flap Steaks

We make this super-easy dish all year long. The bold combination of soy sauce, balsamic, and maple syrup works its magic on the meat quickly.
October 2008
Keywords
ian knauer,
beef,
grilling,
butcher cuts
recipes

Ten October Favorites (2008)

In our restaurant issue, prominent chefs share their trademark recipes. Take a look at some of their favorites—and ours, too.
09.08.08
Keywords
chefs,
asian,
dessert,
pork,
lamb
recipes

Souffléed Macaroni and Cheese

The recipe brilliantly combines milk and bread crumbs as a substitute for a labor-intensive white sauce.
October 2008
Keywords
kelly alexander,
cynthia harris,
cheese,
pasta,
vegetarian
recipes

Chicken-Fried Ribs

Like the classic steak preparation for which they are named, these crisp panko-crusted ribs cook fast, but they’re surprisingly tender on the inside.
October 2008
Keywords
maggie ruggiero,
pork,
quick kitchen
recipes

Finocchio in Insalata (Finocchio Salad)

When finocchi is eaten alone, as it is here, neither vinegar nor lemon is used in the dressing.
October 2008
Keywords
marcella hazan,
italian,
cookbooks,
salad,
vegetarian
recipes

Rollatini di Vitello al Pomodoro (Veal Rolls in Tomato Sauce)

October 2008
Keywords
marcella hazan,
veal,
italian,
cookbooks,
pork
recipes

Coniglio in Padella (Stewed Rabbit with White Wine)

Now that factory chicken has completely replaced free-roaming yard-raised chicken, one of the best tasting “fowls” you can eat is rabbit.
October 2008
Keywords
marcella hazan,
rabbit,
italian,
cookbooks,
regional specialty