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Behind The Recipe: Squatty’s Meatballs and Sauce
On the hunt for readers’ best recipes, one of our cooks discovered these legendary meatballs.
Lillian Chou
04.17.08
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cooking + technique
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test kitchen
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italian
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meat
food + cooking
Behind The Recipe(s): Passover Pasta, and Lemon Cheesecake
How one of our food editors transformed matzo into a light-textured pasta and a refreshing cheesecake you’ll want to make any time of the year.
Melissa Roberts
04.10.08
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behind the recipe
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cooking + technique
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passover
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test kitchen
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melissa roberts
food + cooking
Behind the Recipe(s): Tomato Focaccia, and Black Cod with Olives and Potatoes
Our intrepid food editor got a lot more than she bargained for when she began researching the cuisine of Puglia for our April issue.
Gina Marie Miraglia Eriquez
04.03.08
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cooking + technique
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bread
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italian
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gina marie miraglia eriquez
food + cooking
Behind The Recipe: Dama Bianca (Fennel and Celery Salad)
One of our cooks reflects on the old-world wisdom behind this unusual fennel salad.
Maggie Ruggiero
03.27.08
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behind the recipe
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cooking + technique
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italian
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maggie ruggiero
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ursula ferrigno
food + cooking
Behind The Recipe: Spiced Orange Wine
One of our cooks shares the memories of Provençal hospitality that led him to create this intensely flavored drink.
Paul Grimes
03.13.08
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cooking + technique
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fruit
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wine
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paul grimes
food + cooking
The Recipe: Quick Raspberry Charlotte
How one of our cooks turned a fancy, time-intensive dessert into something you can make at a moment's notice.
Andrea Albin
03.06.08
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behind the recipe
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cooking + technique
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french
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dessert
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andrea albin
food + cooking
Behind The Recipe: Entrecôte Béarnaise
One of our cooks explains her take on the bistro classic.
Shelley Wiseman
02.29.08
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cooking + technique
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shelley wiseman
food + cooking
Behind The Recipe: Vegetarian Cassoulet
How one of our food editors created a soulful stew that everyone—from vegans to meat-eaters—will love.
Melissa Roberts
02.22.08
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behind the recipe
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cooking + technique
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vegetarian
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melissa roberts
food + cooking
Behind the Recipe: Banh Mi
How one of our food editors created a bold-flavored Vietnamese sandwich using ingredients you can find in nearly any grocery store.
Ruth Cousineau
02.11.08
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behind the recipe
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cooking + technique
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sandwich
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asian
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ruth cousineau
food + cooking
Behind The Recipe: Quinoa Cakes with Eggplant-Tomato Ragù and Smoked Mozzarella
One of our food editors explains how she transformed whole-grain quinoa into a crispy, satisfying main dish.
Lillian Chou
02.01.08
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behind the recipe
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cooking + technique
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vegetarian
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test kitchen
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lillian chou
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