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recipes

Sake Sea Bass in Parchment

The advantage of cooking something in parchment is that it steams in its own juices. Here, sea bass is baked with sake, soy sauce, and ginger.
May 2009
recipes

Savory Parmesan Pain Perdu with Poached Eggs and Greens

We’re not dismissing the sweeter side of pain perdu (French toast), but custardy, golden bread just as easily goes savory.
May 2009
recipes

Pesto Pea Soup

This pea soup—made with basil pesto and frozen green peas—has a fresh herbal sweetness.
May 2009
recipes

Stawberry-Vanilla Swirled Frozen Pops

No need to wait for the ice cream truck. These colorful homemade pops capture the warm-weather synergy of ripe strawberries and creamy vanilla.
May 2009
recipes

Peach-Lacqured Chicken Wings

Gooey chicken wings are sure to please a crowd, not to mention your wallet. The sweet and spicy glaze requires only five ingredients.
June 2009
recipes

Raspberry Buttermilk Cake

Simple, tender buttermilk cake topped with a nice, sugary crunch.
June 2009
recipes

Ten April Favorites (2009)

Our editors' top picks this month—a collection of hearty, satisfying dishes and fresh, market-driven fare—reflect the transition from winter into spring.
03.11.09
recipes

Pork Katsu with Quick Carrot Pickles

Tonkatsu—deep-fried breaded pork—is a European-inspired dish that evolved during the late 19th century in Japan.
April 2009
recipes

Pasta in Garlic-Almond Sauce

Light yet satisfying, this pasta is finished in a fast garlicky almond sauce, studded with peas, and topped with chopped roasted almonds.
April 2009
recipes

Rustic French Meatloaf

This comforting dish marries the simplicity of meatloaf with the flavor and depth of a French pâté.
April 2009

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