Table of Contents
This new year, resolve to conquer your kitchen fears and make a soufflé. You'll be pleasantly surprised at how easy it is.
Beating and Folding
Southern comfort: smoky grits soufflé with shrimp creole9
Two of the South's great dishes join forces in this classy, elegant meal. Try it for brunch!
Halibut in Spanish garlic-shrimp sauce with sofrito collard greens12
Has the holiday food frenzy taken its toll? Are you ready for a new way of eating? Get yourself back on track with these fish dishes.
Masala-poached mahimahi with coconut rice & gingered mango-cucumber raita14
This Indian-inspired meal turns the idea of bland poached fish upside down.
An Italian classic that's sure to blow plain pasta out of the water. Give it a try -- you'll never go back to boxed versions again.
These four quick sauces were designed for gnocchi, but they're great on pasta too. You're thirty minutes away from a great meal!
Pork chops osso buco22
It's not the traditional cut of meat, but these chops don't skimp on flavor. The aroma alone is enough to entice your dinner guests.
Martin Yan: Dumpling duo24
The ultimate teacher of Asian cooking shows us how to make dumplings that will knock your socks off!
Pork potstickers with hot-and-sour sauce26
Shrimp wontons with creamy chili sauce28
Choosing the right cookware30
When it comes to pots and pans, there are a lot of choices -- find out what's important.
Learn the ins and outs of working with delicate sheets of phyllo dough. Then use your new skills to make baklava!
Working with Phyllo Dough
Crammed with nuts and spices then doused with honey, this classic pastry is head and shoulders above store-bought varieties.
Freezing, macerating, and cooking fish and potatoes -- four cooking fundamentals that will improve your life in the kitchen.
Chili chicken skewers with cilantro pesto and banana-sweet potato mash38
Mediterranean chops with Parmesan orzo40
Eggplant & seafood stir-fry42
Brazilian black bean soup46
Spicy, rich, and filling, this is a soup that's made for days when the snow is flying. It's so good, you may want winter to last a little longer.
Cooking dried beans
Medium-sized thick-skinned beans include black, pinto, red, cannellini, great Northern, navy, black-eyed pea, and many heirloom varieties.
Sort and Soak:
1 lb medium-sized thick-skinned dried beans
Drain, Rinse, and Cook:
Sort beans to remove pebbles or dirt. Rinse well. Soak in a large pot with cold water to cover by 2". Cover and chill 4–12 hours.
Drain and rinse soaked beans. Place beans in pot, add 6 cups cold water, and bring to a boil. Reduce heat and simmer 1–1 1/2 hours, partially covered. Add more water during cooking if needed. Test a few beans for tenderness after1 hour. Drain and chill up to 3 days.
Chocolate bread pudding48
Just when you thought you'd never eat good bread pudding in your life, this recipe comes along. Try it. You won't be sorry.
German chocolate sauce50
White chocolate cream51
Cinnamon sugar phyllo nest with caramelized pears52
These crispy nests topped with ice cream and pear sauce just might remind you of pie à la mode -- without all the calories!