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August/September 2020

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Khao Man Gai (Thai-Style Chicken and Rice)
Rosemary Focaccia
Lard-Fried Chicken
Homemade Creamy Ricotta Cheese
Serrated Utility Knives
Buy the Winner
Slow-Cooker Sausage Ragu
Pralines
Kansas City–Style Cheesy Corn
German Apple Pancake with Brown Sugar Sour Cream
Shredded Sharp Cheddar Cheese
Chicken Parmesan Pasta Bake
The Best Flat-Top Grills
Buy the Winner
Habaneros and Scotch Bonnets: What's the Difference?
Tacos al Pastor
Endless Summer Peach Pie
The Best Bottled Teriyaki Sauce
Buy the Winner
Pan-Seared Chicken Breasts with Browned Butter Sauce
Quick Pickled Onions
Chicken Scarpariello for Two
Salted Butterscotch Sauce
Spiced Chickpeas Gyros with Tahini Yogurt
Chipotle Chopped Steak Salad
Stuffed Pizza
Chile-Garlic Shrimp
Cajun Meatball Fricassee
One-Pan Roasted Salmon with White Beans, Fennel, and Tomatoes
Pork Chops with Sweet Potatoes and Rosemary-Maple Sauce
Potatoes with Chorizo and Tomato
Focaccia with Caramelized Red Onion, Pancetta, and Oregano
Grilled Chicken with Charred Scallions and Peanut Sauce
Tuna and Heirloom Tomato Salad with Olives and Parsley
Ricotta Bruschetta with Carrot and Olive Salad
Marinated Zucchini
Palomilla
Blackened Salmon Tacos with Slaw, Avocado, and Grapefruit
Lemony Steak Tips with Zucchini and Sun-Dried Tomato Couscous

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