September / October
2010
Slow-Roasted Pork Shoulder with Peach Sauce
Most modern-day cooks know "roast pork" as the lean, bland loin. To bring back r…
Published: September 2010
Charcoal-Grilled Beef Kebabs with Lemon and Rosemary Marinade
For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp ve…
Published: September 2010
Supermarket Onion Primer
You use them everyday in your kitchen, but how much do you really know about oni…
Published: September 2010
Cutting Vegetables for Kebabs
When it comes to kebabs, the right cutting technique is almost as important as t…
Published: September 2010
Tomato Paste 101
Here we demystify this kitchen staple and illustrate the best methods for storin…
Published: September 2010
Chicken Pot Pie with Savory Crumble Topping
You could spend hours cooking chicken, sauteing vegetables, and making pastry do…
Published: September 2010
How to Roll Out Pie Dough
The right strategy is the secret to rolling out pie dough that’s an even thickne…
Published: September 2010
How to Make an Improv Steamer
If you have water, some disposable pie plates, and a Dutch oven, you have got al…
Published: September 2010
Skillet Apple Crisp
You need two things to make the perfect apple crisp: the right apple and this fo…
Published: September 2010
Shu Mai (Steamed Chinese Dumplings)
Shu mai is a type of steamed Chinese dumpling with many different regional varia…
Published: September 2010
Bruschetta with Whipped Feta and Roasted Red Peppers
There is a whole lot more to bruschetta than chopped tomatoes and basil. We want…
Published: September 2010
Choosing an Inexpensive Ice Cream Maker
We pitted inexpensive ice cream makers against their pricey counterparts to see …
Published: September 2010
Plastic Spatulas
Just a spatula? Sure, but it’s a tool you use every day. So having one that rea…
Published: September 2010
Understanding Hydration Levels in Dough
Sometimes cooking is an art. But when it comes to making dough, it is a science.…
Published: September 2010
Easier Fried Chicken
We wanted fried chicken with a super-crisp crust and juicy meat without resortin…
Published: September 2010
Rosemary Focaccia
The bread bricks populating most bakery shelves do not deserve their hearth-insp…
Published: September 2010
Buying a Baking Stone
The best baking stone in the world does you no good if it is not the proper fit …
Published: September 2010
Greek-Style Shrimp with Tomatoes and Feta
This easy weeknight Greek dish defies the old saw that seafood and cheese
do n…
Published: September 2010
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