May / June
2011Alternative to Beef Chuck-Eye Roast
Some readers have had trouble finding chuck-eye beef roast. So what's a more com…
Published: May 2011
Meat Grinders
Meat lovers who appreciate not just a good burger, but a great one, know that gr…
Published: May 2011
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Gas-Grilled Barbecued Chicken Kebabs
Stripped of protective fatty skin, barbecued chicken kebabs don’t stand a chance…
Published: May 2011
Baked Pie Shell
Using a secret ingredient, this easy shell bakes up deliciously buttery and flak…
Published: May 2011
Fresh Strawberry Pie
The key to this dessert’s bright flavor—plump, uncooked berries—can also be its …
Published: May 2011
Crepes with Sugar and Lemon
These thin French pancakes have a reputation for being temperamental divas deman…
Published: May 2011
Dimpling Hamburgers
To prevent hamburgers from puffing up during cooking, many sources recommend mak…
Published: May 2011
Grilled Scallops
A blazing-hot fire can render scallops beautifully crisp on the outside and juic…
Published: May 2011
Grill-Roasted Bone-In Pork Rib Roast
A boneless pork roast sure is convenient. But is something important lost when t…
Published: May 2011
Crêpes with Dulce de Leche and Toasted Pecans
These thin French pancakes have a reputation for being temperamental divas deman…
Published: May 2011
Sweet and Tangy Coleslaw with Fennel and Orange
We wanted a quick, bright alternative to creamy coleslaw, but how do you make a …
Published: May 2011
Chile-Lime Vinaigrette
This simple vinaigrette is the perfect accompaniment to grilled sea scallops.
Published: May 2011
Pub-Style Burgers
Hand-ground beef gave us deep flavor, but getting a crusty exterior plus a juicy…
Published: May 2011
Crepes with Bananas and Nutella
These thin French pancakes have a reputation for being temperamental divas deman…
Published: May 2011
Sweet and Tangy Coleslaw with Red Bell Pepper and Jalapeño
We wanted a quick, bright alternative to creamy coleslaw, but how do you make a …
Published: May 2011
Fresh Strawberry Pie
The key to this dessert’s bright flavor—plump, uncooked berries—can also be its …
Published: May 2011
Sweet and Tangy Coleslaw
We wanted a quick, bright alternative to creamy coleslaw, but how do you make a …
Published: May 2011
Basil Vinaigrette
This simple vinaigrette is the perfect accompaniment to grilled sea scallops.
Published: May 2011
Spring Vegetable Pasta
When the original primavera method took hours—and produced washed-out vegetables…
Published: May 2011
Nasi Goreng (Indonesian-Style Fried Rice)
We set out to make a version of Indonesian-style nasi goreng, an iconic Southeas…
Published: May 2011
Barbecue Sauce Vinaigrette
This vinaigrette is the perfect accompaniment to grilled scallops.
Published: May 2011
Crepes with Chocolate and Orange
These thin French pancakes have a reputation for being temperamental divas deman…
Published: May 2011
Crepes with Honey and Toasted Almonds
These thin French pancakes have a reputation for being temperamental divas deman…
Published: May 2011
Sweet and Tangy Coleslaw with Apple and Tarragon
We wanted a quick, bright alternative to creamy coleslaw, but how do you make a …
Published: May 2011
Juicy Pub-Style Burgers with Pan-Roasted Mushrooms and Gruyere
Hand-ground beef gave us deep flavor, but getting a crusty exterior plus a juicy…
Published: May 2011
Nasi Goreng (Indonesian-Style Fried Rice)
We set out to make a version of Indonesian-style nasi goreng, an iconic Southeas…
Published: May 2011
Orange Salsa with Cuban Flavors
This easy salsa is a perfect accompaniment to grilled pork.
Published: May 2011
Foolproof Crepes
These thin French pancakes have a reputation for being temperamental divas deman…
Published: May 2011
Best Sweet and Tangy Coleslaw
We wanted a quick, bright alternative to creamy coleslaw, but how do you make a …
Published: May 2011
Juicy Pub-Style Burgers with Crispy Shallots and Blue Cheese
Hand-ground beef gave us deep flavor, but getting a crusty exterior plus a juicy…
Published: May 2011
Coconut-Red Curry Grilling Sauce
Tired of the same ketchup-y barbecue sauces, we looked for more exciting flavors…
Published: May 2011
Hoisin Grilling Sauce
Tired of the same ketchup-y barbecue sauces, we looked for more exciting flavors…
Published: May 2011
Spring Vegetable Pasta
When the original primavera method took hours—and produced washed-out vegetables…
Published: May 2011
Faux Leftover Rice
This recipe replicates the texture of leftover rice to make fried rice recipes e…
Published: May 2011
Charcoal-Grilled Barbecued Chicken Kebabs
Stripped of protective fatty skin, barbecued chicken kebabs don’t stand a chance…
Published: May 2011
BPA and Beer Can Chicken
Beer can interiors are coated with an epoxy that contains Bisphenol A (BPA). Is …
Published: May 2011
Grilled Barbecued Chicken Kebabs
Stripped of protective fatty skin, barbecued chicken kebabs don’t stand a chance…
Published: May 2011
Low-Fat Greek Yogurt
Low-fat Greek yogurt can be a nice compromise between the über-rich full-fat ver…
Published: May 2011
Buy the WinnerJuicy Pub-Style Burgers with Sauteed Onions and Smoked Cheddar
Hand-ground beef gave us deep flavor, but getting a crusty exterior plus a juicy…
Published: May 2011
Crabmeat 101
Here are the most common grades of crabmeat available in U.S. supermarkets.
Published: May 2011
Five Ways to Cook Greens
Here we outline our preferred methods for cooking various types of greens.
Published: May 2011
Color Taste-Off: White vs. Brown Mushrooms
Despite their differing appearance, white button and cremini mushrooms (and por…
Published: May 2011
Substituting Red Vermouth for Red Wine
White vermouth can be substituted for white wine in recipes. So does that mean r…
Published: May 2011
Smoker Boxes
For years, whenever we wanted a smoky flavor in gas-grilled food, we wrapped soa…
Published: May 2011
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Grilled Scallops
A blazing-hot fire can render scallops beautifully crisp on the outside and juic…
Published: May 2011
Juicy Pub-Style Burgers with Peppered Bacon and Aged Cheddar
Hand-ground beef gave us deep flavor, but getting a crusty exterior plus a juicy…
Published: May 2011
Orange-Chipotle Grilling Sauce
Tired of the same ketchup-y barbecue sauces, we looked for more exciting flavors…
Published: May 2011
Apple-Mustard Grilling Sauce
Tired of the same ketchup-y barbecue sauces, we looked for more exciting flavors…
Published: May 2011
Cooking Greens
We’ve blanched, steamed, stir-fried, and sautéed enough greens over the years to…
Published: May 2011
Trimming Asparagus: It's a Snap
Published: May 2011
Keeping the Freshness in Fresh Chiles
Fresh chiles have a relatively brief shelf life in the refrigerator. Is there an…
Published: May 2011
Vital Wheat Gluten
What is vital wheat gluten? Is it necessary when baking homemade bread?
Published: May 2011
The Best Cherry Pitters
De-stoning cherries is the pits—unless you have the right tool.
Published: April 2018
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